Design of new gluten-free extruded rice snack products supplemented with fresh vegetable pulps: the effect on processing and functional properties
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Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
Laboratoire de Génie Agro-Alimentaire,, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université Frères Mentouri Constantine 1, Algeria
Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
Final revision date: 2020-12-02
Acceptance date: 2021-01-03
Publication date: 2021-02-19
Corresponding author
Agnieszka Wójtowicz   

Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612, Lublin, Poland
Int. Agrophys. 2021, 35(1): 41-60
The aim of this study was to obtain ready-to-eat gluten-free snack products based on rice with the addition of fresh beetroot, carrot, kale, leek and onion pulps in the amounts of 2.5, 5.0, 7.5, and 10.0% (w/w). The snacks were processed using extrusion-cooking at various screw speeds (80, 100 and 120 rpm). The total phenolics content, processing efficiency, specific mechanical energy, expansion ratio, bulk density, colour and texture profile were determined. The results showed that the type and amount of vegetable pulp added had a significant effect on the total phenolics content, expansion ratio, bulk density and colour profile of the newly produced gluten-free snacks. Generally, the screw speed had a significant effect on processing efficiency. Moreover, the interactions between the content of the vegetable additives and the screw speed had significant effects on the total phenolics content, processing efficiency, physical properties and texture of the snack products. The research demonstrated the possibility of using fresh vegetable pulps as nutritionally valuable ingredients for gluten-free extruded snacks.
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