Optimization of physicochemical and functional properties of corn-based snacks containing date kernel flour

Abstract

In this research, the effect of the date kernel flour (0%–20%), the extruder temperature (120–160°C), and the screw speed (120–220 rpm) as an independent variable on the physical characteristics (density, porosity, expansion index, color, texture properties) and the functional properties (water absorption index [WAI], water solubility index [WSI], moisture content, crude fiber, oil absorption index) of an expanded corn snack was evaluated. Increasing the date kernel flour from 0% to 20% reduced the moisture content, WAI, expansion index, and porosity and increased the WSI, oil absorption capacity, crude fiber, bulk density, and hardness of the samples. Increasing the screw speed increased the WSI, crude fiber, and reduced the hardness, WAI, and the expansion index. Increasing extruder temperature caused WSI, hardness. The incorporation of date kernel flour improves the nutritional composition of an extruded snack, especially crude fiber. Practical applications The extruded snacks with high amounts of calorie and fat and low amounts of protein and fiber are considered as unhealthy and harmful to the consumers. Today, the use of fibers in producing food has been taken into consideration because of their useful physiological and metabolic influences on the health of human beings. In this research, for first time, we aimed to optimize the percentage of date kernel powder to improve and increase the physicochemical properties of extruded snacks. According to our results, the incorporation of date kernel flour improves the nutritional composition of extruded snacks, especially crude fiber.

Stimulation of ACE inhibitory and improving α‐amylase and α‐glucosidase and antioxidant activities of semi‐prepared and dry soup by incorporating with date kernel powder

“…In line with our results, the higher fiber content of foods enriched with date kernel powder has been reported (Almana & Mahmoud, 1994;Asghari-pour et al, 2018;Ghasemi et al, 2020;Platat et al, 2015;Vinita, 2016).…”

“…Substantial amount of phenolic compounds, mainly flavan-3-ols as well as flavonoids, in the bread having DKP has been reported (Platat et al, 2015). The intensification of AA caused by the increase in TPC of food products enriched with DKP has been reported before (Amany et al, 2011;Asghari-pour et al, 2018;Ghasemi et al, 2020;Platat et al, 2015). intensifies, which could be attributed to the higher polyphenolic compounds and dietary fiber.…”

“…Ghasemi et al (2020) and Platat et al (2015) expressed no significant change in moisture content of sponge cake and pita bread after elevating the percentage of DKP. However, Asghari-pour et al (2018) and Vinita (2016) stated the reduced moisture content of puff and biscuit samples, respectively, after the addition of DKP. Also, Shokrollahi…”

“…Considering the available literature, most of the studies are devoted to the effect of DKP on bread quality and bakery products and except in one case (Ambigaipalan & Shahidi, 2015), functional properties of prepared food products have not been discussed (Almana & Mahmoud, 1994; Bouaziz et al, 2010, 2020; Ghasemi et al, 2020; Najjar et al, 2022; Platat et al, 2014, 2015; Vinita, 2016). Of course, some researchers evaluated physicochemical and organoleptic properties of non‐bakery products rich in DKP or date kernel fiber (Amany et al, 2011; Asghari‐pour et al, 2018; Bouaziz, 2020; El Sheikh et al, 2014; Fikry et al, 2019; Wedad & El‐Khol, 2018). It should be noted that none of these studies have mentioned the adverse toxicological effects of date kernel powder; however, El Sheikh et al (2014) have confirmed in vitro cytotoxic activity of roasted date kernels.…”

Optimization of Physicochemical Characteristics of Corn-Based Extruded Snacks Containing Pomegranate Seed Powders

“…Water solubility index = Weight of the dried supernatant liquid weight of the primary dried sample in 100 (g) Oil absorption index (OAI): Briefly, 0.5 g of the powdered sample was mixed with 6 ml of sunflower oil in a centrifuge tube (model Z206A, Germany) for 60 s. After 30 minutes, tube was centrifuged at 3000 g for 25 min and the separated oil was egressed (14). Textural attributes of the extruded samples: Penetration test using 6-mm probe, 1 mm s −1 test speed and 5 g trigger force was used to investigate hardness of the extruded samples by a texture analyzer (TA-XT-PLUS, Micro stable system, UK) (15,16). Expansion index: Randomly from each treatment, ten extruded products were chosen and three points of them were assessed using calipers and the mean values were recorded (17).…”