36 research outputs found
Physical properties and texture of gluten-free snacks supplemented with selected fruit additions
Extrusion-cooking is used to produce directly
expanded gluten-free snacks, especially for consumers with
celiac disease. The aim of the study was to evaluate the effect
of various fruits type supplementation as well as the processing
screw speed on the physical properties and texture of ready-toeat
corn-based gluten-free snacks. Black elderberry, chokeberry
and strawberry were dried and used in the amount of 5 to 20%
as a corn grit replacement. The directly expanded snacks were
processed with a single-screw extruder at various screw speeds
(80 and 120 rpm) and tested to measure their expansion ratio, bulk
density, colour profile as well as their texture profile. The results
showed the various effects of adding different types and amounts
of fruit on the physical properties and texture of supplemented
gluten-free snacks. A higher amount of fruit resulted in a significant
decrease in the expansion ratio and an increase in the bulk
density of the snacks. Reduced lightness and a more pronounced
red tint were observed when red fruits were added. The desired
hardness of the snacks suggested that the addition of fruit should
be retained below 15% of the recipe content. The screw speeds
applied showed a significant effect on the expansion, bulk density
and texture of the tested snacks