In this research, the effect of the date kernel flour (0%–20%), the extruder temperature (120–160°C), and the screw speed (120–220 rpm) as an independent variable on the physical characteristics (density, porosity, expansion index, color, texture properties) and the functional properties (water absorption index [WAI], water solubility index [WSI], moisture content, crude fiber, oil absorption index) of an expanded corn snack was evaluated. Increasing the date kernel flour from 0% to 20% reduced the moisture content, WAI, expansion index, and porosity and increased the WSI, oil absorption capacity, crude fiber, bulk density, and hardness of the samples. Increasing the screw speed increased the WSI, crude fiber, and reduced the hardness, WAI, and the expansion index. Increasing extruder temperature caused WSI, hardness. The incorporation of date kernel flour improves the nutritional composition of an extruded snack, especially crude fiber. Practical applications The extruded snacks with high amounts of calorie and fat and low amounts of protein and fiber are considered as unhealthy and harmful to the consumers. Today, the use of fibers in producing food has been taken into consideration because of their useful physiological and metabolic influences on the health of human beings. In this research, for first time, we aimed to optimize the percentage of date kernel powder to improve and increase the physicochemical properties of extruded snacks. According to our results, the incorporation of date kernel flour improves the nutritional composition of extruded snacks, especially crude fiber.
When considering several factors affecting the quality of gluten-free cookies, choosing the optimal formula based on multi-criteria decision making is complex and not easy. Therefore, in this study the Analytic Hierarchy Process (AHP) method was used to optimize the best formula for a gluten-free cookie containing banana peel powder. For this purpose, physicochemical aspects such as texture, aroma, taste, color and porosity, fiber content, antioxidant activity, phenolic compounds, moisture content and ash content were evaluated to determine the optimal formula for a gluten-free cookie containing banana peel powder. The results showed that the optimal cookie contained 4% banana peel powder with a weight of 0.178. Moreover, the results showed that the rate of inconsistency was 0.77, and since it was less than 0.1 the results are reliable.
Background: Replacement of the gluten is one of the challenging issues in the food industry, since producing nutritious and functionally acceptable gluten-free foods is difficult. The cake is a cereal-based product that attracts the consumers due to its various flavors, long shelf-life, and relatively low cost. Considering the competition in markets and the increased demand for functional and natural products, efforts have been made to improve nutritional and functional properties of the cakes by modifying their nutritional composition. Methods: In this research, the effect of spinach powder (0-30 %) and egg-shell powder (0-7%) was evaluated on physical characteristics (density, porosity, color, texture properties) and functional properties (Total phenol, DPPH, Ash, moisture content, crude fiber, Mineral content) of gluten free-cake. Results: The results indicated that increasing spinach powder reduced L* value, a* value, porosity, and hardness, while it increased the moisture content, density, ash, mineral content, total phenol, antioxidant activity, total fiber, and overall acceptance. Increase of the egg-shell powder increased moisture content, a* value, total phenol and was decreased overall acceptance. On desirability function method, gluten-free cakes formulated with 11.78% of spinach powder and 4% of egg-shell powder had the most and desired physicochemical quality. Conclusion: Overall, the results indicated that spinach powder and eggshell powder could offer promising sources for improving the functional properties and acceptability of gluten-free cakes.
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