Physicochemical, microbiological and sensory characteristics of snacks developed from broken rice grains and turmeric powder

Abstract

SummaryThe aim of the present study was to develop extruded snacks from broken rice grains (BRG) and turmeric powder (TP). Different levels of substitution of BRG by TP (0%, 2%, 4%, 8% and 10% w/w) were used. Snacks were processed in a single‐screw extruder with three heating zones (41, 61 and 84 °C, respectively), using a helicoidal grooved extrusion sleeve, a 4 mm (diameter) matrix, 3:1 screw compression ratio, screw rotation of 3600 × g and a feed rate of 335 g min−1. Snacks were evaluated for their physicochemical, microbiological and sensory characteristics; as well as for the chemical composition, phenolic compounds and the antioxidant capacity of the selected savoury snack formulation. The selected snack, with the physical characteristics closest to the traditional corn product, was obtained with 6% substitution of BRG by TP and was constituted by 7.76% protein, 4.78% lipid, 5.84% dietary fibre, 75.3% available carbohydrates, and 174.75 mg gallic acid equivalent per100 g and 6.52% of DPPH• scavenging capacity. The selected snack was shown to be feasible, once TP is an ingredient that aggregates sensory (colour and taste), nutritional (dietary fibres and total energy value) and functional (antioxidants) values to the BRG‐based snack, being an alternative for the production of gluten‐free snacks.

Green banana starch enhances physicochemical and sensory quality of baru almond‐based fermented product with probiotic bacteria

“…The morphology of starch was evaluated by Scanning Electron Microscopy (Jeol JSM‐6610, Tokyo, Japan) equipped with Energy Dispersive X‐Ray Spectroscopy as reported by Ribeiro Oliveira et al . (2020).…”

Sensory Acceptance and Characterisation of Turmeric- and Black-Pepper-Enriched Ice Cream

“…Samples with higher spice addition demonstrated similar PA plots, where more than 40% of participants for samples with medium turmeric concentration (T1 and T1p), and almost 80% of participants for samples with maximum turmeric level (T2 and T2p) significantly decreased their overall liking score for too intensive taste, aftertaste, and aroma. The addition of turmeric and curcumin gives a pungent and bitter flavour, especially when it is found in food in high concentrations as reported Oliveira et al [70] and Grasso [75]. Turmeric powder is preferred in meat and fish products as well as sour and salty foods [76,77] because its characteristic aroma is more evident when paired with foods that contain a mild or sweet taste [78].…”

“…The low valuations (2.44 and 2.33) obtained for the high-enriched samples (T2 and T2p) were close to the term "possible wouldn't buy". This could be attributed to the strong flavour of turmeric powder and the non-acceptance of this spice due to its rare or no consumption [69,70]. The percentages of participants who, after evaluating the ice cream, marked that they would consume it, are shown in Table 4.…”

Extracts with Nutritional Potential and Their Influence on the Rheological Properties of Dough and Quality Parameters of Bread

“…The main benefits can be attributed to certain expected nutritional benefits, but here it is still necessary to consider changes in the content of valuable ingredients caused by production of a particular food. For example, the addition of curcumin to a selected cereal product can improve the antioxidant activity, as expressed by a DPPH scavenging activity [125], but on the other hand, the high temperatures required for bread production cause degradation of curcumin [126], so the expected nutritional effects may not materialize. On the other hand, according to Borghetti et al [127], the thermal stability of quercetin is higher and depends mainly on the degree of hydration.…”