Optimization and characterization of an extruded snack based on taro flour (Colocasia esculenta L.) enriched with mango pulp (Mangifera indica L.)

Abstract

The aim of this study was to optimize and characterize an extruded snack made with taro flour and mango pulp. A central experimental design composed of the following three variables was used: mango pulp proportion (MPP = 0-10 g/100 g) in taro flour, feed moisture content (FMC = 16-30 g/100 g) and extrusion temperature (zone 4 of extruder) (T = 80-150 °C) using a single-screw extruder with a compression screw ratio of 3:1. Increasing FMC values decreased the torque, pressure, specific mechanical energy (SME), expansion index (EI), water solubility index and pH values and increased the residence time, bulk density (BD), hardness and total colour difference. Increasing T values led to a decrease in the torque, pressure, BD and hardness values, while increasing MPP values only caused a significant increase in the hardness values and β-carotene content and a decrease in the pressure value. The optimal extrusion conditions were T = 135.81 °C, FMC = 18.84 g/100 g and MPP = 7.97 g/100 g, with a desirability value of 0.772, to obtain a snack with EI = 1.52, BD = 0.66 g/cm, hardness = 24.48 N, β-carotene content = 99.1 μg/g and SME = 428.54 J/g. The mango pulp is an available and economical source of β-carotene for the enrichment of extruded expanded taro snacks.

Optimization of an extrusion process for the development of a fiber‐rich, ready‐to‐eat snack from pineapple by‐products and sweet whey protein based on corn starch

“…This effect occurs because high temperatures are associated with a decrease in the viscosity of the melt within the extruder, which in turn reduces the input of energy to the extruder because it is directly related to the internal friction of the material during extrusion, showing an inverse relationship with the increase in temperature, which has also been observed in other studies (Pensamiento‐Niño et al, 2018).…”

“…The SME (J/g) was calculated according to Equation 1 (Pensamiento‐Niño et al, 2018). where SME is the specific mechanical energy consumption (J/g), Ω is the net torque exerted on the extruder (N m), ω is the angular speed of the screw (radians/s), and M feed is the total flow (g/min).…”

“…Corn starch provides all the features necessary for the production of highly acceptable extruded snacks (Cuj‐Laines et al, 2018). Snacks with increased nutritional content can be developed by the incorporation of legumes, vegetables, and fruits in the formulation (Pensamiento‐Niño et al, 2018). In this sense, currently, the use and recovery of waste and food waste are fundamental to minimize the problems of global warming (Leonard, Zhang, Ying, & Fang, 2020).…”

“…Agroindustry processes generate waste that causes various environmental problems, and this waste can be treated to separate different fractions of dietary fiber that be added to food products, such as with the waste of the pineapple: the shell, crown, and heart. This waste represents 45% of the weight of each pineapple (Selani et al, 2014), and problems with this waste could be solved through its transformation into a new product that could be highly consumed, as is the case of ready‐to‐eat snacks, since the consumption of these foods has increased worldwide, representing an important part of diets because they significantly influence the nutrition of individuals (Pensamiento‐Niño et al, 2018).…”

In Vitro Gastrointestinal Digestion and Colonic Fermentation of High Dietary Fiber and Antioxidant-Rich Mango (Mangifera indica L.) “Ataulfo”-Based Fruit Bars

“…The authors reported a total carotenoid content of 29.57 and 67.82 g/kg DW for paste and peel, respectively [39]. Recently, a β-carotene content of 99.10 micrograms/gram was reported in an extruded snack based on taro flour ( Colocasia esculenta L.) enriched with 7.97 g/100 g mango pulp var Manila [40].…”