Sensory attributes and physicochemical features of corn snacks as affected by different flour types and extrusion conditions

Pęksa, Anna; Kita, Agnieszka; Miedzianka, Joanna; Kolniak‐Ostek, Joanna; Tajner‐Czopek, Agnieszka; Rytel, Elżbieta; Siwek, Adam; Miarka, Dorota; Dróżdż, Wioletta

doi:10.1016/j.lwt.2016.04.034

Cited by 48 publications

(44 citation statements)

References 29 publications

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“…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: 71%

“…Because the bulk density is strongly inversely related to the ER (Altan et al ., ), the temperature of the process also strongly affects extrudate density. ED diminishes as the temperature increases, as starch gelation reduces as dextrinisation intensifies (Pęksa et al ., ). The effect of feed moisture was not so visible, but still very significant, while the effect of the sprout addition remained insignificant (Table ).…”

Section: Resultsmentioning

confidence: 97%

“…Moreover, even a small addition of any new component may influence the product colour, because the chemical composition also affects it. The chemical composition of the raw materials may be responsible for chemical processes that alter the colour (Makowska et al ., ; Pęksa et al ., ). The factors that significantly influence on the product colour (as parameters L* , a* and b* ) are summarised in Table ; model equations for the individual and combined effect of the variables on the product colour are shown in Table .…”

Section: Resultsmentioning

confidence: 97%

“…These values of WAI are strongly and directly dependent on the extrusion temperature, so the results were comparable with those noted by Pęksa et al . (), even though some research has reported an inverse relationship (e.g. Altan et al ., ).…”

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: 71%

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

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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“…TEAC assay with DPPH radical was carried out according to Yen & Chen (), TEAC with ABTS radical – according to the procedure described by Re et al., (1999), whereas antioxidant activity determination with FRAP assay was carried out according to Pęksa et al . (). Data were reported as the mean value of three measurements.…”

Section: Methodsmentioning

confidence: 99%

Effect of ethanol on properties of extrudates enriched with high‐fibre by‐products

Tomaszewska‐Ciosk

Zdybel

Lech

et al. 2019

Int J of Food Sci Tech

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Summary In this study, we produced snacks based on mixtures of corn grits enriched with ethyl alcohol and high‐fibr by‐products like potato pulp, as well as flaxseed, rosehip and apple pomace. The prepared mixtures were subjected to the extrusion at the following process parameters: temperature of section I – 130 °C, temperature of section II – 150 °C, temperature of section III – 170 °C and screw speed – 200 r.p.m. The presence of ethanol in the extruded mixture significantly improved mechanical properties and increased colour lightness of snacks. The highest scores were given in sensory analysis to control snacks, whereas among the enriched snacks – to these with apple pomace. The most negative effect on snacks assessment was attributed to the addition of flaxseed and rosehip pomace. Ethanol addition had a very beneficial effect on scores given during sensory analysis to colour, texture and structure attributes of the snacks.

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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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Sensory attributes and physicochemical features of corn snacks as affected by different flour types and extrusion conditions

Cited by 48 publications

References 29 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

Effect of ethanol on properties of extrudates enriched with high‐fibre by‐products

Quality properties of puffed corn snacks incorporated with sesame seed powder

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