添加锌和硒生物强化小麦的挤压玉米零食的质地和感官特性

IF 0.5 Q4 AGRICULTURAL ECONOMICS & POLICY Poljoprivreda Pub Date : 2022-12-20 DOI:10.18047/poljo.28.2.3

Nikolina Kajić, A. Jozinović, Z. Lončarić, Đ. Ačkar, D. Šubarić, D. Horvat, Marija Kovačević, Hrvoje Heffer, J. Babić

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引用次数: 0

摘要

本文的目的是研究在玉米粗粉中以90:10、80:20、70:30、60:40的比例添加强化锌和硒小麦粉对挤出物的硬度、可裂性、膨胀率、容重、颜色和感官属性的影响。挤压在三种温度下进行:140/170/170°C, 150/180/180°C和160/190/190°C。随着锌和硒强化小麦粉添加比例的增加和温度的升高，挤出物的所有物理特性都有所下降。挤压后各试样的轻度均有所增加。添加Zn -和Se -强化小麦粉后，总颜色变化增大。感官特性表明，添加锌和硒含量较低的小麦粉的得分和可接受性优于添加锌和硒含量较高的小麦粉。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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TEXTURAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS WITH THE ADDITION OF ZINC‐ AND SELENIUM‐BIOFORTIFIED WHEAT

The aim of this paper was to investigate the influence of Zn‐ and Se‐fortified wheat flour addition to the corn grits at 90:10, 80:20, 70:30, 60:40 ratios on the hardness, fracturability, expansion ratio, bulk density, color, and sensory attributes of the extrudates. Extrusion was performed at three temperature profiles: 140/170/170 °C, 150/180/180 °C, and 160/190/190 °C. With an increase in the proportion of Zn‐ and Se‐ fortified wheat flour and temperature increase, all observed physical characteristics of extrudates decreased. The lightness of all the samples increased after the extrusion. The total color change increased with the addition of Zn‐ and Se‐fortified wheat flour. Sensory characteristics showed that the samples with a lower percentage of added Zn‐ and Se‐fortified wheat flour had better scores and acceptability, compared to the samples with a higher fortification ratio.

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来源期刊

Poljoprivreda AGRICULTURAL ECONOMICS & POLICY-

CiteScore

1.00

自引率

14.30%

发文量

审稿时长

15 weeks

期刊介绍： POLJOPRIVREDA“ (AGRICULTURE), a scientific-professional journal has been issued since 1995 by the Faculty of Agriculture in Osijek and Agricultural Institute Osijek . The journal is a successor of the former one „Science and practice in agriculture and food technology“ printed from 1982 to 1994. The journal „Poljoprivreda“ is known for publishing scientific and professional articles from all fields of agricultural science and profession. The papers are reviewed. Articles are categorized by two independent referees and approved by Editorial board and Editor – in – chief. Summaries of master"s and doctor"s theses are also published as well as other contributions by the special decisions of the Editorial board.