Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine

Jovana Kojić; Miona Belović; Jelena Krulj; Lato Pezo; Nemanja Teslić; Predrag Kojić; Lidija Peić Tukuljac; Vanja Šeregelj; Nebojša Ilić

doi:10.3390/foods11030475

Foods (Feb 2022)

Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine

Jovana Kojić,
Miona Belović,
Jelena Krulj,
Lato Pezo,
Nemanja Teslić,
Predrag Kojić,
Lidija Peić Tukuljac,
Vanja Šeregelj,
Nebojša Ilić

Affiliations

Jovana Kojić: Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
Miona Belović: Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
Jelena Krulj: Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
Lato Pezo: Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12-16, 11000 Beograd, Serbia
Nemanja Teslić: Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
Predrag Kojić: Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
Lidija Peić Tukuljac: Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
Vanja Šeregelj: Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
Nebojša Ilić: Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia

DOI: https://doi.org/10.3390/foods11030475
Journal volume & issue: Vol. 11, no. 3
p. 475

Abstract

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The 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.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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