The Impact of Fresh Blueberry Addition on the Extrusion-Cooking Process, Physical Properties and Antioxidant Potential of Potato-Based Snack Pellets

The Impact of Fresh Blueberry Addition on the Extrusion-Cooking Process, Physical Properties and Antioxidant Potential of Potato-Based Snack Pellets

The aim of the study was to develop a new generation of potato-based snack granules enriched with fresh blueberries and evaluate the extrusion-cooking process along with selected physical properties. Blueberries were added in varying amounts (10%, 20%, and 30%) as an ingredient for the semi-finished...

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Bibliographic Details
Main Authors: Maciej Combrzyński, Jakub Soja, Tomasz Oniszczuk, Karolina Wojtunik-Kulesza, Magdalena Kręcisz, Jarosław Mołdoch, Beata Biernacka
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Applied Sciences
Subjects:
extrusion-cooking
fresh blueberry
snack
antioxidant
Online Access:https://www.mdpi.com/2076-3417/15/9/5112
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