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Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties

A novel rice-based snack enriched with chicory root flour (CRF) was developed by twin-screw extrusion. Chicory (Cichorium intybus L.) is one of the promising medicinal plants for the development of innovative food and may be considered a functional food ingredient. Central composite design (CCD) was...

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Autores principales: Bokić, Jelena, Kojić, Jovana, Krulj, Jelena, Pezo, Lato, Banjac, Vojislav, Škrobot, Dubravka, Tumbas Šaponjac, Vesna, Vidosavljević, Strahinja, Stojkov, Viktor, Ilić, Nebojša, Bodroža-Solarov, Marija
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407501/
https://www.ncbi.nlm.nih.gov/pubmed/36010393
http://dx.doi.org/10.3390/foods11162393
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author Bokić, Jelena
Kojić, Jovana
Krulj, Jelena
Pezo, Lato
Banjac, Vojislav
Škrobot, Dubravka
Tumbas Šaponjac, Vesna
Vidosavljević, Strahinja
Stojkov, Viktor
Ilić, Nebojša
Bodroža-Solarov, Marija
author_facet Bokić, Jelena
Kojić, Jovana
Krulj, Jelena
Pezo, Lato
Banjac, Vojislav
Škrobot, Dubravka
Tumbas Šaponjac, Vesna
Vidosavljević, Strahinja
Stojkov, Viktor
Ilić, Nebojša
Bodroža-Solarov, Marija
author_sort Bokić, Jelena
collection PubMed
description A novel rice-based snack enriched with chicory root flour (CRF) was developed by twin-screw extrusion. Chicory (Cichorium intybus L.) is one of the promising medicinal plants for the development of innovative food and may be considered a functional food ingredient. Central composite design (CCD) was employed to generate snack formulations by varying feed moisture (M, 16.3–22.5%), screw speed (SS, 500–900 rpm) and CRF content (20–40%). The optimization according to artificial neural network modeling and a genetic algorithm was applied to define optimal process conditions (17.6% moisture, 820 rpm and 24.1% of CRF) for obtaining the product with the highest expansion (3.34), crispiness (3.22 × 10(−3)), volume (2040 m(3)), degree of gelatinization (69.70%) and good color properties. Bulk density (110.33 g/L), density (250 kg/m(3)), and hardness (98.74 N) resulted in low values for the optimal sample. The descriptive sensory analysis evaluated low hardness and bitterness, with high crispiness for the optimal extrudate. This study points to the possibility of a novel chicory enriched extrudate production with desirable physicochemical and sensory properties.
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spelling pubmed-94075012022-08-26 Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties Bokić, Jelena Kojić, Jovana Krulj, Jelena Pezo, Lato Banjac, Vojislav Škrobot, Dubravka Tumbas Šaponjac, Vesna Vidosavljević, Strahinja Stojkov, Viktor Ilić, Nebojša Bodroža-Solarov, Marija Foods Article A novel rice-based snack enriched with chicory root flour (CRF) was developed by twin-screw extrusion. Chicory (Cichorium intybus L.) is one of the promising medicinal plants for the development of innovative food and may be considered a functional food ingredient. Central composite design (CCD) was employed to generate snack formulations by varying feed moisture (M, 16.3–22.5%), screw speed (SS, 500–900 rpm) and CRF content (20–40%). The optimization according to artificial neural network modeling and a genetic algorithm was applied to define optimal process conditions (17.6% moisture, 820 rpm and 24.1% of CRF) for obtaining the product with the highest expansion (3.34), crispiness (3.22 × 10(−3)), volume (2040 m(3)), degree of gelatinization (69.70%) and good color properties. Bulk density (110.33 g/L), density (250 kg/m(3)), and hardness (98.74 N) resulted in low values for the optimal sample. The descriptive sensory analysis evaluated low hardness and bitterness, with high crispiness for the optimal extrudate. This study points to the possibility of a novel chicory enriched extrudate production with desirable physicochemical and sensory properties. MDPI 2022-08-09 /pmc/articles/PMC9407501/ /pubmed/36010393 http://dx.doi.org/10.3390/foods11162393 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
Bokić, Jelena
Kojić, Jovana
Krulj, Jelena
Pezo, Lato
Banjac, Vojislav
Škrobot, Dubravka
Tumbas Šaponjac, Vesna
Vidosavljević, Strahinja
Stojkov, Viktor
Ilić, Nebojša
Bodroža-Solarov, Marija
Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties
title Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties
title_full Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties
title_fullStr Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties
title_full_unstemmed Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties
title_short Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties
title_sort development of a novel rice-based snack enriched with chicory root: physicochemical and sensory properties
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407501/
https://www.ncbi.nlm.nih.gov/pubmed/36010393
http://dx.doi.org/10.3390/foods11162393
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