Chemical Characteristics and Physical Properties of Functional Snacks Enriched with Powdered Tomato

Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition

“…The low level of fat in the supplemented snacks (r = 0.987) may arise from the formation of starch-fat or protein-fat complexes during the extrusion-cooking process due to a significant increase in the protein content (r = 0.997), which was described previously (Bouasla et al, 2016;De Pilli et al, 2012). In every aspect the tested snacks are much healthier than fried snacks or chips that contain at least 16-30% fat in the final product (Oniszczuk et al, 2017b;Wójtowicz et al, 2017Wójtowicz et al, , 2018.…”

“…The fibrous fractions derived from the additive can also lead to the destruction of cellular structures, which consequently prevents the formation of air bubbles inside the structure of the extrudates. This phenomenon may be attributed to the interactions between the decreasing amount of starch in the mixture and the increasing amount of fibre, protein or fat from plant additives (Day and Swanson, 2013;De Pilli et al, 2012;Lucas et al, 2018;Mir et al, 2019;Wójtowicz et al, 2017Wójtowicz et al, , 2018. Figure 2 shows the surface response of the effect of the additive level and extrusion screw speed on the water absorption index of the tested snacks.…”

“…The ratio of the snack diameter to the diameter of the forming die was expressed as the mean value of the radial expansion ratio (ER) from 10 replications . The Bulk density (BD) of the snacks was measured in triplicate as the weight of the specific volume of the extrudates (Wójtowicz et al, 2018). An empty plastic container with a volume of 1 l was filled with the tested snacks and the mass of the snacks was evaluated.…”

“…The limited destruction of the nutritional components and biologically active compounds (e.g. antioxidants) coupled with the improvement in starch and protein digestibility are just a few advantages of this process (Oniszczuk et al, , 2019Wójtowicz et al, 2018). These advantages make the extrusion-cooking technique a preferred processing method in the manufacture of many food and feed products, e.g.…”

Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties

“…1,[9][10][11][12] A large number of studies on snacks, noodles and crisps prepared by the extrusion method have reported the fortication formulae, technological parameters, and nutritional and functional properties of these foods. [13][14][15][16][17][18][19][20] Importantly, extrusion processing can increase the soluble dietary ber (SDF) content in many different sources, which is important due to its implications for improving health and biological functions. 10,[21][22][23] The functionality and digestibility of extruded cereal grain our can be effectively regulated by macromolecular degradation during extrusion.…”