Nutritionally improved third generation snacks produced by supercritical CO₂ extrusion I. Physical and sensory properties

Abstract

This study was aimed at investigating the possible application of defatted hazelnut, camelina, pumpkin, and hemp cakes (by-products of edible oil production) in the production of corn snack products, and to use supercritical CO 2 as a blowing agent in indirectly expanded snack products.Cakes were added in 3, 6, and 9% proportions. Extrusion was performed in a laboratory single screw extruder and expanded by microwave. The obtained extrudates were evaluated for their physical and sensory properties. For comparison, directly expanded products without supercritical CO 2 , were produced with the same raw materials. The addition of the by-product had a significant influence on the expansion ratio, bulk density, fracturability, and crispiness, and all four by-products were successfully incorporated in the production of sensory acceptable, indirectly expanded snack products, produced by supercritical fluid extrusion. This type of products is interesting for consumers since it can be home-made and produced without additives or any chemical substances. Practical applicationsBy-products of oil production (defatted press cake from pumpkin seeds, hazelnuts, camelina seeds, and hemp seeds), known as high-fiber and high-protein ingredients, were added in the corn grits with the aim to increase nutritional value of the product and to reduce the waste of the food industry.For production of indirectly expanded corn snacks, supercritical CO 2 is used as blowing agent, and pellets are expanded by microwave heating in few seconds. This is a good example of new products, which is interesting for consumers since it can be home-made and it is without additives or any chemical substances.

Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks

“…Density values for the second-generation products ranged from 0.21 ± 0.01 to 1.1 ± 0.04 kg m −3 while the density for third-generation products ranged from 0.13 ± 0.01 to 0.48 ± 0.01 kg m −3 ( Figure 1 b). As expected, for all products, density was equal or higher for the second-generation products compared to the third-generation products, in line with previously reported results [ 28 ].…”

Nutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes

“…Press cakes were obtained by screw pressing in a screw expeller (Model SPU 20; Senta, Serbia) and were defatted via supercritical CO 2 extraction (custommade extractor described by Jokić et al [41]). These processes are described in detail in our previous article, with the same preparation for usage in the extrusion process, along with the approximate composition [18].…”

“…In our previous study, we emphasized the importance of enriching products with nutritionally valuable substances and highlighted the advantages of extrusion and supercritical CO 2 extrusion in the production of snacks [ 18 ]. In that paper, we focused on processing issues and sensory properties.…”

Something to chew on: technological aspects for novel snacks

“…SC-CO 2 extrusion has also been used to produce corn snacks to which by-products of edible oils have been added. 82 Algae as snacks or snack ingredients Algae, including both multicellular macroalgae (seaweeds) and microalgae (a term generally used to refer to eukaryotic unicellular organisms, although sometimes extended to prokaryotic cyanobacteria), 72 have been regarded as sustainable sources of nutrients and bioactive compounds. Most algae produce several metabolites, including proteins, fatty acids, or polysaccharides with biological activities due to their adaptation to extreme environmental conditions.…”

“…Snacks containing apple pomace produced by SC‐CO 2 extrusion retained 84% of the phenolics of apple pomace. SC‐CO 2 extrusion has also been used to produce corn snacks to which by‐products of edible oils have been added 82 …”