TEXTURAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS WITH THE ADDITION OF ZINC‐ AND SELENIUM‐BIOFORTIFIED WHEAT

The aim of this paper was to investigate the influence Zn‐ and Se‐fortified wheat flour addition corn grits at 90:10, 80:20, 70:30, 60:40 ratios on hardness, fracturability, expansion ratio, bulk density, color, sensory attributes extrudates. Extrusion performed three temperature profiles: 140/170/170 °C, 150/180/180 160/190/190 °C. With an increase in proportion Se‐ fortified increase, all observed physical characteristics extrudates decreased. lightness samples increased after extrusion. total color change with flour. Sensory showed that a lower percentage added had better scores acceptability, compared higher fortification ratio.