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Sea Fennel as a Novel Functional Ingredient in Extruded Snacks: Physical, Techno-functional, Microstructural, Antioxidant, and Sensory Properties

delete2026-06-18
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PRE
AI
N
Neslihan Bozdogan
B
Buse Ozdere Yilmaz
B
Bilge Basturk Berk
S
Sebnem Tavman
S
Seher Kumcuoglu *
DOI：10.1016/j.foostr.2026.100544delete
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Abstract

Abstract

En 中文
• Sea fennel significantly enhanced the bioactive composition of snacks. • Elevated barrel temperature and lower feed moisture improved crispiness. • X-ray diffraction revealed reduced relative crystallinity. • Sea fennel acted as a bubble geometry-modifying ingredient according to Micro-CT. • Sensory evaluation identified 6% sea fennel addition as the most desirable content.

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Food Structure cover
Food Structure
IF:
5.9
Papers:
410
Citations:
1.7K

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