Optimization of an extrusion process for the development of a fiber‐rich, ready‐to‐eat snack from pineapple by‐products and sweet whey protein based on corn starch

Abstract

The aim of the present study was optimized extrusion cooking process for the development of a fiber‐rich, ready‐to‐eat snack from pineapple by‐products and sweet whey protein based on corn starch. The variables studied were the extrusion temperature (ET = 120–180°C), feed moisture content (FMC = 18–25 g/100 g), proportion of sweet whey powder/corn starch (SWP/CS = 0–59.5 g/100 g), and proportion of pineapple by‐product powder (PBP = 0–30 g/100 g), (PBP + [SWP + CS] = 100 g). Analysis of the standardized effects revealed that the SWP/CS proportion had the most significant importance among all the variables, followed by the PBP content. The optimal extrusion conditions were ET = 160.00°C, FMC = 23.04 g/100 g, SWP/CS = 52.08 g/100 g, and PBP =22.50 g/100 g. These results represent an alternative to add value to these raw materials of low commercial value while also avoiding the generation of waste and environmental pollution. Practical applications These results represent an alternative to add value to these raw materials of low commercial value, as well as avoiding the generation of waste and environmental pollution.

Effects of formulation and process conditions on chemical composition, color parameters, and acceptability of extruded insect‐rich snack

“…Typically, the increase in the extrusion temperature favors the denaturation of proteins (Melo et al., 2011); however, in this investigation, it had no effect ( p < .05), which was probably due to the absence of water (sufficient quantity) during the process, and thus not modifying the protein content present (Arribas et al., 2017; Rivera‐Mirón et al., 2020). Singh et al.…”

“…The nixtamalization of maize is an alkaline thermal process that improves the physicochemical, functional, and nutritional properties of corn and increases the quality of the protein, the calcium content, and the bioavailability of niacin in corn grains (Estrada‐Girón et al., 2014). Maize‐based snacks have good physical (expansion and texture), functional, and sensory characteristics that vary based on the processing conditions, such as the extrusion temperature, moisture, and screw speed (Rivera‐Mirón et al., 2020; Rodríguez‐Miranda et al., 2011; Téllez‐Morales et al., 2020). Therefore, the purpose of this research was to analyze the impact of the extrusion process on the chemical composition, color parameters, and acceptability of protein‐rich, ready‐to‐eat snacks made in a single‐screw extruder with blends of nixtamalized maize ( Zea mays L.) flour and grasshopper ( Sphenarium purpurascens Ch.)…”

“…not modifying the protein content present(Arribas et al, 2017;Rivera-Mirón et al, 2020) Singh et al (2007). note that the digestibility of protein increases after the extrusion process as a result of the structural modification of the proteins and the inactivation of anti-nutritional factors caused by the denaturation of the proteins.…”

Effect of the concentrations of corn starch and whey protein isolate on the processing parameters and the physicochemical characteristics of the extrudates

“…In addition, it has been used to produce a wide variety of food products such as snacks, ready‐to‐eat cereals, textured vegetable protein, confectionery, and animal feed. The whey proteins play a fundamental role in the food industry, due to their contribution to nutrition and functionality; incorporating them into extruded products can provide a nutritionally sound and economical approach to fortification, enhancing texture, flavor, and color (Allen et al., 2007; Amaya‐Llano et al., 2007; Quevedo et al., 2020; Rivera‐Mirón et al., 2020). Despite the disadvantages associated with adding components such as whey protein to extrudates, the nutritional value increases, and this may provide other benefits for food products such as snacks; in addition, the use of starches can improve the textural qualities of extrudates by increasing the number of bubbles, which can act as nucleation sites for the flash in the die (Allen et al., 2007; Grasso, 2020; Quevedo et al., 2020).…”

“…could increase the degree of filling of the cylinder, which promoted the flow of the melt with a higher mass flow rate during extrusion, leading to a lower SME, It is also directly related to the internal friction of the material during extrusion(Pensamiento-Niño et al, 2018;Rivera-Mirón et al, 2020;Wu et al, 2019;Yu et al, 2017;Zhang et al, 2018) Dalbhagat et al (2019). explained that the conversion of starch during extrusion depends on the degree of mechanical energy provided to the feed material that improves the breaking of intermolecular hydrogen bonds and promotes greater gelatinization of the starch and a greater expansion of the product occurs in high SME values.…”