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FoodsVolume 11, Issue 3, February-1 2022, Article number 475

Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine(Article)(Open Access)

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  • aInstitute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad, 21000, Serbia
  • bInstitute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12-16, Beograd, 11000, Serbia
  • cFaculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad, 21000, Serbia

Abstract

The influence of different extrusion parameters, including screw speed (250–750 rpm), feed rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties of spelt wholegrain snack products produced on a co-rotating twin-screw extruder with added betaine was investigated. In order to determine the relative influence of input variables in the artificial neural network (ANN) model, Yoon’s interpretation method was used, and it was concluded that feed moisture content has the greatest influence on L* values, while screw speed has the greatest influence on a* and b* values. The softest samples were obtained at the lowest moisture content. Sensory analysis was carried out on selected samples, and it showed that betaine addition did not intensify the bitter taste. The sample with the largest expansion exhibited the lowest hardness and chewiness before and after immersion in milk, and this sample is the most suitable for enrichment with betaine. © 2022 by the authors. Licensee MDPI, Basel, Switzerland.

Author keywords

BetaineExtrusionFunctional foodsSnack

Funding details

Funding sponsor Funding number Acronym
Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja200222,451-03-9/2021-14/200222MPNTR

  • 1

    The Ministry of Education, Science and Technological Development of the Republic of Serbia. (451-03-9/2021-14/200222).

  • ISSN: 23048158
  • Source Type: Journal
  • Original language: English
  • DOI: 10.3390/foods11030475
  • Document Type: Article
  • Publisher: MDPI

  Kojić, J.; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia;
© Copyright 2022 Elsevier B.V., All rights reserved.

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