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dc.contributor.authorKojić, Jovana
dc.contributor.authorBelović, Miona
dc.contributor.authorKrulj, Jelena
dc.contributor.authorPezo, Lato
dc.contributor.authorTeslić, Nemanja
dc.contributor.authorKojić, Predrag
dc.contributor.authorPeić Tukuljac, Lidija
dc.contributor.authorŠeregelj, Vanja
dc.contributor.authorIlić, Nebojša
dc.date.accessioned2023-07-17T08:16:11Z
dc.date.available2023-07-17T08:16:11Z
dc.date.issued2022-02-06
dc.identifier.citationKojić, 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/ foods11030475en_US
dc.identifier.issn2304-8158
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/298
dc.description.abstractThe influence of different extrusion parameters, including screw speed (250–750 rpm), feed rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties of spelt wholegrain snack products produced on a co-rotating twin-screw extruder with added betaine was investigated. In order to determine the relative influence of input variables in the artificial neural network (ANN) model, Yoon’s interpretation method was used, and it was concluded that feed moisture content has the greatest influence on L* values, while screw speed has the greatest influence on a* and b* values. The softest samples were obtained at the lowest moisture content. Sensory analysis was carried out on selected samples, and it showed that betaine addition did not intensify the bitter taste. The sample with the largest expansion exhibited the lowest hardness and chewiness before and after immersion in milk, and this sample is the most suitable for enrichment with betaine.en_US
dc.description.sponsorshipThe Ministry of Education, Science and Technological Development of the Republic of Serbia. (451-03-9/2021-14/200222).en_US
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.rightsopenAccess
dc.subjectextrusionen_US
dc.subjectsnacken_US
dc.subjectbetaineen_US
dc.subjectfunctional foodsen_US
dc.titleTextural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaineen_US
dc.typeinfo:eu-repo/semantics/articleen_US
dc.citation.categoryinfo:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.identifier.scopus2-s2.0-85124238965
dc.identifier.wos000759346700001
dc.identifier.doi10.3390/foods11030475


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