prikaz prve stranice dokumenta Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition
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Scientific paper - Original scientific paper
Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition
Processes, 9 (2021), 8; 1367. https://doi.org/10.3390/pr9081367
Obradović, Valentina; Babić, Jurislav; Dragović-Uzelac, Verica; Jozinović, Antun; Ačkar, Đurđica; Šubarić, Drago

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Obradović, V., Babić, J., Dragović Uzelac, V., Jozinović, A., Ačkar, Đ. & Šubarić, D. (2021). Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition. Processes, 9. (8). doi: 10.3390/pr9081367

Obradović, Valentina, et al. "Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition." Processes, vol. 9, no. 8, 2021. https://doi.org/10.3390/pr9081367

Obradović, Valentina, Jurislav Babić, Verica Dragović Uzelac, Antun Jozinović, Đurđica Ačkar and Drago Šubarić. "Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition." Processes 9, no. 8 (2021). https://doi.org/10.3390/pr9081367

Obradović, V., et al. (2021) 'Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition', Processes, 9(8). doi: 10.3390/pr9081367

Obradović V, Babić J, Dragović Uzelac V, Jozinović A, Ačkar Đ, Šubarić D. Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition. Processes [Internet]. 2021 August 04 [cited 2025 January 17];9(8). doi: 10.3390/pr9081367

V. Obradović, J. Babić, V. Dragović Uzelac, A. Jozinović, Đ. Ačkar and D. Šubarić, "Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition", Processes, vol. 9, no. 8, August 2021. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:112:457357. [Accessed: 17 January 2025]

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Metadata
Title (english)Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition
AuthorValentina Obradović
AuthorJurislav Babić
AuthorVerica Dragović-Uzelac
AuthorAntun Jozinović
AuthorĐurđica Ačkar
AuthorDrago Šubarić
Author's institutionPolytehnic in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
The objective of this research was to investigate the potentiality of carrot powder (CP) utilization at levels 4, 6, or 8% as ingredient of corn snacks and evaluation of the extrusion influence on functionally important ingredients such as carotenoids (color), polyphenols, fiber, fat, and antioxidant activity. The influence of ascorbic acid (AA) as an external source at levels 0.5 and 1% on this particular extrusion was also investigated. A single-screw extruder at two temperature regimes (135/170/170 °C (E1) and 100/150/150 °C (E2)) carried out extrusion. The E1 temperature regime acted favorably on total polyphenol content and crude fiber, but fat preferred the E2 regime. Extrusion, especially the E1 temperature regime, increased the extractability of carotenoids. Ascorbic acid degraded during extrusion, but it still provided protection to carotenoids and color attributes of extrudates. Snacks with increased nutritional and functional value due to carrot powder addition were successfully produced, which is a starting point for production of a new type of extruded snacks.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleProcesses
Numberingvol. 9, no. 8, 1367
e-ISSN2227-9717
DOIhttps://doi.org/10.3390/pr9081367
URN:NBNurn:nbn:hr:112:457357
Publication2021-08-04
Document URLhttps://www.mdpi.com/2227-9717/9/8/1367
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2024-04-15 12:20:29