2024
DOI: 10.3390/app14198754
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Extrusion-Cooking Aspects and Physical Characteristics of Snacks Pellets with Addition of Selected Plant Pomace

Jakub Soja,
Maciej Combrzyński,
Tomasz Oniszczuk
et al.

Abstract: The article presents the possibilities of using by-products from the agri-food industry in the form of fruit and vegetable pomace as a supplementary ingredient to extruded food products in the form of snack pellets. In the recipe based on potato starch, pomace from apples, chokeberries, pumpkin, nigella seed and flaxseed were added in amounts of 10%, 20% and 30%. The prepared raw material blends were processed using a single-screw extruder-cooker with a plastification system L/D = 20 and variable screw speed. … Show more

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