Effect of fresh beetroot application and processing conditions on some quality features of new type of potato-based snacks
作者： Agnieszka Wójtowicz , Katarzyna Lisiecka
DOI: 10.1016/J.LWT.2021.110919
关键词:
摘要: Abstract In the following study, it was evaluated selected properties of potato-based snack pellets and expanded puffs enriched with fresh beetroot pulp in amount 2.5–30.0 g/100 g. A single-screw extruder a plasticizing unit L/D = 18 used to produce various screw speeds. The final snacks were obtained by frying vegetable oil. chemical composition ready-to-eat snacks, as well total phenolics content antioxidant activity assessed. physical properties, color texture profile examined, while microstructure observed using scanning electron microscopy. results showed that application up 30.0 g/100 g is possible allows obtaining satisfactory quality. Moreover, product had increased protein soluble fiber content, along enhanced activity. This varied positively increase content.
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