Teksturalna i senzorska svojstva kukuruznih ekstrudata s dodatkom mrkve u prahu i askorbinske kiseline

The primary object of this paper was to investigate the influence of carrot powder (CP) addition to corn grits at levels 4, 6 or 8% and ascorbic acid (AA) addition at levels 0.5 and 1%, on hardness, fracturability, expansion and density of the extrudates. Sensory attributes of the selected extrudates were scored by the panel of ten professional tasters. Extrusion was done at two temperature regimes: 135/170/170°C and 100/150/150°C. Lower temperature regime led to increased hardness and density of extrudates, but at the same time to better expansion. The addition of CP and AA led to decreased hardness and the expansion, but increased density at both temperature regimes. Sensory assessment gave satisfactory results, especially for E1 temperature regime and 4% of carrot powder addition.Cilj je ovoga rada bio odrediti utjecaj dodatka mrkve u prahu (eng. carrot powder/CP) u udjelima 4, 6 ili 8% i askorbinske kiseline (eng. ascorbic acid/AA) u udjelima 0,5 i 1% u kukuruznu krupicu na tvrdoću, lomljivost, ekspanziju i nasipnu masu ekstrudata. Senzorska svojstva odabranih ekstrudata odredio je panel od 10 senzorskih ocjenjivača. Ekstruzija je provedena pri dva temperaturna režima: 135/170/170°C i 100/150/150°C. Niži temperaturni režim doveo je do povećanja tvrdoće i nasipne mase ekstrudata te, istovremeno, do bolje ekspanzije. Dodatkom CP i AA, smanjila se tvrdoća i ekspanzija, ali se povećala nasipna masa kod oba temperaturna režima. Senzorska je analiza dala zadovoljavajuće rezultate, osobito za E1 temperaturni režim te 4%-tni dodatak mrkve u prahu