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

Abstract

Background and Objectives:The extruded snacks with high content of calorie and fat and low content of protein, fiber is considered as a deleterious and harmful foodstuff for most of the consumers. Today, various techniques have been proposed to improve the quality of snacks. The use of fruits processing by-products to extruded snacks is one of the most important technologies that is proposed. In this research, pomegranate seed powder was used to improve quality attributes of extruded snacks. Materials and Methods:In this research, the effect of pomegranate seed powder (0-20 %), extruder temperature (120-160°C) and screw rotation speed (120-180 rpm) as an independent variable on physical characteristics (sensory evaluation, expansion index, texture propeties,) and functional characteristics (water solubility index, moisture content, total fiber content, oil absortion index, fattyy acids profile) of an expanded corn snack was measured.Results: Amongst the experimental situations applied in this research, the optimum value of factors is the subsequent addition of fiber complementary 11.6 %, the temperature of the extruder 160 °C , the screw speed of 125 (rpm), the moisture content 3.63%, the fiber content 11.88%, WSI 5.64, hardness of 1.42 (N), expansion ratio of 0.45 and OAI 2.56. The results showed the hardness, total fiber, and overall acceptance of samples were increased by increasing the amount of pomegranate seed powder from 0.63 ± 0.1 to 2.93 ± 0.2 (N), 1.28 ± 0.14 to 27.9 ± 0.84 (%) and 3.9 ± 0.16 to 4.9 ± 0.11, respectively. Conclusions:According to the results of this study, the incorporation of pomegranate seed powder improves the functional characteristics of extruded snack.

Multiresponse optimization of the extrusion process for ready‐to‐eat snacks from pineapple byproducts and maize flour

“…The water solubility index for the products obtained from PBP-MF is positively modified (p < 0.01) by the effect of the concentration of PBP, barrel temperature, and feed moisture content, as well as by the interaction of barrel temperature−PBP and feed moisture content−PBP (Figure 2g-l). The extrusion process modifies the molecular structure of polymers, causing a reduction in their molecular size, which increases the water solubility index (Kakaei et al, 2019;Zhong et al 2019;Téllez-Morales et al, 2022). An increase in barrel temperature in the presence of excess water causes greater starch degradation, increasing the number of soluble particles (Seth et al 2015).…”

Utilization of pomegranate and guava seeds in the manufacture of corn chips (Doritos) enriched with soybeans

“…Today, various techniques have been proposed to improve the quality of snacks. The use of waste ' s fruit processing products in extruded snacks is one of the most important techniques proposed (Kakaei et al, 2019). The addition of waste ' s fruit processing products to extruded snacks improves nutritional values due to the high content of dietary fiber, biologically active compounds and minerals for these by-products (Yagcl and Gogus, 2008).…”