Nutritional and Functional Properties of Extruded Cassava‐Soy Composite with Grape Pomace

Abstract

Cassava‐soy composite is extruded with grape pomace at 0, 10, and 20% addition levels. Some nutritional, functional, rheological properties, total phenolic content, and antioxidant activity of the extruded products are analyzed. Kinetics of starch digestibility show that extrusion cooking leads to a significant (p < 0.05) increase in the rate of starch digested but the addition of grape pomace lowers the rate of starch digestibility and estimated glycemic index. The water absorption capacity of composites decreases while the solubility index increases with increasing addition of grape pomace. FTIR spectra show an increase in β‐sheet formation as the addition of grape pomace increases. The composite with 20% grape pomace has the lowest viscosity and all composites exhibit a shear thinning behavior. Extrusion cooking probably leads to depolymerization of dietary fiber and redistribution of insoluble dietary fiber to soluble dietary fiber ratio. The total phenolic content and antioxidant activity of the cassava‐soy composite are significantly (p < 0.05) increased with the addition of grape pomace. The results indicate that grape pomace can be added to starch‐rich foods with extrusion cooking to produce instant products with potential health promoting properties.

Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods

“…The extrusion process can reduce the content of structural elements of IDF such as cellulose and hemicellulose, as a consequence of the heating and shearing inside the extruder, which can cause the formation of low molecular weight compounds with higher solubility and increase the SDF content. Oladiran and Emmambux () found a similar behavior in an extruded product made with cassava, soy, and grape by‐product. These authors attributed these results to the mechanical stress during the extrusion cooking that caused the breakdown of the glycosidic bounds of polysaccharides, releasing oligosaccharides, and increasing the SDF content.…”

“…The extrusion process can reduce the content of structural elements of IDF such as cellulose and hemicellulose, as a consequence of the heating and shearing inside the extruder, which can cause the formation of low molecular weight compounds with higher solubility and increase the SDF content. Oladiran and Emmambux (2018) found a similar behavior in an extruded product made with cassava, soy, and grape by-product.…”

Potential of grape byproducts as functional ingredients in baked goods and pasta

“…Functional properties of fibers such as water binding capacity, water holding capacity, and oil retention capacity must be considered when fiber-rich ingredients are used in food formulations. Water binding capacity of fibers is important for both physiological and technological points of view and is given by the hydroxyl groups (Maurya, Pandey, Rai, Porwal, & Rai, 2015;Oladiran , 2018). The hydration characteristics of fibers can be evaluated trough the water retention, swelling, and absorption capacities, the affinity for water depending on the number for hydroxyl groups and by default on the fiber source (Oladiran , 2018; Saikia & Mahanta, 2016).…”

“…Saikia and Mahanta (2016) reported a water holding capacity of grape peels of 7.56 g/g, an oil holding capacity of 10.64 g/g, and a swelling of 9.40 mL/g, higher values being obtained for mandarin peels and lower for cellulose. High hydration properties of DFs are related to an improved fecal bulking process, whereas a good oil absorption capacity leads to a reduced fat absorption in intestine and an enhanced excretion, which may conduct to lower cholesterol values (Oladiran, 2018;Saikia & Mahanta, 2016). The grinding process affects the functional properties of fibers.…”

Phase‐Transfer Strategy toward High‐Throughput Chromatographic Detection of Pentosan Content in Wheat‐Derived Products

“…Pentosans (polypentosides) are five membered sugar‐residue (xylose and arabinose) polymers of the general formula (C 5 H 8 O 4 ) n and widely distributed in wheat [5,6] . They compete with starch and protein for the available water in wheat products (i. e., bread) and thus are the key parameters which influence the wheat product quality and properties [7–9] . Pentosans are also the major components in non‐starch polysaccharides and dietary fibers.…”