Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded Snacks

Abstract

The following research focuses on the possibility of applying fresh plant material as a carrot pulp to supplement newly developed extruded products in the form of pellets and microwave-expanded snacks. Fresh carrot pulp, as a valuable vegetable ingredient, was used in the amount of 2.5 g/100 g to 30.0 g/100 g in a potato-based recipe. The snack pellets were processed via extrusion-cooking, using a single-screw extruder with a plasticizing unit L/D = 18, and the use of variable screw speeds. The produced pellets underwent microwave expansion to limit the fat content, so as to produce ready-to-eat (RTE) snacks. The pellets and snacks were tested for nutritional value, as well as for selected quality features: physical properties, structure, pasting characteristics, and texture profile, and PCA analysis and a correlation matrix were performed on the obtained results. Microwave expansion of pellets increased the total phenolic content, the antioxidant activity, water absorption index and lightness of snacks, but decreased the bulk density and setback values of the expanded products when compared to pellets. Generally, we found that it was possible to use up to 30.0 g/100 g of fresh carrot pulp with a positive effect on nutritional value, and without negative effects on the physical properties of extruded products. Both the extrusion-cooking and microwave expansion can minimize the negative impact on plant materials, due to the short processing time.

Development of third generation protein rich snacks from lentil and egg powder through microwave assisted extrusion cooking

“…Pellets recorded significantly ( p < 0.011) lower density of 69.75 kg/m 3 and higher SEI of 0.659 at 150 s of MH as compared to density of 73.33 kg/m 3 and SEI of 0.637 obtained in case of pellets subjected to merely extrusion. Extrusion cooking leads to starch gelatinization, which results in expansion of extruded pellets during MH (Lisiecka et al , 2021). MH caused rapid evaporation of water, which led to builds up of pressure inside pellet and ultimately volumetric expansion.…”

“…LF–EP blends were thus explored for the first time for development of protein-rich extruded pellets and seems an ideal approach to develop biologically improved proteinaceous extruded snacks. High protein content restricts the expansion and increases the density which reduces the overall acceptability of such snacks (Lisiecka et al , 2021). Extruded pellets are semi-finished products formed from various edible sources but are nonexpanded.…”

“…Extrusion cooking of protein-rich material shows lower degree of expansion due to compactness in structure, which can be improved by microwave heating (MH) or conventional baking. MH has become an innovative alternative to improve puffing of third-generation snacks (Lisiecka et al , 2021). In addition to this, MH offers the advantage of rapid volumetric heating and low energy costs in an attempt to puff protein-rich snacks with better textural quality.…”

A Machine Learning Method for Classification and Identification of Potato Cultivars Based on the Reaction of MOS Type Sensor-Array

“…This method is an unsupervised technique used to explore and reduce the dimensions of a dataset. The analysis involves determining the variable components, which is a linear combination of many features studied [ 30 ]. A set of correlated variables becomes a new set of orthogonal variables called principal components (PCs).…”

Physical, Mechanical, and Morphological Performances of Arrowroot (Maranta arundinacea) Fiber Reinforced Arrowroot Starch Biopolymer Composites

“…It produces thin-film products of excellent quality with improved optical and physical properties [9,10]. In contrast, the blown film is a type of extrusion method that is extensively employed to fabricate packaging film in the food or medical industry on a large scale [11,12]. The blown film has a few disadvantages, such as the thickness of a film being difficult to manage precisely, the highly complex approach, and several variables that can go wrong [13].…”