Physical and sensory evaluation of a nutritionally balanced gluten-free extruded snack

İbanogˇlu, Şenol; Ainsworth, Paul; Özer, Emir Ayşe; Plunkett, Andrew

doi:10.1016/j.jfoodeng.2005.04.060

Cited by 64 publications

(36 citation statements)

References 5 publications

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“…The work of Siegel and Lineback (1976) identified extrusion as a useful process in respect of the development of a high protein snack to overcome issues of protein malnutrition in the developing world. Ibanoglu et al (2006) and Stojceska et al (2010) investigated the use of extrusion to produce snacks meeting the dietary needs of those on a gluten free diet. Extrusion has been investigated as a means of improving the nutrient profile for example increasing levels of dietary fibre (Stojceska et al 2010) and enriching foods with nutrients such as lycopene (Shoar et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Development of extruded Ready-To-Eat (RTE) snacks using corn, black gram, roots and tuber flour blends

et al. 2014

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Extruded RTE snacks were prepared from flour blends made with corn flour, Bengal gram flour, roots and tuber flours in a proportion of 60-80: 20: 20 respectively and moisture was adjusted to 17-20 %. The roots and tubers flours were developed from potato (Solanum tuberosum), yam (Dioscorea spp.), sweet potato (Ipomoea batatas L.), taro (Colocassia esculenta) and beet root (Beta vulgaris). Different formulations were extruded at 80±5°C (heater I) and 95-105°C (heater II) temperature, 300-350 rpm screw speed, 100±10°C die temperature and 15±2 kg/h feed rate. The exit diameter of the circular die was 3 mm. Sensory acceptability, physical parameters and nutrient analysis along with storage stability of the products was conducted. The fiber and energy content of the RTE extruded snack improved in experimental samples prepared using root and tuber flours. A serving of 100 g of the snack can provide more than 400 Kcal and 10 g of protein.The overall acceptability of RTE extruded products made with potato and taro were highly acceptable compared to yam and sweet potato. The study demonstrates utilization of roots and tuber flours as potential and diverse ingredients to enhance the appearance and nutritional properties in RTE extruded snack.

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Section: Introductionmentioning

confidence: 99%

Development of extruded Ready-To-Eat (RTE) snacks using corn, black gram, roots and tuber flour blends

et al. 2014

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“…e ninepoint hedonic scale was used (9 � extreme like, 5 � neutral, 1 � extreme dislike) for scoring. e scores of the taste and colour were integrated into the acceptability score [22].…”

Section: Sensory Evaluationmentioning

confidence: 99%

Effect of Fermentation Conditions and Plucking Standards of Tea Leaves on the Chemical Components and Sensory Quality of Fermented Juice

Tang

Shen

et al. 2018

Journal of Chemistry

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e effects of fermentation conditions (temperature, time, and pH) and plucking standards (one leaf and a bud to four leaves and a bud) on the chemical components and sensory quality of the fermented juices processed from crushed fresh tea leaves were investigated. e results showed that optimum fermentation conditions that resulted in fermented juices of the best sensory quality and the highest content of TFs were a temperature of 35°C, time duration of 75 min, and pH 5.1. e fermented juices processed from new shoots with three leaves and a bud or four leaves and a bud afforded high overall acceptability and TF concentration. ese differences arise because tea leaves with different plucking standards have different catechin content and enzyme activities. Fermented tea juice possessed higher concentrations of chemical components such as soluble solids, amino acids, and TFs and exhibited better sensory quality as compared to black tea infusion. e TF concentrations decreased as the pH of the fermenting juice increased, and the fermented juice showed the best overall acceptability. ese results provide essential information for the improvement of the processing of black tea beverage by suggesting fermentation of fresh tea leaves as a better alternative to their infusion.

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“…Various studies have been carried out on the enrichment of snacks with different ingredients, such as soy flour (LI et al, 2005;NWABUEZE, 2007) (HUANG et al, 2006;IBANOGLU et al, 2006), vitamins (ATHAR et al, 2006, carrot and basil powder (IBANOGLU et al, 2006), yam flour (ALVES; GROSSMANN, 2002), among other ingredients, such as oats and fibers (BOMBO, 2006;KARAM;SILVA, 2001).…”

Section: Conditioning Extrusion and Dryingmentioning

confidence: 99%

Functional extruded snacks with lycopene and soy protein

et al. 2010

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In this work, the effects of thermoplastic extrusion process parameters (raw material moisture content and temperature) and the addition of functional ingredients (lycopene and soy protein) on quality characteristics of a base-formulation for extruded corn snacks were studied, with the objective of developing an easy-to-eat functional product. A single-screw Labor PQ 30 model Inbramaq extruder was used for extrusion and a central composite rotational design (CCRD) was followed. The independent variables were: i) percentage of soy protein isolate (0-30%); ii) percentage of lycopene preparation (0-0.1%); iii) raw material moisture content (20-30%); and iv) 5th zone temperature (100-150 °C). The expansion index reached maximum values with the lowest raw material moisture content (20%) and intermediate temperatures (approximately 125 °C). Instrumental hardness was higher with high moisture and low temperature; however, increasing the percentage of soy protein was beneficial for the texture of the product, reducing hardness. The red color intensity increased with the increase in lycopene content and moisture, and with the reduction of temperature. Sensory acceptance tests were carried out for two products, with maximum percentages of the functional ingredients, 20% moisture and temperatures of 125 and 137 °C, with greater acceptance for the product extruded at 125 °C.

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Physical and sensory evaluation of a nutritionally balanced gluten-free extruded snack

Cited by 64 publications

References 5 publications

Development of extruded Ready-To-Eat (RTE) snacks using corn, black gram, roots and tuber flour blends

Development of extruded Ready-To-Eat (RTE) snacks using corn, black gram, roots and tuber flour blends

Effect of Fermentation Conditions and Plucking Standards of Tea Leaves on the Chemical Components and Sensory Quality of Fermented Juice

Functional extruded snacks with lycopene and soy protein

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