Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder

Makowska, Agnieszka; Cais‐Sokolińska, Dorota; Waśkiewicz, Agnieszka; Tokarczyk, Grzegorz; Paschke, Hanna

doi:10.17221/313/2015-cjfs

Cited by 5 publications

(2 citation statements)

References 20 publications

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“…An 82% acrylamide reduction was achieved by increasing the feed moisture content from 22% to 24% with the combined effect of CO 2 injection . Extrusion of corn snacks having 5% nanofiltered whey powder with a high food moisture (14%) was suggested to be better in terms of the acrylamide content and from a nutritional point of view . Moreover, the acrylamide contents were reported to be higher by 49.5–74.3% in corn products after vacuum microwave treatment for 10 min compared to infrared heating for 10 s .…”

Section: Acrylamide Mitigation Strategies In Corn-based Food Productsmentioning

confidence: 99%

“… 92 Extrusion of corn snacks having 5% nanofiltered whey powder with a high food moisture (14%) was suggested to be better in terms of the acrylamide content and from a nutritional point of view. 93 Moreover, the acrylamide contents were reported to be higher by 49.5–74.3% in corn products after vacuum microwave treatment for 10 min compared to infrared heating for 10 s. 94 Thermal processing conditions also have an impact on the color of the products. In thermally processed foods, acrylamide formation takes place in parallel with browning, and therefore, measurement of color was used as an indication of acrylamide formation as well as the intensity of the thermal process in foods such as French fries, chips, and biscuits.…”

Section: Acrylamide Mitigation Strategies In Corn-based Food Productsmentioning

confidence: 99%

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Acrylamide in Corn-Based Thermally Processed Foods: A Review

Žilić

Nikolić

Mogol

et al. 2022

J. Agric. Food Chem.

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Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake, thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews the literature on the acrylamide content of corn-based food products present in the market around the world. The potential of corn for acrylamide formation due to its content of free asparagine and reducing sugars is described. Human exposure to acrylamide from corn-based foods is also discussed. The content of acrylamide in corn/tortilla chips, popcorn, and corn flakes, as widely consumed products all over the world, is reported in the literature to be between 5 and 6360 μg/kg, between

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Section: Acrylamide Mitigation Strategies In Corn-based Food Productsmentioning

confidence: 99%

Section: Acrylamide Mitigation Strategies In Corn-based Food Productsmentioning

confidence: 99%

Acrylamide in Corn-Based Thermally Processed Foods: A Review

Žilić

Nikolić

Mogol

et al. 2022

J. Agric. Food Chem.

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Extruded snacks from industrial by-products: A review

Grasso

2020

Trends in Food Science & Technology

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BackgroundWithin the context of circular economy, there is an emergent need to convert food processing by-products into useful ingredients, thanks also to the recent technological advances in processing techniques. Extruded cereal-based snacks are popular products, however many snacks on the market are currently high in salt, fat and sugar, with an overall low nutritional value. Scope and approachWith the growth of healthy and sustainable diets and with consumers better understanding the links between diet, health and the environment, there is an opportunity to develop novel healthy and eco-friendly extruded snacks. Within this context, food industry by-products, such as fruit and vegetable pomace and bagasse, oilseed cakes, brewers spent grains, cereal brans and whey, could be used as excellent sources of nutritionally enhancing and eco-friendly compounds. This review summarizes the research published within the last five years on cereal-based snacks produced using food by-products. Key Findings and ConclusionsThe production of extruded snacks with food by-products will need novel technologies that limit heat damage, both during drying of the food by-product and the extrusion process. The percentage of by-product inclusion and the particle size of the by-product added require further investigation. The economic sustainability and the environmental impact of snacks produced with food by-products should be explored in a more holistic approach. Current research is focussed mainly on reformulation strategies rather than sensory or consumer aspects. These gaps needs to be addressed and future research on extruded snacks from by-products should be more multidisciplinary, covering technical, sensory, consumer, economic and sustainability aspects.

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Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks

Ruszkowska,

Tańska,

Miedzianka

et al. 2024

Foods

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Unconventional protein sources are currently extensively studied as food ingredients. This study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2–8% of its mixture (1:1) with spirulina powder (S) on the nutritional value, physicochemical properties, and sensory characteristics of corn extrudates. Additionally, 2% baking powder (BP) was added to assess its impact on the properties of the enriched extrudates. The results showed that both GB and GB + S improved nutritional value, with protein content increasing by up to 46% and higher levels of essential amino acids, particularly leucine and valine. However, these ingredients decreased the expansion ratio (by up to 15%), colour lightness (by up to 30%), and yellowness (by up to 47%) and increased the hardness (by up to 25%) of the corn extrudates. The S addition positively influenced product storage stability but decreased its sensory acceptance, especially aroma and taste. The BP addition mitigated the negative effects of higher GB and GB + S concentrations, particularly on sensory characteristics. In conclusion, incorporating up to 6% of the GB + S mixture provides a higher protein content with only minor changes to the product’s characteristics compared to GB. Ratings exceeding 4.2 points indicate the good acceptability of these snacks.

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Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder

Cited by 5 publications

References 20 publications

Acrylamide in Corn-Based Thermally Processed Foods: A Review

Acrylamide in Corn-Based Thermally Processed Foods: A Review

Extruded snacks from industrial by-products: A review

Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks

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