Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine
Abstract
:1. Introduction
2. Materials and Methods
2.1. Extrusion Processing—Experimental Design
2.2. Characterization of Extrudates
2.2.1. Textural Properties
2.2.2. Color Measurement
2.2.3. Sensory Evaluation of Snack Products Using a Panel of Trained Evaluators
2.3. Statistical Analysis
3. Results and Discussion
3.1. Impact of Process Conditions on Texture Properties of Extrudates
3.2. Impact of Process Conditions on Color Properties of Extrudates
3.3. Sensory Evaluation of Snack Products
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Variables | Product Response | |||||
---|---|---|---|---|---|---|
CCRD Runs | M (%) | FR (kg/h) | SS (o/min) | EI | BD (g/L) | Hardness (N) |
1 | 20 | 20 | 500 | 1.82 ± 0.18 a | 328.7 ± 34.5 ab | 302.4 ± 21.3 bcd |
2 | 20 | 20 | 250 | 1.54 ± 0.16 a | 478.0 ± 51.2 c | 372.2 ± 14.9 e |
3 | 17 | 17 | 350 | 1.60 ± 0.17 a | 367.0 ± 34.5 b | 268.1 ± 16.1 ab |
4 | 20 | 20 | 750 | 1.93 ± 0.18 a | 244.4 ± 24.6 a | 262.7 ± 20.5 ab |
5 | 20 | 20 | 500 | 1.81 ± 0.20 a | 333.1 ± 30.4 ab | 302.4 ± 12.8 bcd |
6 | 23 | 17 | 350 | 1.69 ± 0.18 a | 359.1 ± 37.2 b | 351.4 ± 22.0 de |
7 | 17 | 17 | 650 | 1.90 ± 0.18 a | 367.2 ± 38.7 b | 300.6 ± 16.8 bcd |
8 | 25 | 20 | 500 | 1.72 ± 0.16 a | 380.0 ± 40.0 bc | 366.9 ± 34.6 e |
9 | 20 | 25 | 500 | 1.78 ± 0.19 a | 359.1 ± 34.8 b | 342.0 ± 21.3 cde |
10 | 23 | 17 | 650 | 1.88 ± 0.19 a | 299.9 ± 28.4 ab | 276.7 ± 14.8 b |
11 | 20 | 15 | 500 | 1.83 ± 0.17 a | 321.8 ± 31.0 ab | 282.8 ± 10.4 bc |
12 | 23 | 23 | 650 | 1.86 ± 0.19 a | 298.7 ± 27.3 ab | 343.9 ± 15.9 de |
13 | 20 | 20 | 500 | 1.81 ± 0.20 a | 341.6 ± 34.9 ab | 302.4 ± 27.7 bcd |
14 | 15 | 20 | 500 | 1.92 ± 0.20 a | 324.7 ± 29.5 ab | 261.8 ± 26.8 ab |
15 | 17 | 23 | 650 | 1.89 ± 0.19 a | 249.8 ± 27.1 a | 214.3 ± 20.2 a |
16 | 23 | 23 | 350 | 1.62 ± 0.16 a | 385.7 ± 35.6 bc | 377.0 ± 36.6 e |
17 | 17 | 23 | 350 | 1.82 ± 0.19 a | 380.0 ± 41.1 bc | 357.1 ± 25.4 de |
Terms | df | Hardness |
---|---|---|
M | 1 | 113.128 * |
M2 | 1 | 1.194 |
FR | 1 | 28.863 |
FR2 | 1 | 0.729 |
SS | 1 | 122.982 + |
SS2 | 1 | 2.158 |
M × FR | 1 | 10.557 |
M × SS | 1 | 0.009 |
SS × SS | 1 | 23.222 |
Error | 7 | 64.989 |
r2 | 0.823 |
Variable | Product Response | ||||||
---|---|---|---|---|---|---|---|
CCRD Runs | M (%) | FR (kg/h) | SS (o/min) | L* | a* | b* | ΔE |
1 | 20 | 20 | 500 | 69.00 ± 5.65 a | 4.18 ± 0.25 bc | 16.89 ± 1.35 a | 13.68 ± 1.45 abcd |
2 | 20 | 20 | 250 | 66.07 ± 5.20 a | 4.01 ± 0.23 bc | 15.74 ± 1.30 a | 15.98 ± 1.46 cd |
3 | 17 | 17 | 350 | 67.80 ± 4.08 a | 4.97 ± 0.30 d | 17.00 ± 1.52 a | 14.98 ± 1.53 bcd |
4 | 20 | 20 | 750 | 69.10 ± 4.57 a | 3.20 ± 0.19 a | 16.94 ± 1.27 a | 13.42 ± 1.27 abc |
5 | 20 | 20 | 500 | 69.00 ± 5.70 a | 4.25 ± 0.26 bcd | 16.50 ± 1.02 a | 13.55 ± 1.40 abcd |
6 | 23 | 17 | 350 | 69.12 ± 4.46 a | 4.25 ± 0.35 bcd | 16.41 ± 1.32 a | 13.41 ± 1.28 abc |
7 | 17 | 17 | 650 | 68.79 ± 3.97 a | 4.30 ± 0.25 bcd | 15.76 ± 0.83 a | 13.50 ± 1.28 abcd |
8 | 25 | 20 | 500 | 73.50 ± 4.75 a | 4.66 ± 0.36 cd | 17.14 ± 1.31 a | 10.15 ± 1.10 a |
9 | 20 | 25 | 500 | 68.38 ± 5.91 a | 3.91 ± 0.22 ab | 16.74 ± 1.34 a | 14.12 ± 1.28 bcd |
10 | 23 | 17 | 650 | 69.44 ± 3.65 a | 3.88 ± 0.30 ab | 17.25 ± 1.04 a | 13.37 ± 1.39 abc |
11 | 20 | 15 | 500 | 68.28 ± 3.81 a | 3.80 ± 0.27 ab | 17.07 ± 1.04 a | 14.31 ± 1.44 bcd |
12 | 23 | 23 | 650 | 68.75 ± 5.91 a | 4.22 ± 0.35 bc | 16.53 ± 0.87 a | 13.78 ± 1.29 bcd |
13 | 20 | 20 | 500 | 69.00 ± 3.89 a | 4.35 ± 0.26 bcd | 16.98 ± 1.46 a | 13.75 ± 1.50 bcd |
14 | 15 | 20 | 500 | 65.04 ± 5.79 a | 4.26 ± 0.21 bcd | 15.93 ± 0.98 a | 17.06 ± 1.62 d |
15 | 17 | 23 | 650 | 70.38 ± 6.01 a | 3.86 ± 0.27 ab | 16.31 ± 1.23 a | 12.15 ± 1.29 ab |
16 | 23 | 23 | 350 | 69.41 ± 5.47 a | 4.23 ± 0.27 bc | 15.71 ± 0.99 a | 12.90 ± 1.31 abc |
17 | 17 | 23 | 350 | 68.86 ± 5.36 a | 4.34 ± 0.26 bcd | 15.73 ± 1.09 a | 13.44 ± 1.37 abc |
Terms | df | L* | a* | b* |
---|---|---|---|---|
M | 1 | 16.576 ** | 0.004 | 0.717 ** |
M2 | 1 | 0.769 | 0.225 | 0.239 |
FR | 1 | 0.431 | 0.024 | 0.534 |
FR2 | 1 | 0.060 | 0.062 | 0.002 |
SS | 1 | 3.846 | 0.612 * | 0.664 ** |
SS2 | 1 | 1.291 | 0.300 ** | 0.521 |
M × FR | 1 | 1.163 | 0.242 | 0.061 |
M × SS | 1 | 1.015 | 0.074 | 0.673 ** |
FR × SS | 1 | 0.025 | 0.038 | 0.405 |
Error | 7 | 22.756 | 0.546 | 1.174 |
r2 | 0.533 | 0.766 | 0.760 |
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Kojić, J.; Belović, M.; Krulj, J.; Pezo, L.; Teslić, N.; Kojić, P.; Tukuljac, L.P.; Šeregelj, V.; Ilić, N. Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine. Foods 2022, 11, 475. https://doi.org/10.3390/foods11030475
Kojić J, Belović M, Krulj J, Pezo L, Teslić N, Kojić P, Tukuljac LP, Šeregelj V, Ilić N. Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine. Foods. 2022; 11(3):475. https://doi.org/10.3390/foods11030475
Chicago/Turabian StyleKojić, Jovana, Miona Belović, Jelena Krulj, Lato Pezo, Nemanja Teslić, Predrag Kojić, Lidija Peić Tukuljac, Vanja Šeregelj, and Nebojša Ilić. 2022. "Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine" Foods 11, no. 3: 475. https://doi.org/10.3390/foods11030475