Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings

Alam, Mohammed Shafiq; Pathania, Shivani; Sharma, Avadhesh C.

doi:10.1016/j.lwt.2016.07.031

Cited by 87 publications

(78 citation statements)

References 27 publications

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“…It was also mentioned that, under conditions of high temperature and feed moisture, free iron oxidation significantly increased. However, the shift of the colour space to positive values of b* depends usually on the destruction or nonenzymatic browning of the corn pigments (Alam et al ., ). In most samples in these experiments, the addition of sprouts caused the snacks to have a more yellow colour.…”

Section: Resultsmentioning

confidence: 97%

“…Usually the hardness is also influenced by feed composition (Makowska et al ., ; Alam et al ., ; Pęksa et al ., ), but in this experiment, the sprout addition was not enough to have unequivocal importance; the sample with the highest sprout addition (3.5%) extruded at 170 °C, with feed moisture 12%, was even less hard (2.5 N) than the RS. It was a positive observation that, in the conditions that protect complexed iron (T 140 °C and M 12%), the sprout addition did not increase the hardness (a smaller portion may be suggested to consumers, so as to deliver the correct amount of iron in the diet).…”

Section: Resultsmentioning

confidence: 99%

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Effect of extrusion conditions on iron stability and physical and textural properties of corn snacks enriched with soybean ferritin

Makowska

Zielińska‐Dawidziak

Niedzielski

et al. 2017

Int J of Food Sci Tech

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Summary Soybean sprouts cultured in 20 mm FeSO4 were introduced into corn snacks (1.75–3.50%) to supplement iron. The effect of extrusion process on the ferritin iron stability and on product quality was studied. Iron stability in these fortified snacks depended mainly on feed moisture levels, with the best results seen when the feed moisture and temperature were 12% and 110 °C, respectively. Lower feed moisture was beneficial to hardness, expansion ratio and bulk density, while lower temperature increased snack hardness and density, while worsening the expansion ratio. The snacks’ water absorption was strongly and directly dependent on the temperature, while their solubility mainly depended inversely on feed moisture. All of the variables tested altered the colour of the snacks. The conditions that were best for producing the ferritin‐fortified snacks – 12% feed moisture, and temperature equal than or less to 140 °C – may yield a product with the desired quality features.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Effect of extrusion conditions on iron stability and physical and textural properties of corn snacks enriched with soybean ferritin

Makowska

Zielińska‐Dawidziak

Niedzielski

et al. 2017

Int J of Food Sci Tech

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“…One feasible technique for the usage of fruit and vegetable byproducts is extrusion processing on account of its adaptability, high profitability, relative low cost, vitality effectiveness, and the absence of effluents. The incorporation of cauliflower trimmings, tomato and grape pomace, and carrot pomace were accounted for by Upadhyay, Sharma, and Sarkar (), Stojceska, Ainsworth, Plunkett, Ibanoglu, and Ibanoglu (), Altan, McCarthy, and Maskan (), Kumar, Sarkar, and Sharma (,), and Alam, Pathania, and Sharma (), respectively.…”

Section: Introductionmentioning

confidence: 99%

Standardization of deep‐frying process and their effects on storage stability of pineapple pomace powder‐incorporated rice‐based extruded product

Raleng

Singh

Chavan

et al. 2019

J Food Process Preserv

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Ready‐to‐eat pineapple pomace powder‐incorporated fried extrudates prepared under optimized extrusion processing parameters were deep‐fried at temperature of 160–180°C for 5–15 s using rice bran oil to study the bioactive properties of extruded snack foods and their effect on storage stability under different packaging materials. Results showed that extruded products fried at 180°C for 15 s has the highest acceptability (6.33) with least hardness (9.59 N) and better color value. Extruded products fried at desired deep‐frying condition were stored for determination of shelf life stability under aluminum‐coated laminate (ACL) and low‐density polyethylene. Results showed that ACL packaging material was more effective in terms of least increase of free fatty acids (0.65%), peroxidase value (4.23 meq/kg), and better retention of color value “L,” “a,” and “b.” Products packed in ACL packaging material were shelf stable for 4 months with better quality retention. Practical applications Evaluated deep‐frying condition, e.g., temperature and time combination will be helpful for the entrepreneurs for standardization of their processing technology to get the maximum consumer acceptability to their product. The study will also be helpful for selection of packaging material for extruded product in order to maintain the product shelf stable in the market.

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“…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

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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.

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Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings

Cited by 87 publications

References 27 publications

Effect of extrusion conditions on iron stability and physical and textural properties of corn snacks enriched with soybean ferritin

Effect of extrusion conditions on iron stability and physical and textural properties of corn snacks enriched with soybean ferritin

Standardization of deep‐frying process and their effects on storage stability of pineapple pomace powder‐incorporated rice‐based extruded product

Quality properties of puffed corn snacks incorporated with sesame seed powder

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