[Home ] [Archive]    
:: Main :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 6, Issue 1 (Jan-Mar 2019) ::
Nutr Food Sci Res 2019, 6(1): 35-40 Back to browse issues page
Optimization of Physicochemical Characteristics of Corn-Based Extruded Snacks Containing Pomegranate Seed Powders
Kowsar Kakaei , Mohammad Noshad , Behzad Nasehi , Mohammad Hojjati , Sharam Beiraghi-Toosi
Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
Abstract:   (261 Views)
Background and Objectives: The extruded snacks with high content of calorie and fat and low content of protein, fiber is considered as a deleterious and harmful foodstuff for most of the consumers. Today, various techniques have been proposed to improve the quality of snacks. The use of fruits processing by-products to extruded snacks is one of the most important technologies that is proposed. In this research, pomegranate seed powder was used to improve quality attributes of extruded snacks.
Materials and Methods: In this research, the effect of pomegranate seed powder (0–20 %), extruder temperature (120-160°C) and screw rotation speed (120–180 rpm) as an independent variable on physical characteristics (sensory evaluation, expansion index, texture propeties,) and functional characteristics (water solubility index, moisture content, total fiber content, oil absortion index, fattyy acids profile) of an expanded corn snack was measured.
Results: Amongst the experimental situations applied in this research, the optimum value of factors is the subsequent addition of fiber complementary 11.6 %, the temperature of the extruder 160 °C, the screw speed of 125 (rpm), the moisture content 3.63%, the fiber content 11.88%, WSI 5.64, hardness of 1.42 (N), expansion ratio of 0.45 and OAI 2.56. The results showed the hardness, total fiber, and overall acceptance of samples were increased by increasing the amount of pomegranate seed powder from 0.63 ± 0.1 to 2.93 ± 0.2 (N), 1.28 ± 0.14 to 27.9 ± 0.84 (%) and 3.9 ± 0.16 to 4.9 ± 0.11, respectively.
Conclusions: According to the results of this study, the incorporation of pomegranate seed powder improves the functional characteristics of extruded snack.
Keywords: Pomegranate seed powder, Extruder, Functional characteristics, Optimization
Full-Text [PDF 245 kb]   (113 Downloads)    
Type of Study: Research | Subject: General
Received: 2018/05/29 | Accepted: 2019/01/5 | Published: 2019/01/27
References
1. Ding Q-B, Ainsworth P, Tucker G, Marson H. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. Journal of Food Engineering. 2005;66(3):283-9. [DOI:10.1016/j.jfoodeng.2004.03.019]
2. Kumar N, Sarkar B, Sharma H. Development and characterization of extruded product of carrot pomace, rice flour and pulse powder. African Journal of Food Science. 2010;4(11):703-17.
3. Rayas-Duarte P, Majewska K, Doetkott C. Effect of extrusion process parameters on the quality of buckwheat flour mixes. Cereal Chemistry. 1998;75(3):338-45. [DOI:10.1094/CCHEM.1998.75.3.338]
4. Figuerola F, Hurtado MaL, Estévez AMa, Chiffelle I, Asenjo F. Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chemistry. 2005;91(3):395-401. [DOI:10.1016/j.foodchem.2004.04.036]
5. Gajula H, Alavi S, Adhikari K, Herald T. Precooked Bran‐Enriched Wheat Flour Using Extrusion: Dietary Fiber Profile and Sensory Characteristics. Journal of food science. 2008;73(4). [DOI:10.1111/j.1750-3841.2008.00715.x]
6. Yagcı S, Gogus F. Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products. Journal of Food Engineering. 2008;86(1):122-32. [DOI:10.1016/j.jfoodeng.2007.09.018]
7. Stojceska V, Ainsworth P, Plunkett A, İbanoğlu Ş. The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products. Food Chemistry. 2009;114(1):226-32. [DOI:10.1016/j.foodchem.2008.09.043]
8. Potter R, Stojceska V, Plunkett A. The use of fruit powders in extruded snacks suitable for children's diets. LWT-Food science and technology. 2013;51(2):537-44. [DOI:10.1016/j.lwt.2012.11.015]
9. Devatkal SK, Narsaiah K, Borah A. Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties. Meat Science. 2010;85(1):155-9. [DOI:10.1016/j.meatsci.2009.12.019]
10. Tian Y, Xu Z, Zheng B, Lo YM. Optimization of ultrasonic-assisted extraction of pomegranate (Punica granatum L.) seed oil. Ultrasonics sonochemistry. 2013;20(1):202-8. [DOI:10.1016/j.ultsonch.2012.07.010]
11. Liu G, Xu X, Hao Q, Gao Y. Supercritical CO2 extraction optimization of pomegranate (Punica granatum L.) seed oil using response surface methodology. LWT-Food Science and Technology. 2009;42(9):1491-5. [DOI:10.1016/j.lwt.2009.04.011]
12. Faria A, Calhau C. The bioactivity of pomegranate: impact on health and disease. Critical reviews in food science and nutrition. 2011;51(7):626-34. [DOI:10.1080/10408391003748100]
13. Qin Y-Y, Zhang Z-H, Li L, Xiong W, Shi J-Y, Zhao T-R, et al. Antioxidant effect of pomegranate rind powder extract, pomegranate juice, and pomegranate seed powder extract as antioxidants in raw ground pork meat. Food Science and Biotechnology. 2013;22(4):1063-9. [DOI:10.1007/s10068-013-0184-8]
14. Maninder K, Sandhu KS, Singh N. Comparative study of the functional, thermal and pasting properties of flours from different field pea (Pisum sativum L.) and pigeon pea (Cajanus cajan L.) cultivars. Food chemistry. 2007;104(1):259-67. [DOI:10.1016/j.foodchem.2006.11.037]
15. Bourne M. Food texture and viscosity: concept and measurement: Elsevier; 2002. [DOI:10.1016/B978-012119062-0/50001-2]
16. Asghari‐pour S, Noshad M, Nasehi B, Jooyandeh H, Beiraghi‐Toosi S. Optimization of physicochemical and functional properties of corn‐based snacks containing date kernel flour. Journal of Food Processing and Preservation. 2018:e13821. [DOI:10.1111/jfpp.13821]
17. Altan A, McCarthy KL, Maskan M. Evaluation of snack foods from barley–tomato pomace blends by extrusion processing. Journal of Food Engineering. 2008;84(2):231-42. [DOI:10.1016/j.jfoodeng.2007.05.014]
18. Davidson V, Paton D, Diosady L, Larocque G. Degradation of wheat starch in a single screw extruder: Characteristics of extruded starch polymers. Journal of Food Science. 1984;49(2):453-8. [DOI:10.1111/j.1365-2621.1984.tb12441.x]
19. Omohimi C, Sobukola O, Sarafadeen K, Sanni L. Effect of thermo-extrusion process parameters on selected quality attributes of meat analogue from mucuna bean seed flour. Nigerian Food Journal. 2014;32(1):21-30. [DOI:10.1016/S0189-7241(15)30092-8]
20. Al-Farsi MA, Lee CY. Optimization of phenolics and dietary fibre extraction from date seeds. Food Chemistry. 2008;108(3):977-85. [DOI:10.1016/j.foodchem.2007.12.009]
21. Sacchetti G, Pinnavaia G, Guidolin E, Dalla Rosa M. Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products. Food Research International. 2004;37(5):527-34. [DOI:10.1016/j.foodres.2003.11.009]
22. Ma H, Pan Z, Li B, Atungulu GG, Olson DA, Wall MM, et al. Properties of extruded expandable breadfruit products. LWT-Food Science and Technology. 2012;46(1):326-34. [DOI:10.1016/j.lwt.2011.09.007]
23. Brennan MA, Derbyshire E, Tiwari BK, Brennan CS. Integration of β-glucan fibre rich fractions from barley and mushrooms to form healthy extruded snacks. Plant Foods for Human Nutrition. 2013;68(1):78-82. [DOI:10.1007/s11130-012-0330-0]
24. Cheewapramong P, Riaz M, Rooney L, Lusas E. Use of partially defatted peanut flour in breakfast cereal flakes. Cereal chemistry. 2002;79(4):586. [DOI:10.1094/CCHEM.2002.79.4.586]
25. Brncic M, Jezek D, Rimac Brncic S, Bosiljkov T, Tripalo B. Utjecaj dodatka koncentrata proteina sirutke na teksturalna svojstva izravno ekspandiranog kukuruznog ekstrudata. Mljekarstvo. 2008;58(2):131-49.
26. Robin F, Théoduloz C, Gianfrancesco A, Pineau N, Schuchmann HP, Palzer S. Starch transformation in bran-enriched extruded wheat flour. Carbohydrate Polymers. 2011;85(1):65-74. [DOI:10.1016/j.carbpol.2011.01.051]
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA code



XML     Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Kakaei K, Noshad M, Nasehi B, Hojjati M, Beiraghi-Toosi S. Optimization of Physicochemical Characteristics of Corn-Based Extruded Snacks Containing Pomegranate Seed Powders. Nutr Food Sci Res. 2019; 6 (1) :35-40
URL: http://nfsr.sbmu.ac.ir/article-1-304-en.html


Volume 6, Issue 1 (Jan-Mar 2019) Back to browse issues page
Nutrition and Food Sciences Research
Persian site map - English site map - Created in 0.05 seconds with 32 queries by YEKTAWEB 3855