The influence of the extrusion process on the nutritional composition, physical properties and storage stability of black chokeberry pomaces

Stępień, A.; Gumul, Dorota; Witczak, Mariusz; Fiutak, Grzegorz; Zięba, Tomasz

doi:10.1016/j.foodchem.2020.127548

Cited by 18 publications

(17 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Today, chokeberry is also cultivated in Eastern Europe, and it is used for the production of juices, jams, fruit tea, wine and natural colourants [ 24 , 25 ]. The presence of cyanidine glucosides in the outer skin of chokeberry fruit is responsible for its dark purple colour [ 20 , 26 ]. The fruits are also a source of lipids such as triglycerides and linoleic and linolenic acids [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Addition of Chokeberry Juice Concentrate and Foaming Agent on the Physical Properties of Agar Gel

Jakubczyk

Kamińska-Dwórznicka

2021

Gels

View full text Add to dashboard Cite

This study aimed to determine the effect of the addition of chokeberry juice concentrate (CJC) and foaming agent (egg albumin) with different percentages on the selected physical properties of agar gel. The agar gels with the addition of 5, 10, and 20% concentrations of chokeberry juice concentrate and with fructose addition were prepared. In addition, the foamed gels with different concentrations of egg albumin (in the range 0.5–2.0%) and CJC were produced. The water content, colour, density, hold-up and some mechanical and TPA (Texture Profile Analysis) descriptors as well some structural and acoustic emission parameters of non-aerated and foamed gels were analysed. The addition of CJC changed the colour of agar gel with fructose, the attractive appearance of the aerated gel was also linked with the addition of concentrate. The addition of 20% of CJC and foaming agent created samples with very low hardness, cohesiveness, and gumminess, and the structure of the aerated samples was characterised by the larger bubble diameter and the wider distribution of their size. The more promising texture and structure properties were obtained for samples with aerated gels with 5 and 10% addition of chokeberry juice concentrate.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of Addition of Chokeberry Juice Concentrate and Foaming Agent on the Physical Properties of Agar Gel

Jakubczyk

Kamińska-Dwórznicka

2021

Gels

View full text Add to dashboard Cite

show abstract

“…[6]. It has to be stressed that chokeberry pomace has almost an eight times higher content of polyphenols than juice [7]. Due to the proven health-promoting properties of chokeberry pomace, it can be an excellent raw material when developing functional foods [7].…”

Section: Introductionmentioning

confidence: 99%

“…It has to be stressed that chokeberry pomace has almost an eight times higher content of polyphenols than juice [7]. Due to the proven health-promoting properties of chokeberry pomace, it can be an excellent raw material when developing functional foods [7]. In this setting, the processing of chokeberry by-products is of great importance and the production of a powdered form is new and one of the most promising alternatives for its utilisation, while at the same time being an effective tool for introducing sustainable food management [8,9].…”

Section: Introductionmentioning

confidence: 99%

How Do the Different Types of Carrier and Drying Techniques Affect the Changes in Physico-Chemical Properties of Powders from Chokeberry Pomace Extracts?

Michalska-Ciechanowska

Hendrysiak

Brzezowska

et al. 2021

Foods

View full text Add to dashboard Cite

Chokeberry fruit, one of the richest plant sources of bioactives, is processed into different foodstuffs, mainly juice, which generates a considerable amount of by-products. To follow the latest trends in the food industry considering waste management, the study aimed to produce chokeberry pomace extract powders and conduct experimental and chemometric assessment of the effect of different carriers and drying techniques on the physico-chemical properties of such products. The PCA analysis showed that the examined powders were classified into two groups: freeze-dried (variation in case of moisture content, water activity, colour, and browning index) and vacuum-dried (bulk density). No clear pattern was observed for the physical properties of carrier added products. The sum of polyphenolics (phenolic acids, anthocyanins and flavonols) ranged from 3.3–22.7 g/100 g dry matter. Drying techniques had a stronger effect on the polyphenols profile than the type of carrier. Hydroxymethyl-L-furfural formation was enhanced by inulin addition during high-temperature treatment. Overall, the addition of maltodextrin and trehalose mixture for freeze drying and vacuum drying at 90 °C caused the highest retention of polyphenolics and the lowest formation of hydroxymethyl-L-furfural; however, an individual and comprehensive approach is required when the obtainment of high-quality chokeberry powders is expected.

show abstract

“…Our results are in accordance with the study by Witczak et al [ 30 ], where lower protein content was found in extruded blackcurrant pomace as compared to non-extruded one. Nevertheless, the influence of extrusion of fruit pomace on their protein content is ambiguous; for example, Witczak et al [ 31 ] reported slightly reduced protein content in extruded black chokeberry pomace as compared to non-extruded one, while Huang and Ma [ 32 ] found no significant difference in protein content between non-extruded and extruded orange pomace.…”

Section: Resultsmentioning

confidence: 99%

Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace

Gałkowska

Pycia

2022

Molecules

Self Cite

View full text Add to dashboard Cite

Fruit pomace is a valuable by-product in terms of its chemical composition, which potential might be used through transformation of the pomace into food ingredients. The aim of this work was to assess the effect of partial (5% and 10%) substitution of powdered non-extruded or extruded blackcurrant pomace for semolina in pasta formula on nutritional and technological properties of the final product. The pasta was assessed for chemical composition, DPPH antiradical activity, color, cooking and textural properties. Presence of the by-products in the pasta resulted in increased total dietary fiber content (from 1.89 ± 0.06 up to 10.03 ± 0.15 g/100 g, dwb), fat content (from 1.29 ± 0.01 up to 2.70 ± 0.05 g/100 g, dwb) and DPPH antiradical activity (from 253 ± 15 up to 1037 ± 7 µmol TE/g, dwb), as well as in significantly different color (p < 0.05) as compared to the semolina-only pasta. The optimal cooking time was shortened by 1.0–1.5 min and by 2.0 min in the case of the lower and higher, respectively, level of pasta supplementation. The water absorption decreased by up to 32% in the enriched pasta. In general, the cooking loss remained unchanged. The uncooked product containing the extruded fruit pomace was characterized by significantly higher breaking strength (p < 0.05) as compared to the standard pasta. Presence of the pomace also affected texture of the cooked pasta, increasing its firmness and hardness and, when using the non-extruded pomace, the tensile strength. In our research, we have shown that durum wheat pasta enriched with 5 or 10% of powdered blackcurrant pomace or their extrudates constitute a food product of improved nutritional value and of appropriate textural characteristics, while maintaining culinary properties that meet pasta industry requirements.

show abstract

The influence of the extrusion process on the nutritional composition, physical properties and storage stability of black chokeberry pomaces

Cited by 18 publications

References 34 publications

Effect of Addition of Chokeberry Juice Concentrate and Foaming Agent on the Physical Properties of Agar Gel

Effect of Addition of Chokeberry Juice Concentrate and Foaming Agent on the Physical Properties of Agar Gel

How Do the Different Types of Carrier and Drying Techniques Affect the Changes in Physico-Chemical Properties of Powders from Chokeberry Pomace Extracts?

Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace

Contact Info

Product

Resources

About