Textural and Sensory Characteristics of Extruded Corn Snacks with the Addition of Zinc- and Selenium-Biofortified Wheat
Nikolina Kajić, Antun Jozinović, Zdenko Lončarić, Đurđica Ačkar, Drago Šubarić, Daniela Horvat, Marija Kovačević Babić, Hrvoje Hefer, Jurislav Babić
The aim of this paper was to investigate the influence of Zn- and Se-fortified wheat lour 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.
Antun Jozinović, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia, firstname.lastname@example.org