Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products

Abstract

Rich sources of protein and dietary fiber from food processing by-products, defatted soybean meal, germinated brown rice meal, and mango peel fiber, were added to corn grit at 20 % (w/w) to produce fortified extruded snacks. Increase of total dietary fiber from 4.82 % (wb) to 5.92-17.80 % (wb) and protein from 5.03 % (wb) to 5.46-13.34 % were observed. The product indicated high expansion and good acceptance tested by sensory panels. There were 22.33-33.53 and 5.30-11.53 fold increase in the phenolics and antioxidant activity in the enriched snack products. The effects of feed moisture content, screw speed, and barrel temperature on expansion and nutritional properties of the extruded products were investigated by using response surface methodology. Regression equations describing the effect of each variable on the product responses were obtained. The snacks extruded with feed moisture 13-15 % (wb) and extrusion temperature at 160-180°C indicated the products with high preference in terms of expansion ratio between insoluble dietary fiber and soluble dietary fiber balance. The results showed that the by-products could be successfully used for nutritional supplemented expanded snacks.

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

“…Méndez‐García et al () studied the effect of the extrusion process on the lemon residues fiber content, finding that after processing, the content of IDF decreased, and the SDF content increased. In the present study, the highest values of TDF in the EXP (about 7.56 ± 0.44%) were presented in the mixtures with addition of NB (SCN and SCNP) and are similar to those reported by Korkerd, Wanlapa, Puttanlek, Uttapap, and Rungsardthong (). These authors reported values of TDF from 8.73% to 10.04%, when making healthy extruded corn snacks incorporating different mixtures of defatted soybean meal, germinated brown rice meal, and mango peel fiber.…”

Fiber‐Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates

“…These coarse fiber particles can interrupt the starch matrix and disrupt the bubble wall film, causing failure and collapse of gas cells before expansion (Ganjyal & Hanna, ; Guy, ; Kaisangsri et al., ; Wang et al., ). These factors would lead to higher extrudate density and poorer texture with high hardness and low crispiness (Brennan, Monro, & Brennan, ; Chassagne‐berces et al., ; Ding, Ainsworth, Tucker, & Marson, ; Jin, Hsieh, & Huff, ; Korkerd, Wanlapa, Puttanlek, & Uttapap, ) and snack products that are likely to have poor acceptance by consumers (Delcour & Poutanen, ; Lue, Hsieh, & Huff, ). Despite the above challenges, the versatility of extrusion processing can be taken advantage of to reduce the impact of adding insoluble fiber by manipulating the process parameters and product formulations to improve textural quality (Moscicki, ).…”

“…There are many studies reported on the incorporation of fiber‐rich food processing byproducts, such as fruit and vegetable pomace and similar items, into extruded foods (Kaisangsri et al., ; Karthika Devi, Kuriakose, Krishnan, Choudhary, & Rawson, ; Korkerd et al., ; Sharma, Gupta, Nagi, & Kumar, ; Wang et al., ; White, Howard, & Prior, ; Yagci & Gogus, ). Kaisangsri et al.…”

Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles

“…Extrusion cooking is a high‐temperature, short‐time process in which food materials are cooked in a tube by a combination of moisture, pressure, temperature, and mechanical shear, resulting in molecular transformation, gelatinization, protein denaturation, and disruption of bonds leading to products with new shapes and textures (Castells, Marin, Sanchis, & Ramos, 2005; Gui, Gil, & Ryu, 2012; Sobowale, Ayodeji, & Adebiyi, 2017). Extrusion further leads to the reduction in anti‐nutritional factors, increase in product microbiological safety, and much better consumer acceptability (Korkerd, Wanlapa, Puttanlek, Uttapap, & Rungsardthong, 2016; Sumathy, Ushakumari, & Malleshi, 2007). This versatile processing technique has been applied to the development of various inexpensive food products such as instant beverages, snacks, pasta, baby foods, noodles, and remains potentially promising for the processing of cocoyam.…”