Properties of extruded corn snacks with common flax (Linum usitatissimum L.) and golden flax (Linum flavum L.) pomace
Ewa Tomaszewska-Ciosk , Ewa Zdybel
AbstractAn attempt was undertaken in this study to produce extruded snacks based on maize semolina with the addition of pomace from common flax (Linum usitatissimum L.) and golden flax (Linum flavum L.). Study results showed that increasing pomace content in the extrudates made their expansion ratio and colour lightness to decrease, and their mechanical properties to increase. The analysis of all sensory attributes demonstrated that the panellists did not notice any statistically significant differences between the snacks without pomace addition and those with 5% flax pomace. Flax pomace addition in the amount exceeding 10% made the product unacceptable by the panellists. No statistically significant difference was observed in most of the evaluated traits between the snacks containing of pomace from common flax and golden flax, except for the colour.
|Journal series||International Journal of Food Science and Technology, ISSN 0950-5423, e-ISSN 1365-2621, (N/A 70 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||By-products, extrusion, flax pomace, snack, valorisation|
|Score||= 70.0, 22-04-2021, ArticleFromJournal|
|Publication indicators||: 2018 = 0.929; : 2019 = 2.773 (2) - 2019=2.516 (5)|
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