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

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

Foods. 2022 Feb 6;11(3):475. doi: 10.3390/foods11030475.

Authors

Jovana Kojić¹, Miona Belović¹, Jelena Krulj¹, Lato Pezo², Nemanja Teslić¹, Predrag Kojić³, Lidija Peić Tukuljac¹, Vanja Šeregelj³, Nebojša Ilić¹

Affiliations

¹ Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
² Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12-16, 11000 Beograd, Serbia.
³ Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.

Abstract

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.

Keywords: betaine; extrusion; functional foods; snack.