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vol. 16, nr. 1 (2010)
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Effect of flaxseed pomace addition on selected properties of fried potato snacks
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Agnieszka Kita, Katarzyna Popiela-Kuku¶
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Department of Food Storage and Technology, Wroc³aw University of Environmental and Life Sciences ul. Norwida 25, 50-375 Wroc³aw |
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vol. 16 (2010), nr. 1,
pp. 69-77
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abstract:
The aim of the investigation conducted was determination of the effect of flaxseed pomace addition on fat content, texture, colour and sensory properties of fried potato snacks. The material for our investigation were potato snacks obtained from pellets with 0, 5, 10, 20 and 30% addition of flaxseed pomace. The following parameters were the subject of determination: moisture, fat content, texture – using Instron 5544 apparatus, colour – by Minolta CR-200 colorimeter, and sensory properties (like colour, flavour, taste and texture – according to 1-5 point scale). The investigations proved that the addition of flaxseed pomace decreased the fat content in final snacks. With increasing addition of flaxseed pomace the colour of snacks was darker, texture harder and expansion decreased. Proper sensory qualities were exhibited by snacks with maximum 10% addition of flaxseed pomace.
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keywords:
potato snacks, flaxseed pomace, fat content, texture, colour, sensory assessment
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original in:
Polish
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