Cargando…
Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine
The influence of different extrusion parameters, including screw speed (250–750 rpm), feed rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties of spelt wholegrain snack products produced on a co-rotating twin-screw extruder with added betaine was investigated....
Autores principales: | , , , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834531/ https://www.ncbi.nlm.nih.gov/pubmed/35159625 http://dx.doi.org/10.3390/foods11030475 |
_version_ | 1784649210034913280 |
---|---|
author | Kojić, Jovana Belović, Miona Krulj, Jelena Pezo, Lato Teslić, Nemanja Kojić, Predrag Tukuljac, Lidija Peić Šeregelj, Vanja Ilić, Nebojša |
author_facet | Kojić, Jovana Belović, Miona Krulj, Jelena Pezo, Lato Teslić, Nemanja Kojić, Predrag Tukuljac, Lidija Peić Šeregelj, Vanja Ilić, Nebojša |
author_sort | Kojić, Jovana |
collection | PubMed |
description | The influence of different extrusion parameters, including screw speed (250–750 rpm), feed rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties of spelt wholegrain snack products produced on a co-rotating twin-screw extruder with added betaine was investigated. In order to determine the relative influence of input variables in the artificial neural network (ANN) model, Yoon’s interpretation method was used, and it was concluded that feed moisture content has the greatest influence on L* values, while screw speed has the greatest influence on a* and b* values. The softest samples were obtained at the lowest moisture content. Sensory analysis was carried out on selected samples, and it showed that betaine addition did not intensify the bitter taste. The sample with the largest expansion exhibited the lowest hardness and chewiness before and after immersion in milk, and this sample is the most suitable for enrichment with betaine. |
format | Online Article Text |
id | pubmed-8834531 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-88345312022-02-12 Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine Kojić, Jovana Belović, Miona Krulj, Jelena Pezo, Lato Teslić, Nemanja Kojić, Predrag Tukuljac, Lidija Peić Šeregelj, Vanja Ilić, Nebojša Foods Article The influence of different extrusion parameters, including screw speed (250–750 rpm), feed rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties of spelt wholegrain snack products produced on a co-rotating twin-screw extruder with added betaine was investigated. In order to determine the relative influence of input variables in the artificial neural network (ANN) model, Yoon’s interpretation method was used, and it was concluded that feed moisture content has the greatest influence on L* values, while screw speed has the greatest influence on a* and b* values. The softest samples were obtained at the lowest moisture content. Sensory analysis was carried out on selected samples, and it showed that betaine addition did not intensify the bitter taste. The sample with the largest expansion exhibited the lowest hardness and chewiness before and after immersion in milk, and this sample is the most suitable for enrichment with betaine. MDPI 2022-02-06 /pmc/articles/PMC8834531/ /pubmed/35159625 http://dx.doi.org/10.3390/foods11030475 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Kojić, Jovana Belović, Miona Krulj, Jelena Pezo, Lato Teslić, Nemanja Kojić, Predrag Tukuljac, Lidija Peić Šeregelj, Vanja Ilić, Nebojša Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine |
title | Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine |
title_full | Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine |
title_fullStr | Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine |
title_full_unstemmed | Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine |
title_short | Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine |
title_sort | textural, color and sensory features of spelt wholegrain snack enriched with betaine |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834531/ https://www.ncbi.nlm.nih.gov/pubmed/35159625 http://dx.doi.org/10.3390/foods11030475 |
work_keys_str_mv | AT kojicjovana texturalcolorandsensoryfeaturesofspeltwholegrainsnackenrichedwithbetaine AT belovicmiona texturalcolorandsensoryfeaturesofspeltwholegrainsnackenrichedwithbetaine AT kruljjelena texturalcolorandsensoryfeaturesofspeltwholegrainsnackenrichedwithbetaine AT pezolato texturalcolorandsensoryfeaturesofspeltwholegrainsnackenrichedwithbetaine AT teslicnemanja texturalcolorandsensoryfeaturesofspeltwholegrainsnackenrichedwithbetaine AT kojicpredrag texturalcolorandsensoryfeaturesofspeltwholegrainsnackenrichedwithbetaine AT tukuljaclidijapeic texturalcolorandsensoryfeaturesofspeltwholegrainsnackenrichedwithbetaine AT seregeljvanja texturalcolorandsensoryfeaturesofspeltwholegrainsnackenrichedwithbetaine AT ilicnebojsa texturalcolorandsensoryfeaturesofspeltwholegrainsnackenrichedwithbetaine |