Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks

Stojceska, Valentina; Ainsworth, Paul; Plunkett, Andrew; İbanoğlu, Esra; İbanoğlu, Şenol

doi:10.1016/j.jfoodeng.2008.01.009

Cited by 236 publications

(194 citation statements)

References 27 publications

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“…This behavior was related to the release of phenolic acids by the extrusion process. The same behavior was reported by Stojceska, Ainsworth, Plunkett, İbanoğlu, and İbanoğlu (2008) in expanded snacks added with cauliflower by-products. Also, the use of whole-grain yellow corn in food production may increase the levels of dietary fiber in the foods produced from this grain.…”

Section: Introductionsupporting

confidence: 85%

Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

Ruiz-Armenta

Zazueta‐Morales

Aguilar‐Palazuelos

et al. 2017

CyTA - Journal of Food

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(2018) Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process, CyTA -Journal of Food, 16:1, 172-180, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 Extruded third-generation snack foods (TGS) can be produced adding materials rich in bioactive compounds, such as the bagasse of naranjita fruit (Citrus mitis B.). The aim of this work was to study the effect of extrusion temperature (ET; 89.8-140.2°C), moisture content (MC; 21.10-32.89%) and dehydrated naranjita bagasse (DNB) content (1.12-11.88%) on TGS properties, such as, carotenoids content, physical and sensory characteristics. For data analysis, response surface methodology was used. The highest expansion index and the lowest penetration force were presented at high ET and low MC, whereas the highest carotenoids content and ΔE were presented at high DNB. Also, the highest sensory acceptability was presented combining high ET and MC, and low DNB. The optimal processing conditions were ET = 125°C, MC = 23% and DNB = 8.03%. TGS with acceptable physical and sensory properties, in addition to important carotenoid levels, were obtained.Efecto de la extrusión sobre el contenido de carotenoides, propiedades físicas y sensoriales de alimentos botana adicionados con bagazo del fruto de naranjita: optimización del proceso RESUMEN Los alimentos botana de tercera generación (BTG) pueden ser producidos adicionando materiales ricos en compuestos bioactivos, tales como el bagazo del fruto de naranjita (Citrus mitis B.). El objetivo del presente trabajo fue estudiar el efecto de la temperatura de extrusión (TE; 89,8-140,2°C), contenido de humedad (CH; 21,10-32,89%) y contenido de bagazo deshidratado de naranjita (BDN; 1,12-11,88%) sobre propiedades de BTG, tales como, contenido de carotenoides, características físicas y sensoriales. Para el análisis de datos fue utilizada la metodología de superficie de respuesta. El mayor índice de expansión y la menor fuerza de penetración fueron presentados a TE altas y CH bajos, mientras que el mayor contenido de carotenoides y ΔE fueron presentados a contenidos de BDN altos. Asimismo, la mayor aceptabilidad sensorial fue presentada combinando TE y CH altos, y BDN bajos. Las condiciones óptimas de procesamiento fueron TE = 125°C, CH = 23% y BDN = 8,03%. Se obtuvieron BTG con aceptables propiedades físicas y sensoriales, además de importantes niveles de carotenoides.ARTICLE HISTORY

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Section: Introductionsupporting

confidence: 85%

Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

Ruiz-Armenta

Zazueta‐Morales

Aguilar‐Palazuelos

et al. 2017

CyTA - Journal of Food

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“…However, they still contain a lot of nutrients and can be promising sources for food supplementation (Larrea et al 2005;Wandee et al 2014). Several attempts to improve the nutritional profile of extruded starch by using food by-products have been reported (Onwulata et al 2001;Stojceska et al 2008).…”

Section: Introductionmentioning

confidence: 99%

“…Functional quality has been improved with moderate conditions (short duration, high moisture, low temperature), whereas a negative effect occurs at a high temperature (at least 200°C), low moisture (less than 15 %), or improper components in the mix (Singh et al 2007). The change of insoluble dietary fiber to soluble fiber after the extrusion of orange pulps was reported (Larrea et al 2005) as well as the increase of total phenolic compounds and total antioxidant capacity of the extrudate with cauliflower by-product (Stojceska et al 2008). The addition of high-fiber, high protein alternate ingredients to starch significantly affect the texture, expansion and overall acceptability of the extruded snack (Veronica et al 2006).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2015

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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.

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“…Although fruit processing residues have gained prominent attention (Djilas et al 2009), vegetable wastes have been a subject of current research, with regard to their potential as residual sources of bioactive substances (Domínguez-Perles et al 2010;Stojceska et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Stability and transformation of major flavonols in onion (Allium cepa) solid wastes

Khiari

Makris

2010

J Food Sci Technol

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Onion solid wastes were analysed using HPLC and LC / MS and the major polyphenols detected were quercetin, quercetin 4′-O-glucoside, accompanied by protocatechuic acid and a benzofuranone derivative. The latter two compounds have been demonstrated as some of the degradation products that might arise as a result of peroxidase-mediated decomposition of quercetin. These four substances, along with two principal enzymes implicated in flavonols breakdown, β-glycosidase and peroxidise, were monitored throughout an examination period of 48 h, in ground onion solid waste. The determinations showed that quercetin 4′-O-glucoside content increased by 13.3%, while quercetin, benzofuranone derivative and protocatechuic acid contents increased by 68.6, 37.5 and 58.4%, respectively. β-Glycosidase activity exhibited fluctuations and increased by 38.2%, whereas the POD showed a constant increasing trend, leading in 21.7% higher activity. On such a ground, a hypothesis was set up to explain transformations of flavonols.

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Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks

Cited by 236 publications

References 27 publications

Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

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

Stability and transformation of major flavonols in onion (Allium cepa) solid wastes

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