University of Life Sciences in Lublin

Wydawnictwo Uniwersytetu Przyrodniczego

Issue 11 (3) 2012 pp. 25–33

Agnieszka Wójtowicz, Ewelina Pasternak, Stanisław Juśko, Krystyna Hodara, Katarzyna Kozłowicz

Selected quality characteristics of extruded corn snacks with defatted flaxseeds addition

Abstract: This paper presents the results of some physical characteristics and texture of corn snacks enriched with the addition of defatted flaxseeds in amount of 2.5 to 15%. Corn snacks were extruded using TS-45 single screw extrusion-cooker with plasticizing unit configuration of L/D = 12 in the temperature ranged 120–150°C with the screw speed of 100 rpm and were formed in a die with a hole of 3 mm for a snacks ready for consumption. The radial expansion ratio, bulk density and specific density, color in CIE-Lab scale, hardness using cutting test and sensory attributes by assessing the shape, color, taste, flavor and crispness in the 5-points scale were estimated for flaxseeds enriched snacks. Analysis of the results of physical characteristics and texture of corn snacks with defatted flaxseeds showed that increasing the amount of additive in the recipe resulted in reduction of the radial expansion and increased density of the extrudates. The addition of flaxseeds increased the cutting force and decreased the brightness of the products.
pub/11_3_25.pdf Full text available in in Adobe Acrobat format:
http://www.agriculturalengineering.actapol.net/volume11/issue3/11_3_25.pdf
Keywords: extrusion-cooking, physical properties, corn snacks, flaxseeds
For citation:

MLA Wójtowicz, Agnieszka, et al. "Selected quality characteristics of extruded corn snacks with defatted flaxseeds addition." Acta Sci.Pol. Tech. Agr. 11.3 (2012): 11.
APA (2012). . Acta Sci.Pol. Tech. Agr. 11 (3), 11
ISO 690 WóJTOWICZ, Agnieszka, et al. Selected quality characteristics of extruded corn snacks with defatted flaxseeds addition. Acta Sci.Pol. Tech. Agr., 2012, 11.3: 11.
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Streszczenie w języku polskim:
http://www.agriculturalengineering.actapol.net/tom11/zeszyt3/abstrakt-25.html