Blue corn (Zea maysL.) with added orange (Citrus sinensis) fruit bagasse: novel ingredients for extruded snacks

Abstract

Physicochemical and structural analyses were done of extruded snacks produced with two types of blue corn (hard and soft endosperm) combined with orange bagasse. Chemical composition, expansion index (EI), penetration force, water absorption index, and water solubility index values were calculated for all treatments. They were also analyzed with scanning electron microscopy, X-ray diffraction, and Fourier transform infrared spectroscopy. Addition of bagasse increased crude fiber content and hardness in the extrudates. It also lowered the EI, resulting in harder products with higher numbers of pores per area but of smaller sizes than in the extrudates without bagasse. Both the X-ray diffraction patterns and infrared spectra showed the starch to lose its semicrystalline structure due to mechanical shearing and high temperature. Orange bagasse was successfully incorporated into extrudated snacks made with blue corn of different endosperm hardnesses. Blue corn is a viable base for extruded snacks, and orange bagasse is a potential source of low cost, natural source fiber.

Antimicrobial, Shelf-Life Stability, and Effect of Maltodextrin and Gum Arabic on the Encapsulation Efficiency of Sugarcane Bagasse Bioactive Compounds

“…SCB shows a low crude protein content (2.2%). Compared to other agro-industrial by-products, SCB has lower protein content than orange bagasse (6.9%) and glandless cottonseed meal (55%), but practically the same as that of apple pomace (2.2%) [ 2 , 4 , 27 ]. Because of the low protein content, SCB is not suitable for protein enrichment or substitute, but more appropriate for extracting the bioactive compounds.…”

“…SCB has a low-fat content ( Table 1 ). The SCB found in orange bagasse, soybean, canola, and flaxseed meal has fat content well-below ideal concentration level [ 1 , 4 ]. The fat content in SCB could be used as an alternative to carnauba wax and fatty alcohol extraction.…”

“…Agro-industrial by-products such as orange bagasse, glandless cottonseed meal, apple pomace, and broken beans, among others, can be used as food and feed additives. The bioactive compounds in agro-industrial by-products such as proteins, fibers, and phenolic compounds can be extracted and used as additives or substitutes in food products [ 2 , 3 , 4 ].…”

Colored Corn: An Up-Date on Metabolites Extraction, Health Implication, and Potential Use

“…Orange bagasse also made hard the extrudates (as showed by the reduction of expansion index) which were characterized by a high numbers per area and small size pores. In addition, starch lost its semicrystalline structure as a consequence of high temperature and mechanical shearing, as showed by infrared spectra and X-ray diffraction patterns [ 127 ]. The potential use of purple corn flours in designing of gluten-free eggless muffins without gum addition was demonstrated as well as of white and yellow accessions.…”

Tortilla chips made with white sorghum and corn: Comparison of sensory and physicochemical characteristics with corn‐made commercial products

“…The snack food market is growing in sales worldwide and the research for developing new products with improved characteristics involves looking for alternative cereal sources and food industry by‐products (Navarro‐Cortezet al, 2016; Riaz, 2016). Sorghum is the fifth most‐produced cereal globally (Cardoso, Pinheiro, Martino & Pinheiro‐Santana, 2015) and is widely consumed in different forms in several countries, mainly in Africa, Asia, and Central America (Williams & Capps, 2018).…”