Corn Crisps Enriched in Omega‐3 Fatty Acids Sensory Characteristic and its Changes During Storage

Abstract

Extruded cereal snacks are usually deficient in protein, mineral ingredients, valuable fatty acids. With the rise of health awareness among consumers, food manufacturers and scientists are pressed to take measures in order to develop new functional/health-beneficial foods. The aim of this work was to manufacture extruded crisps enriched with α-linolenic acid (obtained from linseed oil) and to observe whether storage of the product for the period of 6 months would cause its disqualification, primarily due to its sensory properties and secondarily due to its chemical properties. The research demonstrated that the addition of linseed oil to corn crisps at the amount of 5 % enables to obtain functional corn crisps containing over 2 g of ALA in a portion of 100 g even after 6 months of storage at room temperature. ALA-enriched crisps maintain the original sensory profile after 6 months of storage and their sensory profile is similar to the profile of crisps without the addition of linseed oil if they are packed in barrier packaging filled 100 % with argon. Therefore, they may be a healthier alternative to typical corn crisps.Electronic supplementary materialThe online version of this article (doi:10.1007/s11746-016-2873-y) contains supplementary material, which is available to authorized users.

Application of Lactobacillus plantarum in Functional Products Based on Fermented Buckwheat

“…The detailed sensory assessment of the samples of flavored buckwheat mashes was performed with implementation of the Quantitative Descriptive Analysis (QDA) according to a procedure described by Stone, Bleibaum, and Thomas (). This way of sensory profiling was chosen as a method widely used for evaluation of different food products providing information about the whole product profile (Rogalski, Nowak, Fiedor, & Szterk, ; Szterk & Jesionkowska, ). The procedure of sensory evaluation was conducted in accordance with ISO 13299 in the Laboratory of Sensory Analysis of Slovak Univ.…”

Evaluation of quality changes in nutritionally enriched extruded snacks during storage

“…Similarly, expanded food products particularly extruded foods, are susceptible to lipid oxidation (Viscidia et al 2004). Food items, particularly rich in fats are prone to oxidative rancidity that deteriorates the product quality (Gulla and Waghray 2012) and result in a change of flavour of the product (Rogalski et al 2016) thereby decrease its shelf life. Therefore, it is essential to understand changes in quality parameters that influence the product quality at various storage conditions.…”

Microstructure and storage stability of precooked kiwicha products

“…The main fatty acids of A. caudatus, A. cruentus, and A. hypochondriacus are palmitic, oleic and linoleic acids, which are closely related to storage stability (Gamel et al, 2007;Hlinková et al, 2013) because they are prone to oxidative rancidity that deteriorates the product quality, resulting in a flavor change that decreases its life. Therefore, it is essential to understand changes that influence product quality under various storage conditions (Rogalski et al, 2016).The sensorial acceptability in terms of color, flavor, texture, taste, and overall acceptability is directly influenced by lipid oxidation in the food due to the formation of peroxides, aldehydes, and ketones. Food sensory properties change during its storage because of various chemical, microbiological, and/or biochemical reactions that occur over that time.In addition, food storage stability depends on the moisture and water activity.…”