Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

Abstract

(2018) Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process, CyTA -Journal of Food, 16:1, 172-180, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 Extruded third-generation snack foods (TGS) can be produced adding materials rich in bioactive compounds, such as the bagasse of naranjita fruit (Citrus mitis B.). The aim of this work was to study the effect of extrusion temperature (ET; 89.8-140.2°C), moisture content (MC; 21.10-32.89%) and dehydrated naranjita bagasse (DNB) content (1.12-11.88%) on TGS properties, such as, carotenoids content, physical and sensory characteristics. For data analysis, response surface methodology was used. The highest expansion index and the lowest penetration force were presented at high ET and low MC, whereas the highest carotenoids content and ΔE were presented at high DNB. Also, the highest sensory acceptability was presented combining high ET and MC, and low DNB. The optimal processing conditions were ET = 125°C, MC = 23% and DNB = 8.03%. TGS with acceptable physical and sensory properties, in addition to important carotenoid levels, were obtained.Efecto de la extrusión sobre el contenido de carotenoides, propiedades físicas y sensoriales de alimentos botana adicionados con bagazo del fruto de naranjita: optimización del proceso RESUMEN Los alimentos botana de tercera generación (BTG) pueden ser producidos adicionando materiales ricos en compuestos bioactivos, tales como el bagazo del fruto de naranjita (Citrus mitis B.). El objetivo del presente trabajo fue estudiar el efecto de la temperatura de extrusión (TE; 89,8-140,2°C), contenido de humedad (CH; 21,10-32,89%) y contenido de bagazo deshidratado de naranjita (BDN; 1,12-11,88%) sobre propiedades de BTG, tales como, contenido de carotenoides, características físicas y sensoriales. Para el análisis de datos fue utilizada la metodología de superficie de respuesta. El mayor índice de expansión y la menor fuerza de penetración fueron presentados a TE altas y CH bajos, mientras que el mayor contenido de carotenoides y ΔE fueron presentados a contenidos de BDN altos. Asimismo, la mayor aceptabilidad sensorial fue presentada combinando TE y CH altos, y BDN bajos. Las condiciones óptimas de procesamiento fueron TE = 125°C, CH = 23% y BDN = 8,03%. Se obtuvieron BTG con aceptables propiedades físicas y sensoriales, además de importantes niveles de carotenoides.ARTICLE HISTORY

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

“…The obtained results showed that the dehydrated NB presented the highest values of crude fiber and ash content. These values are similar to those reported in previous studies of this fruit (Ruiz‐Armenta et al, ). Also, NB presented the lowest values of pH and highest values of TA.…”

“…The level of NB (8.02%) was obtained from optimal conditions reported in a previous work (Ruiz‐Armenta et al, ), while 6% of MP was the result of preliminary tests using CS:CF ratios of 1.5:1, for which the snacks showed improved sensory properties. All mixtures were processed, separately, according to optimal extrusion conditions (extrusion temperature = 125°C, moisture content = 23%, screw speed = 75 rpm, and compression ratio 1:1) reported by Ruiz‐Armenta et al (). In this process a single screw laboratory extruder with three heating zones and 20:1 barrel length‐to‐diameter ratio (Brabender 20DN, model 8‐235‐00, O‐HG Brabender, Duisburg, Germany) was used.…”

Nutritionally improved third generation snacks produced by supercritical CO2 extrusion I. Physical and sensory properties

“…The 3G sample with 9% of hemp had the lowest values for crispiness and the highest values for fracturability, but nevertheless, it was still graded as a tasty snack with acceptable properties. In other research, increasing the content of the added fruit component (rich in fiber, flavonoid compounds) decreased the sensory acceptability of the product (Choi, Phillips, & Resurreccion, ; Ruiz‐Armenta et al, ).…”

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

“…In Figure 3(b) is shown an increase in color b* values of breakfast cereals as DNP levels were increased, in all ET range. This behavior could be due to a high content of carotenoids (2.3 ± 0.49 mg/g db) in DNP (Ruiz-Armenta et al, 2018), which provides the yelloworange coloration to this pomace. Also, at high levels of ET and DNP, the BC presented high color b* values.…”

“…However, an important content of bioactive compounds remains in pomace (Delgado-Nieblas et al, 2017). In addition, the pomace possesses a citrus flavor and an attractive orange coloration that may result appropriate for the production of different extruded products, such as snacks foods (Ruiz-Armenta et al, 2018), and breakfast cereals with good sensory acceptability.…”