Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products

Journal of Food Science and Technology
Sopida KorkerdVilai Rungsardthong

Abstract

Rich sources of protein and dietary fiber from food processing by-products, defatted soybean meal, germinated brown rice meal, and mango peel fiber, were added to corn grit at 20 % (w/w) to produce fortified extruded snacks. Increase of total dietary fiber from 4.82 % (wb) to 5.92-17.80 % (wb) and protein from 5.03 % (wb) to 5.46-13.34 % were observed. The product indicated high expansion and good acceptance tested by sensory panels. There were 22.33-33.53 and 5.30-11.53 fold increase in the phenolics and antioxidant activity in the enriched snack products. The effects of feed moisture content, screw speed, and barrel temperature on expansion and nutritional properties of the extruded products were investigated by using response surface methodology. Regression equations describing the effect of each variable on the product responses were obtained. The snacks extruded with feed moisture 13-15 % (wb) and extrusion temperature at 160-180 °C indicated the products with high preference in terms of expansion ratio between insoluble dietary fiber and soluble dietary fiber balance. The results showed that the by-products could be successfully used for nutritional supplemented expanded snacks.

References

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Citations

Jul 25, 2018·Critical Reviews in Food Science and Nutrition·José Miguel Aguilera
Sep 14, 2018·Journal of Food Science·Maria Dian Pratiwi MasliGirish M Ganjyal
Jul 7, 2020·Journal of Food Science and Technology·Carla GraçaAntónio R G Monteiro
Oct 1, 2020·Food Science & Nutrition·Hedwig NatabirwaJohn H Muyonga
Jul 31, 2020·Journal of Food Science and Technology·Bade TonyaliSibel Karakaya
Jun 3, 2017·Journal of Texture Studies·Arturo Rodríguez-VidalEduardo Morales-Sánchez
Oct 14, 2020·Journal of Texture Studies·Sohrab SharifiAsgar Farahnaky
Dec 16, 2020·Comprehensive Reviews in Food Science and Food Safety·William LeonardZhongxiang Fang
Dec 31, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Cecilia Anchondo-TrejoCesar Soto-Figueroa
Dec 4, 2021·Journal of the Science of Food and Agriculture·Henriette Monteiro Cordeiro de AzeredoCarolina Madazio Niro

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