Sour cherry pomace filling (SCPF) and commercial sour cherry filling (CSCF) produced on a semi-industrial scale were tested and compared in terms of food safety, chemical composition, bioactivity, quality, sensory properties and thermal stability. Both samples were safe for human consumption, thermally stable and there was a lack of syneresis. SCPF had a significantly higher fiber concentration (3.79 g/100 g) due to higher skin fraction and is considered a “source of fibers”. The higher skin fraction in SCPF also resulted in a higher mineral quantity (Fe—3.83 mg/kg fw) in comparison to CSCF (Fe—2.87 mg/kg fw). Anthocyanins concentration was lower in SCPF (7.58 mg CGE/100 g fw), suggesting that a significant amount of anthocyanins was removed from SC skin during juice extraction. However, there was a lack of statistical differences in antioxidant activity between the two fillings. CSCF was more spreadable, not as firm and less sticky, with lower storage and loss modulus values than SCPF. However, both fillings exhibited acceptable rheological and textural behaviour for fruit fillings. According to the consumer pastry test, 28 participants preferred each pastry; thus, there was a lack of preference toward any of the tested samples. SCP could be used as a raw material for the bakery fruit fillings industry, which leads to the valorization of food industry by-products.

U današnje vreme, povećana proizvodnja i upotreba speltinog integralnog brašna u ishrani ljudi povećava potrebu za definisanjem i karakterizacijom snek proizvoda od ove sirovine. Male promene u ulaznim procesnim parametrima tokom procesa ekstrudiranja utiču ne samo na izlazne procesne parametre nego i na kvalitet proizvoda ekstrudiranja. Stoga, je ispitan uticaj parametara ekstrudiranja, uključujući protok materija (15–25 kg/h), brzine obrtanja pužnice (250–750 o/min) i vlage materijala (15–25%) na stepen ekspanzije snek proizvoda od speltinog integralnog brašna. Speltino integralno brašno ekstrudirano je primenom dvopužnog ekstrudera Bühler BTSK 30/28D (Bühler, Uzwil, Švajcarska). Korišćen je centralni kompozitni rotacioni plan kako bi se selektovao najmanji mogući broj eksperimenata i da bi se razvio model koji predviđa izlazne promenljive ekstrudiranja. Neuronska mreža (ANN) se koristila za predviđanje izlaza i primenjena je na Yoonov model uticaja procesnih parametara kako bi se izračunao relativan uticaj nezavisnih promenjivih na zavisnu promenjivu (stepen ekspanzije). Povećanje vlage ulaznog materijala vodi do velikog smanjenja ekspanzije ekstrudata. Povećanje brzine obrtanja pužnice tokom ekstrudiranja dovodi do manjeg viskoziteta testa i veće elastičnosti, što doprinosi većoj ekspanziji ekstrudata. Najveći stepen ekspanzije (1,93) zabeležen je pri najvećim brzinama obrtanja pužnice (750 o/min) i vlažnosti polaznog materijala od 20% i protoka materijala od 20 kg/h. Yoonov model je pokazao da na stepen ekspanzije najveći uticaj ima brzina obrtanja pužnice (približno 60%) dok je uticaj vlažnosti materijala negativan, a protok materijala nema značajan uticaj.

The aim of this study was to evaluate the influence of extrusion process variables on the resistant starch content (RS) in a sample of rice snacks with added chicory root (addition: from 20-40%). The effect of different levels of feed moisture (16.3 to 22.5%) and screw speed (500 to 900) rpm, as well as chicory root addition, during extrusion cooking on the resistant starch content of extruded products, was investigated. Results of our experiments have demonstrated a decrease in the resistant starch content after extrusion, which is also observed in some other studies. The resistant starch content was in a range of 0.1302 g/100g to 0.5302 g/100g. According to Yoon's model, the screw speed had the greatest negative influence, while the increased feed moisture had a positive effect on resistant starch content, as well as the share of chicory addition.