Development of functional extruded snacks by utilizing paste shrimp (<i>Acetes</i> spp.): process optimization and quality evaluation

Kumar, Raushan; Xavier, K.A. Martin; Lekshmi, Manjusha; Dhanabalan, Vignaesh; Thachil, Madonna T; Balange, Amjad Khansaheb; Venkateshwarlu, G.

doi:10.1002/jsfa.8731

Cited by 22 publications

(15 citation statements)

References 39 publications

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“…Crunchiness (N 0 ) presented significant ( p < 0.05) positive correlations with WSI; meanwhile, it was not positively correlated with a w . According to Lotfi Shirazi et al [ 48 ], the crunchiness of snacks is related to the thickness of the walls and with expansion, available water inside the product is necessary for its starch binding and thus to facilitate its gelatinization and expansion [ 49 ]. The significant ( p < 0.05) positive correlation between SEI and x w and a w can be observed.…”

Section: Resultsmentioning

confidence: 99%

Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates

Igual

Chiș

Socaci

et al. 2021

Foods

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Currently, extrudates are considered unhealthy products, being characterized as high in calories; rich in fat, sugar, and salt; and low in nutritional compounds. The aim of this study was to assess the influence of lucerne (Medicago sativa) on the physicochemical, nutritional, and functional characteristics of corn extrudates. In order to achieve these goals, water content, water activity, expansion index, bulk density, porosity, hygroscopicity, optical properties, antioxidant activity, individual phenolic acids, folates, individual flavonoids, and volatile compounds were analyzed. The results showed that the typical characteristics of corn extrudates such as expansion, crunchiness, and density were maintained with 10% lucerne addition, highlighting a strong negative Pearson correlation (p < 0.05) between all studied parameters and lucerne addition. On the other hand, the lucerne addition caused a linear increase of bioactive compounds, showing positive Pearson correlations between flavonoids, folates, and antioxidant activity. The volatile profile of corn extrudates improved with the addition of lucerne leading to volatile compounds such as limonene, β-mircene, and hexanal. Overall, considering the textural, nutritional, and functional characteristics of corn extrudates, we determined that a percentage addition on 10% lucerne could be successfully used in the manufacturing of corn extrudates.

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Section: Resultsmentioning

confidence: 99%

Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates

Igual

Chiș

Socaci

et al. 2021

Foods

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“…), which have a dominant effect on product quality. Due to such a huge number of independent (design and response) variables in extrusion, the use of response surface methodology (RSM) seems to be a logical approach for optimization of the process (Kumar et al, 2018). RSM solves multivariate equations and optimizes the process thus helping to find out the specific values of important variables that could produce optimum response.…”

Section: Introductionmentioning

confidence: 99%

Numerical optimization of process parameters of water chestnut flour incorporated corn‐based extrudates: Characterizing physicochemical, nutraceutical, and storage stability of the developed product

Jabeen

Naik

Jan

et al. 2021

J. Food Process. Preserv.

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The present research was undertaken to optimize process conditions for development of water chestnut incorporated corn-based extrudates. The independent extrusion variables-feed composition, feed moisture, screw speed and barrel temperature were studied to determine their influence on dependent variables-specific mechanical energy, expansion index, bulk density, water solubility index, water absorption index, hardness, and color. All system and product responses were significantly (p < .05) influenced by independent variables. The regression models fitted to experimental design showed high coefficient of determination (R 2 ≥ 0.99). The optimum conditions for development of extrudates obtained by numerical optimization were corn flour : water chestnut flour (60:40), feed moisture (14%), barrel temperature (170°C), and screw speed (300 rpm). Moisture, protein, and fat contents of extrudates developed using optimum conditions were significantly (p < .05) lower than corn and water chestnut. Storage studies revealed safe storage of extrudates packed in aluminum laminates up to 120 days under ambient conditions without compromising much of its qualities. Practical applicationsWater chestnut possesses excellent therapeutic potential owing to the presence of bioactive compounds including glycosides, phytosterols, flavonoids, and tannins, which may help in alleviating various diseases. Besides, water chestnut has low glycemic index; thus, the developed products prepared from it may be suitable for diabetics. Extruded products have better consumer acceptability in terms of shelf life and organoleptic characteristics. Therefore, the extruded products developed from nutritionally rich water chestnut would be a better alternative to already available extruded snacks in food industry. It can open up a new horizon in the field of extrusion products.

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“…The popularization of healthy lifestyles has led to an increase in the importance of nutritional value, as evidenced by the growing demand of food consumers for a higher content of protein and of dietary fiber [1]. BRDEM-2019 The researchers [2,3,5,8,11,13] note in the snacks on the market that they are high in fat and salt, high in calories, they are characterized by biological poverty and an unbalanced composition. Regular consumption of such products contributes to various deficiencies leading to the development of nutritional diseases.…”

Section: Introductionmentioning

confidence: 99%

“…In studies [10--13], which confirmed the prospects and relevance of this area, developed snacks, which included offals of processing hydrobionts and ones from brewing industries. In [10], technology for fish crackers from minced tilapia, corn flour and starch was obtained, in [11] --functional extruded snacks using shrimp powder, in [12] --extruded fish and corn snacks, in [13] --malt grains were added to the extruded snacks.…”

Section: Introductionmentioning

confidence: 99%

Development of an Extruded Potato Snack Using Recycled Materials

Аксенова

Куликова

2020

KLS

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The study is aimed at solving the problem of snacks deficiency corresponding to the concept of a balanced diet. Snacks were made using rational process parameters using fish powder obtained from the fillet waste of protein-rich salmon and malt grains rich in dietary fiber. The composition of the recipe mixture was optimized through calculation and a series of experiments. In investigate took as calculated variables the starch and fat content in the recipe mixture and the biological value; as response variables, organoleptic properties and expansion coefficient. The result was an extruded snack, consisting of 79% of crushed dried potatoes, of 8% of fish powder and of 12% of malt grains, which, in comparison with similar snacks, has a higher biological value of 83%, an increased protein content of 14.5% and a dietary fiber value of 8.4 %, a reduced fat content of 1% and a reduced energy value of 340 kcal. The analysis of the quality indicators of the snack confirmed that this product satisfies the requirements for snacks in terms of physicochemical, organoleptic, microbiological and safety indicators. The developed potato extruded snack is targeted at different population groups and is a healthier alternative to potato chips.

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Development of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality evaluation

Cited by 22 publications

References 39 publications

Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates

Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates

Numerical optimization of process parameters of water chestnut flour incorporated corn‐based extrudates: Characterizing physicochemical, nutraceutical, and storage stability of the developed product

Development of an Extruded Potato Snack Using Recycled Materials

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