prikaz prve stranice dokumenta Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition
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Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition
Poljoprivreda (Osijek), 24 (2018), 1; 52-58. https://doi.org/10.18047/poljo.24.1.7
Obradović, Valentina; Babić, Jurislav; Jozinović, Antun; Ačkar, Đurđica; Panak Balentić, Jelena; Grec, Marijana; Šubarić, Drago

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Obradović, V., Babić, J., Jozinović, A., Ačkar, Đ., Panak Balentić, J., Grec, M. i Šubarić, D. (2018). Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition. Poljoprivreda (Osijek), 24. (1), 52-58. doi: 10.18047/poljo.24.1.7

Obradović, Valentina, et al. "Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition." Poljoprivreda (Osijek), vol. 24, br. 1, 2018, str. 52-58. https://doi.org/10.18047/poljo.24.1.7

Obradović, Valentina, Jurislav Babić, Antun Jozinović, Đurđica Ačkar, Jelena Panak Balentić, Marijana Grec i Drago Šubarić. "Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition." Poljoprivreda (Osijek) 24, br. 1 (2018): 52-58. https://doi.org/10.18047/poljo.24.1.7

Obradović, V., et al. (2018) 'Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition', Poljoprivreda (Osijek), 24(1), str. 52-58. doi: 10.18047/poljo.24.1.7

Obradović V, Babić J, Jozinović A, Ačkar Đ, Panak Balentić J, Grec M, i sur.. Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition. Poljoprivreda (Osijek) [Internet]. 2018. [pristupljeno 18.04.2024.];24(1):52-58. doi: 10.18047/poljo.24.1.7

V. Obradović, et al., "Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition", Poljoprivreda (Osijek), vol. 24, br. 1, str. 52-58, 2018. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:112:560102. [Citirano: 18.04.2024.]

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Podaci o radu
Naslov (engleski)Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition
AutorValentina Obradović
MBZ: 346690
AutorJurislav Babić
MBZ: 251532
AutorAntun Jozinović
MBZ: 330462
AutorĐurđica Ačkar
MBZ: 268252
AutorJelena Panak Balentić
AutorMarijana Grec
AutorDrago Šubarić
MBZ: 179310
Autorova ustanovaVeleučilište u Požegi
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
The primary object of this paper was to investigate the influence of carrot powder (CP) addition to corn grits at levels 4, 6 or 8% and ascorbic acid (AA) addition at levels 0.5 and 1%, on hardness, fracturability, expansion and density of the extrudates. Sensory attributes of the selected extrudates were scored by the panel of ten professional tasters. Extrusion was done at two temperature regimes: 135/170/170°C and 100/150/150°C. Lower temperature regime led to increased hardness and density of extrudates, but at the same time to better expansion. The addition of CP and AA led to decreased hardness and the expansion, but increased density at both temperature regimes. Sensory assessment gave satisfactory results, especially for E1 temperature regime and 4% of carrot powder addition.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaPoljoprivreda (Osijek)
Brojčani podacivol. 24, br. 1, str. 52-58
p-ISSN1330-7142
DOIhttps://doi.org/10.18047/poljo.24.1.7
URN:NBNurn:nbn:hr:112:560102
Datum objave publikacije2018
URL dokumentahttp://bib.irb.hr/942696
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Nekomercijalno 3.0 (CC BY-NC 3.0)
Datum i vrijeme pohrane2018-10-10 08:32:10