Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties.

ABSTRACT: A novel rice-based snack enriched with chicory root flour (CRF) was developed by twin-screw extrusion. Chicory (Cichorium intybus L.) is one of the promising medicinal plants for the development of innovative food and may be considered a functional food ingredient. Central composite design (CCD) was employed to generate snack formulations by varying feed moisture (M, 16.3-22.5%), screw speed (SS, 500-900 rpm) and CRF content (20-40%). The optimization according to artificial neural network modeling and a genetic algorithm was applied to define optimal process conditions (17.6% moisture, 820 rpm and 24.1% of CRF) for obtaining the product with the highest expansion (3.34), crispiness (3.22 × 10^-3), volume (2040 m³), degree of gelatinization (69.70%) and good col

SUBMITTER: Bokic J 

PROVIDER: S-EPMC9407501 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature