Effect of Extrusion on the Nutritional, Antioxidant and Microstructural Characteristics of Nutritionally Enriched Snacks

Wani, Sajad Ahmad; Kumar, Pradyuman

doi:10.1111/jfpp.12593

Cited by 51 publications

(36 citation statements)

References 25 publications

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“…Several authors (Brennan et al, ; Zielinski, Kozlowska, & Lewczuk, ) have reported that thermal processes such as extrusion and microwave heating may have a positive or negative influence on the content of bioactive compounds during processing. The observed decreases may be due to the decarboxylation of phenolic acids as a result of high temperatures during extrusion, since these compounds are heat labile (Wani & Kumar, ). Moreover, the increase in the content of bound PC in the EP may be due to the release of PC bounded to the cell wall.…”

Section: Resultsmentioning

confidence: 99%

Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods

Ruiz-Armenta

Zazueta‐Morales

Delgado-Nieblas

et al. 2019

J Food Process Preserv

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The aim of this study was to evaluate the physicochemical, phytochemical, and antioxidant changes in different stages (unprocessed mixture [UM], extruded pellet [EP], and expanded product [EXP]) during the production of indirectly expanded snacks by microwave. Four mixtures (from corn starch/whole yellow corn flour), adding naranjita bagasse (NB) and/or skimmed milk powder, were used. Ash content, water absorption index (WAI), water solubility index (WSI), soluble dietary fiber (SDF), free phenolic compounds (FP), bound phenolic compounds (BP), and antioxidant activity (AOA) were higher in EP than in UM, whereas lipids, crude fiber, total carotenoids (TC), and total and insoluble dietary fiber (TDF and IDF) were lower. Also, WAI, WSI, color b*, FP, SDF, and AOA from FP were higher in EXP than in EP, while BP, TC, TDF, IDF, and AOA from BP were lower. The snacks with added NB presented acceptable sensory characteristics. Snacks with appropriate nutritional/nutraceutical properties from raw materials rich in bioactive compounds can be produced. Practical applications Based on the high demand of consumers for purchasing healthier products, the food industry has shown great interest in improving the nutritional properties of some products that are rich in calories, but very poor in nutrients. The incorporation of raw materials rich into bioactive compounds, such as cereals and by‐products of the citrus industry, as well as the addition of milk powder for the fortification of snack foods has been highly recommended. Several studies have shown increased nutritional properties and potential health benefits on humans by the addition of these materials. Furthermore, there is little information on the physicochemical, phytochemical, and antioxidant changes that are generated during the processing of indirectly expanded snack foods.

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Section: Resultsmentioning

confidence: 99%

Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods

Ruiz-Armenta

Zazueta‐Morales

Delgado-Nieblas

et al. 2019

J Food Process Preserv

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“…Color is an important property for extruded products being a quality factor directly related to the acceptability in different foods (Wani & Kumar, 2016). According to the CIELab scale, high positive values of b* indicate an increase in yellow coloration of the products (Kashaninejad, Razavi, Mazaheri Tehrani, & Kashaninejad, 2017).…”

Section: Color Parameters B* and L*mentioning

confidence: 99%

Effect of extrusion on physicochemical, nutritional and antioxidant properties of breakfast cereals produced from bran and dehydrated naranjita pomace

Delgado-Nieblas

Ruiz-Beltrán

Sánchez-Lizárraga

et al. 2019

CyTA - Journal of Food

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Extrusion technology is widely used for the production of breakfast cereals (BC). In order to improve their nutritional/nutraceutical quality, the addition of citrus fruit pomace rich in bioactive compounds has been suggested. The objective of this work was to study the effect of extrusion temperature (ET, 88.79-131.21°C) and dehydrated naranjita pomace content (DNP, 0.64-13.36%) on physicochemical, nutritional and antioxidant properties of BC. For statistical analysis, the response surface methodology was used. When ET was elevated, the bulk density, breaking stress, color b* and soluble dietary fiber increased, whereas when DNP was higher, the water solubility index, color b*, soluble dietary fiber, total phenolic compounds, and antioxidant activity increased. The extrusion process decreased the β-glucans content compared to a non-extruded control. These findings indicated that it is possible to produce BC with acceptable physicochemical, nutritional and antioxidant characteristics by adding DNP, whose consumption presents potential benefits in human health. Efecto de la extrusión sobre propiedades fisicoquímicas, nutricionales y antioxidantes de cereales para desayuno producidos a partir de salvado y subproductos de naranjita deshidratados RESUMEN La tecnología de extrusión es utilizada ampliamente para la producción de cereales para desayuno (CPD). Con el fin de mejorar su calidad nutricional/nutracéutica, se ha sugerido la adición de subproductos de frutos cítricos ricos en compuestos bioactivos. El objetivo de este trabajo fue estudiar el efecto de la temperatura de extrusión (TE, 88.79-131.21°C) y del contenido de subproductos de naranjita deshidratados (SND, 0.64-13.36%) sobre las propiedades fisicoquímicas, nutricionales y antioxidantes de CPD. Para el análisis estadístico, se utilizó la metodología de superficie de respuesta. Cuando se incrementó TE, aumentaron la densidad aparente, resistencia a la ruptura, color b* y fibra dietaria soluble, mientras que cuando se incrementó DNP, aumentaron el índice de solubilidad en agua, color b*, fibra dietaria soluble, compuestos fenólicos totales y actividad antioxidante. El proceso de extrusión disminuyó el contenido de β-glucanos en comparación con un control no extrudido. Estos hallazgos indican que es posible producir CPD con aceptables características fisicoquímicas, nutricionales y antioxidantes mediante la adición de SND, cuyo consumo tiene beneficios potenciales en la salud humana.

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“…Increasing the extrusion temperature could have detrimental effect on the phenolic content. Studies on extrusion of beans (Korus et al., 2007) and oats (Wani and Kumar, 2016) have shown reduction in phenolic content with rise in extrusion temperature. However, extrusion temperature in this study exhibited an opposite effect on TPC.…”

Section: Resultsmentioning

confidence: 99%

Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions

Singha

Muthukumarappan

2018

Food sci. technol. int.

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Response surface methodology was used to investigate the single screw extrusion of apple pomace-defatted soy flour-corn grits blends and the product properties. Five different blends at a level of 0-20% w/w apple pomace were extrusion cooked with varied barrel and die temperature (100-140℃), screw speed (100-200 rpm), and feed moisture content (14-20% wet basis). Increasing apple pomace content in the blends significantly ( P < 0.05) increased the bulk density, the total phenolic content, and the antioxidant activity of the extrudates. The expansion ratio increased with pomace inclusion level of 5% but decreased significantly ( P < 0.05) at higher levels of pomace inclusion (10-20%). Moisture content had quadratic influence on water absorption and solubility indices. Optimal extrusion cooking conditions most likely to produce apple pomace-enriched extruded snack products were at 140℃ barrel and die temperature, 20% feed moisture content, and 200 rpm screw speed. The results indicated active interaction between apple pomace and starch during expansion process.

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Effect of Extrusion on the Nutritional, Antioxidant and Microstructural Characteristics of Nutritionally Enriched Snacks

Cited by 51 publications

References 25 publications

Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods

Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods

Effect of extrusion on physicochemical, nutritional and antioxidant properties of breakfast cereals produced from bran and dehydrated naranjita pomace

Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions

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