期刊
MATERIALS
卷 16, 期 4, 页码 -出版社
MDPI
DOI: 10.3390/ma16041541
关键词
extruded snacks; carrot; expansion methods; morphometric parameters; texture
The aim of this study was to evaluate the structure of novel potato-based snack foods supplemented with various levels of fresh carrot pulp. Different methods of extruded snack pellets expansion were used to obtain ready-to-eat crisps. The results showed that the expansion method affected the properties of the crisps, and deep-fat frying and microwave heating were recommended for producing attractive potato-carrot crisps.
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 ready-to-eat crisps: deep-fat frying, microwave, and hot-air toasting. The obtained results revealed that the pellets expansion method affected the porosity, size of pores and wall thickness, texture properties, and notes of sensory analyses of the obtained crisps. Deep-fat frying had a similar influence to microwave heating on ready-to-eat crisps properties, and both methods were significantly different in comparison to hot-air toasting. Crisps based on snack pellets supplemented with the addition of fresh carrot pulp in the amount of 10 to 30% expansion through hot-air heating showed unsatisfactory expansion and texture, but it is highly advisable to use deep-fat frying and microwave heating to achieve attractive potato-carrot crisps.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据