Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp

Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp

The aim of this study was to evaluate the influence of the addition of fresh beetroot pulp in amounts from 2.5 to 30.0 g/100 g, as well as variable screw speeds (60, 80, 100 rpm) on the chemical composition, water absorption, water solubility index, density, expansion rate, and texture of potato-bas...

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Bibliographic Details
Main Authors: Katarzyna Lisiecka, Agnieszka Wójtowicz, Agnieszka Sujak
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2021-06-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
extrusion-cooking
snack pellets
beetroot
microwave expansion
chemical composition
molecular structure
Online Access:http://journal.pan.olsztyn.pl/Effect-of-Composition-and-Processing-Conditions-on-Selected-Properties-of-Potato,138321,0,2.html
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