prikaz prve stranice dokumenta Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition
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Scientific paper - Original scientific paper
Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition
Poljoprivreda (Osijek), 24 (2018), 1; 52-58. https://doi.org/10.18047/poljo.24.1.7
Obradović, Valentina; Babić, Jurislav; Jozinović, Antun; Ačkar, Đurđica; Panak Balentić, Jelena; Grec, Marijana; Šubarić, Drago

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Obradović, V., Babić, J., Jozinović, A., Ačkar, Đ., Panak Balentić, J., Grec, M. & Šubarić, D. (2018). Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition. Poljoprivreda (Osijek), 24. (1), 52-58. doi: 10.18047/poljo.24.1.7

Obradović, Valentina, et al. "Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition." Poljoprivreda (Osijek), vol. 24, no. 1, 2018, pp. 52-58. https://doi.org/10.18047/poljo.24.1.7

Obradović, Valentina, Jurislav Babić, Antun Jozinović, Đurđica Ačkar, Jelena Panak Balentić, Marijana Grec and Drago Šubarić. "Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition." Poljoprivreda (Osijek) 24, no. 1 (2018): 52-58. https://doi.org/10.18047/poljo.24.1.7

Obradović, V., et al. (2018) 'Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition', Poljoprivreda (Osijek), 24(1), pp. 52-58. doi: 10.18047/poljo.24.1.7

Obradović V, Babić J, Jozinović A, Ačkar Đ, Panak Balentić J, Grec M, and sur.. Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition. Poljoprivreda (Osijek) [Internet]. 2018 [cited 2025 January 20];24(1):52-58. doi: 10.18047/poljo.24.1.7

V. Obradović, et al., "Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition", Poljoprivreda (Osijek), vol. 24, no. 1, pp. 52-58, 2018. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:112:560102. [Accessed: 20 January 2025]

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Metadata
Title (english)Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition
AuthorValentina Obradović
MBZ: 346690
AuthorJurislav Babić
MBZ: 251532
AuthorAntun Jozinović
MBZ: 330462
AuthorĐurđica Ačkar
MBZ: 268252
AuthorJelena Panak Balentić
AuthorMarijana Grec
AuthorDrago Šubarić
MBZ: 179310
Author's institutionPolytehnic in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
The primary object of this paper was to investigate the influence of carrot powder (CP) addition to corn grits at levels 4, 6 or 8% and ascorbic acid (AA) addition at levels 0.5 and 1%, on hardness, fracturability, expansion and density of the extrudates. Sensory attributes of the selected extrudates were scored by the panel of ten professional tasters. Extrusion was done at two temperature regimes: 135/170/170°C and 100/150/150°C. Lower temperature regime led to increased hardness and density of extrudates, but at the same time to better expansion. The addition of CP and AA led to decreased hardness and the expansion, but increased density at both temperature regimes. Sensory assessment gave satisfactory results, especially for E1 temperature regime and 4% of carrot powder addition.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titlePoljoprivreda (Osijek)
Numberingvol. 24, no. 1, pp. 52-58
p-ISSN1330-7142
DOIhttps://doi.org/10.18047/poljo.24.1.7
URN:NBNurn:nbn:hr:112:560102
Publication2018
Document URLhttp://bib.irb.hr/942696
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial 3.0 Unported (CC BY-NC 3.0) icon
Created on2018-10-10 08:32:10