Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates

Obradović, Valentina; Babić, Jurislav; Šubarić, Drago; Jozinović, Antun; Ačkar, Đurđica; Klarić, Ilija

doi:10.1016/j.foodchem.2015.03.045

Cited by 36 publications

(41 citation statements)

References 30 publications

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“…The content of polyphenols (PC) and antioxidant capacity of fresh and dried samples are shown in Table 3. Similar values of PC and ABTS antioxidant activity for fresh pumpkin of Hokkaido variety were obtained by Obradović et al [38]. For nonosmotically dehydrated pumpkin subjected to VMD process, a decrease in PC was observed after drying and the values of antioxidant capacity were reduced.…”

Section: Values Of Determination Coefficientsupporting

confidence: 84%

The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

Lech

Figiel

Michalska

et al. 2018

Journal of Food Quality

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The study examined the osmotic dehydration of pumpkin slices in chokeberry, flowering quince, and raspberry concentrated juices. Products obtained were subjected to vacuum-microwave finish drying (VMD). The objective of the study was to evaluate the drying kinetics and the chemical properties, that is, total polyphenolics content and antioxidant capacity of the vacuum-microwave-dried pumpkin products. The concentration and temperature of the juices were 40 ∘ Brix and 45 ∘ C, respectively. The pumpkin slices were pretreated in concentrated juices for 0.5, 1, 2, 3, and 6 hours. Vacuum-microwave finish drying was carried out at the power of magnetrons that ensured the maintenance of the safe temperature (below 90 ∘ C) of the slices measured with the use of infrared camera. The results of the study showed that the moisture content of samples during the pretreatment in concentrated juices was decreasing until the equilibrium stage. The logarithmic model was used to describe the drying kinetics of pumpkin during VMD. Osmotic pretreatment resulted in a decrease in colour coordinates, improved the antioxidant activity of dried product, and prolonged the duration of VMD.

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Section: Values Of Determination Coefficientsupporting

confidence: 84%

The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

Lech

Figiel

Michalska

et al. 2018

Journal of Food Quality

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show abstract

“…The operating conditions varied at 3 levels and the design required 17 experiments with five replicates for the central point. The content of DHC (0, 5, and 10%), investigated moisture content (15, 20, and 25%) and extrusion temperatures (150, 165, and 180°C) were established according to preliminary trials and our previous investigations focused on the (Obradović et al 2015), and the investigations of other researchers who studied the application of by-products of the oil production industry were used (Yağci & Göğüş 2008;Nascimento et al 2012). The data in Table 2 indicate that all the investigated variables varied significantly according to the applied process parameters of extrusion.…”

Section: Resultsmentioning

confidence: 99%

Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

Jozinović¹,

Ačkar²,

Jokić³

et al. 2017

Czech J. Food Sci.

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Jozinović A., Ačkar D., Jokić S., Babić J., Panak Balentić J., Banožić M., Šubarić D. (2017): Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake. Czech J. Food Sci., 35: 507-516.The effects of defatted hemp cake added to corn grits (at ratios of 0, 5, and 10% DM), the moisture content of the mixtures (15, 20, and 25%) and the temperature in the extruder ejection zone (150, 165, and 180°C) on the physical properties of extruded products have been investigated. Statistical optimisation of investigated extrusion conditions using the response surface methodology was performed. The hemp cake was completely defatted by means of a supercritical CO 2 extraction. The extrusion was performed on a laboratory single screw extruder and regulated by the following parameters: temperature in the dosing and compression zone (120 and 150°C), screw compression ratio (4 : 1), round die (4 mm). The change of extrusion process conditions significantly affected the physical properties of produced snacks. The expansion ratio ranged between 1.38 and 3.11, bulk density between 0.14 and 0.49 g/cm 3 , hardness between 18.15 and 70.62 N, fracturability from 3.65 to 10.38 mm, and the total colour change between 3.25 and 24.73.

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“…Our research group has, within the project “Application of food industry by‐products in development of functional and environmentally friendly extruded food products and additives” successfully incorporated several agro‐food industry products (Jozinović, Šubarić, Ačkar, Babić, & Klarić, ; Jozinović, Ačkar, Babić et al, ; Jozinović, Ačkar, Šubarić et al, ; Jozinović, Šubarić, Ačkar, Babić, & Miličević, ; Obradović, Babić, Šubarić, Jozinović, & Ačkar, ; Obradović, Babić, Šubarić, Jozinović, Ačkar, & Klarić, ) and by‐products (Jozinović et al, ; Jozinović, Ačkar, Šubarić et al, ; Jozinović, Ačkar, babić et al, ; Panak Balentić, Jozinović, Ačkar, Babić, Miličević, Grec, Jašić et al, , Panak Balentić, Jozinović, Ačkar, Babić, Miličević, Grec, & Šubarić, ) into extruded snacks based on corn grits, thus increasing the fiber content, polyphenol content, and in some cases protein content of the products, while preserving the acceptability of the products with the consumers.…”

Section: Introductionmentioning

confidence: 99%

Cocoa husk application in the enrichment of extruded snack products

Jozinović

Balentić

Ačkar

et al. 2018

J Food Process Preserv

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The aim of this research was to enrich extruded snack with cocoa husks. It was added to corn grits in 5%, 10%, and 15% d. m., the moisture was set to 15%, and the prepared samples were extruded in a laboratory single screw extruder at 135/170/170°C, with 4 a mm‐round die and a screw with the compression ratio of 4:1. Physical properties, resistant starch (AOAC 2002.02), starch damage (AACC 76‐31), polyphenol content (Folin‐Ciocalteau), and antioxidant activity (DPPH) were determined. Although the addition of cocoa husk resulted in harder, darker snacks with increased retrogradation tendency, these properties were still in the acceptable range. Resistant starch, polyphenol content and antioxidant activity of the flips increased proportionally with the addition of cocoa husks, while starch damage slightly decreased, indicating that cocoa husk may be successfully employed as an agent for the fortification of nutrients. Practical applications The practical application of the research is dual. On one hand, chocolate industry has opened new way to exploit its by‐product (cocoa husk), which is much better than as use as feed (theobromine has to be removed for this purpose) or mulch (lack of husk is that is light and has to be used in large quantities, which may affect soil properties). On the other hand, snack industry has gain insight into how to improve nutritional properties of the products that are calorie dense and nutritionally very poor.

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Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates

Cited by 36 publications

References 30 publications

The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

Cocoa husk application in the enrichment of extruded snack products

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