Development of Direct Expanded High Protein Snack Products Fortified With Sacha Inchi Seed Meal

Abstract

Direct expanded or ready-to-eat (RTE) snacks fortified with Sacha inchi (Plukenetia volubilis L.) seed meal, a by-product of oil extraction process, were developed using a co-rotating twin-screw extruder. The composite blends of various amounts of Sacha inchi seed meal (20-60%), rice flour (40-80%) were prepared for extrusion cooking at 10-15% in-barrel moisture, 10.88-15.14 kg/h of feeder speed and 400 rpm of screw speed. The final products were characterized in terms of physical properties (color, texture, density, expansion ratio, water absorption index (WAI), water soluble index (WSI), proximate compositions, sensory, in-vitro digestibility and antioxidant activities, respectively. The results indicate that level of Sacha inchi seed meal significantly affected the physical characteristics by increasing hardness and density of the snack products. Expansion ratio and WAI of the snack products were decreased by increasing the level of Sacha inchi seed meal. The sensory evaluation result shows that all snack formulations were generally accepted by consumers. The snack fortified with 40% Sacha inchi seed meal was the most acceptable product based on the overall characteristics. It contained highest protein content (24.94±0.07%) with approximately 1.79±0.16% fiber, 2.09±0.00% fat, 3.42±0.02% ash, 5.61±0.14% moisture, and 62.27±0.11% carbohydrate, respectively. Total digestibility of the snack was 41.11% in which 12.36% and 28.75% were digested in stomach and small intestine, respectively. The total phenolic content (TPC) was 205.46±11.66 mg GAE/g dry weight snack and the Trolox equivalent antioxidant capacity (TEAC) was 135.40±1.10 µmol TE/g dry weight snack. The extruded product developed from Sacha inchi seed meal is protein-rich and suitable for health-conscious consumers.

Development of Extruded Snacks with Protein Hydrolysed from Jumbo Squid (Dosidicus gigas) by-Product and Cañihua (Chenopodium pallidicaule Aellen)

“…The extruded snacks presented a light beige color with no residual smell of squid, similar results were reported by Roldan et al [4,5]. In the sensory evaluation, consumers acceptability was considered above 5 (neither like nor dislike) in a hedonic scale from 1 to 9 [11]. Thus, an acceptability of 74% was obtained across all the samples, the characteristics of appearance, flavor, texture, and overall acceptability of the extruded snacks had an average value of 5.64, 4.98, 5.89, and 5.26, respectively.…”

“…The WAI of extruded snacks were significantly higher (6.11 ± 0.15 g/g to 6.40 ± 0.15 g/g) than those reported by Roldan et al [4]. The increase of protein content may have caused the reduction in the capacity of starch to bind with water [11]. The physical characteristics of extruded snacks showed slight difference compared to control sample without PH from JSBP.…”

“…The proximate composition is presented in Table 3. By increasing the percentages of PH from JSBP, the protein content increased, being 15.39 ± 0.12% the highest in the ES4 sample compared to the control sample (8.35 ± 0.25%), as well as in comparison with other snacks, for example fish meal and corn grits (6.82% to 11.85%); fish powder, corn grits and rice grits (8.9% to 12.0%) [11]; and 13.34% for snacks enriched with jumbo squid mantle protein [5]. The lipid content (1.10 ± 0.07% to 1.18 ± 0.04%) and the ash content (1.40 ± 0.01% to 1.66 ± 0.04%) were higher than the control sample, meanwhile carbohydrates (80.35% to 77.57%) were lower.…”

“…According to Table 4, the extruded snacks presented high in vitro digestibility (72.58 ± 0.51% to 74.4 ± 0.51%) increased according to the amount of PH from JSBP. Extrusion has been reported to improve protein digestibility due to the protein denaturation and inactivation of antinutritional factors [7,11].…”

Antioxidant potential of extruded snacks enriched with hyper-protein quinoa flour and vegetable extracts

“…Shevkani et al (2019) reported that the total phenolic content increased significantly when adding 4% spinach to extruded corn snacks. Jiapong & Ruttarattanamongkol (2021) reported that snacks containing 40% Sacha inchi seed flour (rich in protein) and 60% rice flour, showed a higher amount of total phenolic compounds than that of rice flour snacks reported by Gat & Ananthanarayan (2015).…”