Production of high quality expanded corn extrudates containing sesame seed using response surface methodology

Nikmaram, Nooshin; Garavand, Farhad; Elhamirad, Amir Hossein; Beiraghi-Toosi, Shahram; Goli-movahhed, G.

doi:10.3920/qas2014.0507

Cited by 18 publications

(20 citation statements)

References 29 publications

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“…The distance between the color of the treatments and that of the control sample could be attributed to the oxidation and caramelization of pigments and phenolics during baking. These findings agreed with those reported by Nikmaram et al in which they reported a darker color for the sesame added corn extrudates (Nikmaram et al., 2015). The MT seed color was yellow to brown, thus the cake containing only the MT seed powder had the highest b* and L* value.…”

Section: Resultssupporting

confidence: 93%

Optimization of fortified sponge cake by nettle leaves and milk thistle seed powder using mixture design approach

Nukabadi

Hojjatoleslamy

Abbasi

2020

Food Science & Nutrition

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Powdered nettle leaf and milk thistle (MT) seed were added to the cake batter with certain percentages selected by the Design‐Expert v. 10 software (0–25, 25–0, 18.75–6.25, 6.25–18.75, and 12.5–12.5). Addition of nettle and MT seeds to the cake reduced the moisture content, volume, and springiness and increased hardness of the samples. 12.5% nettle‐12.5% MT seed had the least hardness and the highest amount of springiness and cohesiveness. The highest BI, WI, SI, L*, a*, and b* and the lowest ΔE were observed in 12.5% nettle‐12.5% MT seed and 25% MT seed samples, respectively. Antioxidant activity and antimicrobial properties were increased in all samples compared to the control sample, so that 6.25% nettle‐18.75% MT exhibited the highest antioxidant activity and antimicrobial properties. The highest levels of quercetin and silymarin were observed in 25% nettle and 25% MT seeds, respectively. In the sensory evaluation, 12.5% nettle‐12.5% MT seed took the best scores regarding flavor, texture, color, and overall acceptance. Based on the lowest hardness, 13.65% nettle‐11.34% MT seed was determined as optimized points by the software, which was equivalent to desirability of 0.72. The optimum sample contained 62.90 mg quercetin and 886.70 mg silymarin. According to the HPLC analysis results, consumption of 10 optimal cakes daily could theoretically decrease the blood sugar level, which requires further studies. The remaining amount of quercetin and silymarin in 2.5 g of nettle leaves and 2.5 g of MT seeds after heating was 11 and 19 mg, respectively. In other words, heat did not have much effect on the destruction of quercetin and silymarin.

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Section: Resultssupporting

confidence: 93%

Optimization of fortified sponge cake by nettle leaves and milk thistle seed powder using mixture design approach

Nukabadi

Hojjatoleslamy

Abbasi

2020

Food Science & Nutrition

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“…Chang et al () observed that by increasing levels of the fiber in extruded snack formulation, expansion ability would be decreased in order to melt viscosity reduction strictly. Similar results were reported by Yağcı and Goğus (2009), O'Shea et al () and Nikmaram et al (). They believed that decrease in ER of samples may be due to an increase in protein and fiber content resulting in a decrease in amount of starch, because the protein does not expand as well as the starch and fiber absorbs excess water and ruptured bubble structures.…”

Section: Resultssupporting

confidence: 90%

“…As presented in Figure 1b,c when the PDAP content increased and Nikmaram et al (2015). They believed that decrease in ER of samples may be due to an increase in protein and fiber content resulting in a decrease in amount of starch, because the protein does not expand as well as the starch and fiber absorbs excess water and ruptured bubble structures.…”

Section: Experimental Design and Statistical Analysismentioning

confidence: 89%

“…Therefore, it is seen to be necessary for investigation of the starch-lipid complexes during extrusion-cooking (De Pilli, Derossi, Talja, Jouppila, & Severini, 2012De Pilli, Legrand, Derossi, & Severini, 2015. Several studies have described that the use of partially defatted cake, such as sesame and soybean, could improve the functional properties and nutritional value of cereal-based expanded products (Chen, Wei, Zhang, & Ojokoh, 2010;De Mesa et al 2009;Garg & Sigh, 2010;Li, Zhang, Jin, & Hsieh, 2005;Nascimento, Carvalho, Takeiti, Freitas, & Ascheri, 2012;Nikmaram, Garavand, Elhamirad, Beiraghi-Toosi, & Goli-Movahhed, 2015;Sun & Muthukumarappan, 2002), but there is a little information about the application of partially defatted nut flour in extruded products. De Pilli, Jouppila, Ikonen, Kansikas, Derossi, & Severini (2008a); De Pilli, Carbone, Derossi, Fiore, & Severini (2008b) reported that feed moisture content and barrel temperature had the most important effect on the formation of starch-lipid complexes and structure of extrudate based on almond and wheat flours.…”

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confidence: 99%

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Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour

Hashemi

Mortazavi

Milani

et al. 2017

Journal of Food Processing and Preservation

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Expanded snack was prepared from partially defatted almond powder (PDAP) and corn flour (CF). Response surface methodology (RSM)was used to investigate the effects of extrusion conditions including feed moisture content (12–16%), screw rate (120–220 rpm) and different levels of PDAP (10–30%) on expansion ratio (ER), bulk density (BD), hardness, complexing index (CI), and scanning electron microscopy (SEM) properties of expanded product. Results showed that increasing PDAP content caused an increase in the hardness, BD and thickness of a cell wall and a decrease in air cell diameter and ER of the snacks. Moisture content was the most significant parameter in all extrudates, therefore increased feed moisture leads to a lower density, hardness, CI and higher expansion, whereas the increasing screw rate caused reduction of bulk density and hardness of the extrudate. Optimum condition was found to be the blends of PDAP:CF (21:79), screw rate of 219 rpm and feed moisture content of 16%. Practical applications Global demand for production of high‐nutritional snack with enhanced bioactive compounds has intended researchers towards fortification of traditional extrudates with bioactive components. Although cereal is the primary ingredient in expanded snacks, they contain less protein. So, incorporation of partially defatted almond powder not only can enhance the nutritional value of these products but also significantly impacts the texture and microstructural properties of products. Any change in the extrusion condition and feed formulation can influence the physical properties of the extrudate and it is necessary to optimize the processing conditions (feed moisture content and screw rate) for achieving the acceptable product properties. The main goal of this study was developing a value‐added puffed snack with acceptable quality characterization.

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“…Effects of temperature and screw speed of extruder has been investigated on the physical properties of corn extrudates containing sesame seed, but there is no information about its effect on oxidation stability of the final product (Nikmaram, Garavand, Elhamirad, Beiraghi‐toosi, & Goli‐movahhed, ). Therefore, the present study covers the evaluation of the physical, chemical, and sensory properties of puffed corn snacks containing sesame seeds and defines the optimum level of its addition to introduce a new nutritious and tasty products.…”

Section: Introductionmentioning

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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Production of high quality expanded corn extrudates containing sesame seed using response surface methodology

Cited by 18 publications

References 29 publications

Optimization of fortified sponge cake by nettle leaves and milk thistle seed powder using mixture design approach

Optimization of fortified sponge cake by nettle leaves and milk thistle seed powder using mixture design approach

Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour

Quality properties of puffed corn snacks incorporated with sesame seed powder

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