Structure and Texture Characteristics of Novel Snacks Expanded by Various Methods

The aim of this work was to evaluate the structure of novel potato-based snack foods supplemented with various levels of fresh carrot pulp by using X-ray micro-computed tomography, texture profile, and sensory analysis. Three different methods of extruded snack pellets expansion were used to obtain...

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Detalles Bibliográficos
Autores principales: Lisiecka, Katarzyna, Wójtowicz, Agnieszka, Samborska, Katarzyna, Mitrus, Marcin, Oniszczuk, Tomasz, Combrzyński, Maciej, Soja, Jakub, Lewko, Piotr, Kasprzak Drozd, Kamila, Oniszczuk, Anna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9963299/
https://www.ncbi.nlm.nih.gov/pubmed/36837171
http://dx.doi.org/10.3390/ma16041541

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9963299/
https://www.ncbi.nlm.nih.gov/pubmed/36837171
http://dx.doi.org/10.3390/ma16041541

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