Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition

Abstract

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.