Formula optimization and storage stability of extruded puffed corn-shrimp snacks

Shaviklo, Amir Reza; Azaribeh, M; Moradi, Yazdan; Zangeneh, Parisa

doi:10.1016/j.lwt.2015.03.093

Cited by 28 publications

(26 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Various studies have been done on the incorporation of either fish mince or fish powder into starch‐based materials by extrusion to produce nutrient‐rich products that are acceptable to consumers . A shrimp‐based extruded product was developed and evaluated by Shaviklo et al by incorporating 3% Kiddi shrimp powder with corn grits . Acetes species, a small non‐penaeid shrimp abundant in Indian waters throughout the year, is a good source of protein, having 114.5–146.8 g kg −1 protein in its fresh form .…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2017

View full text Add to dashboard Cite

show abstract

Section: Introductionmentioning

confidence: 99%

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

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Various efforts have been made to produce snacks with higher nutritional and lower adverse effects by incorporating different additional sources such as soy protein isolate (Veronica, Olusola, & Adebowale, 2006), soy flour (Nwabueze, 2007), shrimp powder (Shaviklo, Azaribeh, Moradi, & Zangeneh, 2015), tomato powder (Huang, Peng, Lu, Lui, & Lin, 2006), soy flour and oat bran (Lobato, Anibal, Lazaretti, & Grossmann, 2011), different flour and powder (Alam, Pathania, & Sharma, 2016;Pęksa et al, 2016;Rodríguez-Miranda et al, 2011;Wang, Zhang, & Mujumdar, 2012), yam flour (Alves & Grossmann, 2002), and vitamins (Athar et al, 2006). Sesame seed (Sesamum indicum L.) has gained considerable attention in human nutrition in the production of functional foods (Abou-Gharbia, Shehata, & Shahidi, 2000).…”

mentioning

confidence: 99%

Quality properties of puffed corn snacks incorporated with sesame seed powder

Hashempour‐Baltork

Torbati

Azadmard‐Damirchi

et al. 2017

Food Science & Nutrition

View full text Add to dashboard Cite

Puffed corn snacks are tasty and affordable cereal‐based food products which have a relatively poor nutritional quality. Sesame seed is a rich source of essential amino and fatty acids, phenolic compounds, tocopherols, and antioxidants. In this study, puffed corn snacks were produced by incorporating sesame powder at 0% (control sample), 5%, 10%, and 15% levels in its formulation and stored at room temperature (24°C) for 60 days. Fatty acid composition, tocopherol, sesamin and sesamolin, phenolic compounds, peroxide value (PV), acidity (AV), and sensory evaluation of the samples were determined. The results indicate that oleic acid content increased and palmitic acid decreased significantly (p < .05) in all the samples at 10% and 15% inclusion levels. The content of phenolic compounds, γ‐tocopherols, sesamin, and sesamolin had significant increases in all the formulated samples. PV results indicated that the formulated samples had a higher stability when the ratio of sesame powder was increased, while the AV values showed a significant increase during storage. Incorporation of 10% sesame powder in the snack formulation had a positive effect on the stability, sensory, and nutritional quality of the product. This approach can be used to modify nutritional quality of this food product and introduce to food market as a relatively healthy snack.

show abstract

“…Conversely, the fortification of cereal‐based snacks with fishery‐derived ingredients has been recently studied. Applying fish flesh/fish protein and shrimp powder during extrusion of corn grits and seasoning corn snacks with fish protein/fish oil have been reported (Shaviklo, Azaribeh, Moradi, & Zangeneh, ), but there is no published research on properties of corn snacks seasoned with brown seaweed components especially crude polysaccharides extracted from them. The water extracts of seaweeds as crude polysaccharides due to their antioxidant properties can be a health agent in foods that children enjoy it.…”

Section: Introductionmentioning

confidence: 99%

Evolution of Sirophysalis trinodis and Polycladia myrica water extract properties on corn snacks treated with them during 3 months of storage at ambient temperature

Etemadian

Shábanpour

Ramzanpour

et al. 2018

J Food Process Preserv

Self Cite

View full text Add to dashboard Cite

In this study, two types of brown algae powders S. trinodis and P. myrica were evaluated and then 2% and 4% water extracts and 2% concentrates derived from them were added separately to a commercial seasoning blend of extruded corn snacks. They were packed in polyethylene bags for 3 months at ambient temperature. The chemical analyses of seaweed powders and evaluation of their functional and sensory characteristics of extracts and concentrates in extruded corn snacks were done each month. Antioxidant results on extruded corn snacks showed that the use of higher percentages of water extracts extracted from P. myrica brown seaweed could play a better role in increasing the functional properties of snacks. So combining them to enrich foods products is very important. It is hoped that this study will be a starting point for using these valuable resources to achieve larger goals in the future. Practical applications Malnutrition resulting from snacks is an alarm to increase their quality. Crude polysaccharides due to functional compounds have potential application. Therefore, enrichment of snacks with seafood especially seaweed extracts is a great initiative to raise nutritional value and functional properties. And because of the intense in interest of children to snacks, enriching is very necessary. Overall, the result of practical applications was the use of these crude polysaccharides with their functional properties in food industries. Also, this study can be the beginning of a path for using these valuable resources in foods such as snack products.

show abstract

Formula optimization and storage stability of extruded puffed corn-shrimp snacks

Cited by 28 publications

References 20 publications

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

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

Quality properties of puffed corn snacks incorporated with sesame seed powder

Evolution of Sirophysalis trinodis and Polycladia myrica water extract properties on corn snacks treated with them during 3 months of storage at ambient temperature

Contact Info

Product

Resources

About