The effect of pumpkin flour on quality and acoustic properties of extruded corn snacks

Poliszko, Natalia; Kowalczewski, Przemysław Łukasz; Rybicka, Iga; Kubiak, Piotr; Poliszko, S.

doi:10.1007/s00003-019-01216-6

Cited by 17 publications

(22 citation statements)

References 56 publications

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“…Furthermore, an increase of CRF in sample formulation causes an increase in sample hardness due to the presence of fibers that could not be incorporated into internal pores during extrusion, producing thick-packed structures followed by an increase in hardness [ 31 ]. The CRF fibers may provide extrudates structural integrity due to the interaction with proteins, resulting in a denser product, similar to the work of Poliszko et al [ 52 ]. The hardness of CRF-containing samples ranged from 61.33 to 237.29 N ( Table 2 ) compared to the CS, which showed a hardness of 43.48 N. The hardness of the sample extruded under optimal conditions (Sample 8) was 98.74 N indicating that CRF addition of a 24.1% does not greatly impair the hardness of the product compared to the CS.…”

Section: Resultssupporting

confidence: 63%

Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties

Bokić

Kojić

Krulj

et al. 2022

Foods

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A novel rice-based snack enriched with chicory root flour (CRF) was developed by twin-screw extrusion. Chicory (Cichorium intybus L.) is one of the promising medicinal plants for the development of innovative food and may be considered a functional food ingredient. Central composite design (CCD) was employed to generate snack formulations by varying feed moisture (M, 16.3–22.5%), screw speed (SS, 500–900 rpm) and CRF content (20–40%). The optimization according to artificial neural network modeling and a genetic algorithm was applied to define optimal process conditions (17.6% moisture, 820 rpm and 24.1% of CRF) for obtaining the product with the highest expansion (3.34), crispiness (3.22 × 10−3), volume (2040 m3), degree of gelatinization (69.70%) and good color properties. Bulk density (110.33 g/L), density (250 kg/m3), and hardness (98.74 N) resulted in low values for the optimal sample. The descriptive sensory analysis evaluated low hardness and bitterness, with high crispiness for the optimal extrudate. This study points to the possibility of a novel chicory enriched extrudate production with desirable physicochemical and sensory properties.

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Section: Resultssupporting

confidence: 63%

Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties

Bokić

Kojić

Krulj

et al. 2022

Foods

View full text Add to dashboard Cite

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“…Values of ∆E* higher than 3.5 can be visible to the naked eye, as previously achieved in this study at the condition of long UV irradiation time and high temperature, indicating that this intelligent packaging can be used successfully as a sensor of temperature conditions [34][35][36]. The color transitioning from blue to red can be observed in Figures 4 and 5, even though pH and temperature values were not significant at 5% for the adjusted statistical models.…”

Section: Resultssupporting

confidence: 76%

Development and Evaluation of the Chromatic Behavior of an Intelligent Packaging Material Based on Cellulose Acetate Incorporated with Polydiacetylene for an Efficient Packaging

2020

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Global growth of the food industry and the demand for new products with natural characteristics, safe conditions and traceability have driven researches for the development of technologies such as intelligent packaging, capable to fulfil those needs. Polydiacetylene (PDA) is a synthetic material that has been highlighted in research field as a sensor substance, which can be used to produce intelligent packaging capable to detect chemical or biochemical changes in foods and in their environment due to PDA’s color transition from blue to red. This work focused on the development and optimization of an intelligent packaging constituted of a polymeric matrix of cellulose acetate-based incorporated with PDA as the substance sensor. Cellulose acetate films (3% wt.) were developed by a casting method, and the amounts of triethyl citrate plasticizer (TEC) (0–25% wt. of cellulose-acetate) and PDA (0–60 mg) were analyzed to optimize the conditions for the best color transitioning at this study range. The compound amounts incorporated into polymeric matrices were established according to Central Composite Designs (CCD). Three more design variables were analyzed, such as the polymerization time of PDA under UV light exposition (0–60 min), pH values (4–11) and temperature exposure on the film (0–100 °C), important factors on the behavior of PDA’s color changing. In this study, film thickness and film color coordinates were measured in order to study the homogeneity and the color transitioning of PDA films under different pH and temperature conditions, with the purpose of maximizing the color changes through the optimization of PDA and TEC concentrations into the cellulose acetate matrix and the polymerization degree trigged by UV light irradiation. The optimal film conditions were obtained by adding 50.48 g of PDA and 10% of TEC, polymerization time of 18 min under UV light, at 100 °C ± 2 °C of temperature exposure. The changes in pH alone did not statistically influence the color coordinates measured at the analyzed ratio; however, variations in pH associated with other factors had a significant effect on visual color changes, and observations were described. PDA films were optimized to maximize color change in order to obtain a cheap and simple technology to produce intelligent packaging capable to monitor food products along the distribution chain in real time, improving the food quality control and consumer safety.

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“…Colour measurement was repeated 15 times for each sample. Additionally, the total colour difference (∆E) was calculated using the following formula [33]:…”

Section: Colour Measurementsmentioning

confidence: 99%

Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties

Kowalczewski

Walkowiak

Masewicz

et al. 2019

Eur Food Res Technol

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Oilcakes from the oilseed industry are rich in dietary fibre and protein by-products. We assessed the impact of wheat flour replacement with raspberry and strawberry oilcakes on the proximate composition of bread, colour, texture and water behaviour. The substitution influenced the ash, fat and protein content causing an increase in the content of each of the analysed macronutrients. The crumb colour components (CIE L*a*b*) were shifted toward red while the saturation of yellow decreased. Texture analysis showed that the hardness and chewiness of crumb with oilcakes increased as well as springiness decreased. It was found that flour substitution with oilcakes limited significantly water transport and also influenced the molecular dynamics of water in the bread crumb. 1 H NMR measurement results of relaxation times demonstrated that the free water in relation to the bound water in the examined systems depended on the amount of the flour replaced by the oilcake, as well as on the botanical origin of the oilcakes.

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The effect of pumpkin flour on quality and acoustic properties of extruded corn snacks

Cited by 17 publications

References 56 publications

Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties

Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties

Development and Evaluation of the Chromatic Behavior of an Intelligent Packaging Material Based on Cellulose Acetate Incorporated with Polydiacetylene for an Efficient Packaging

Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties

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