Physical and sensory properties of corn flakes with added dry residue of wild oregano distillation

Abstract

According to the modern nutritionists, cereal products such as flakes and snacks are the most common foods in the daily diet. The extrusion technology makes it possible to apply different sources of ingredients for the enrichment of cereal-based flakes or snack products. Substances with strong antioxidant properties such as wild oregano have a positive impact on human health. Therefore, they attract the attention of scientists, consumers and food industry experts. This paper investigates the effects of the simultaneous addition of dry residue from wild oregano distillation (0.5 g/100 g sample and 1 g/100 g sample), on the physical-textural and color properties of corn flakes in order to create a new product with improved nutritional properties. The addition of dry residue of wild oregano positively influenced the physical characteristics of the corn flakes (decrease in the bulk density by 30.2 %, and increase in the expansion rate by 44.9 %), as well as led to decrease in their texture hardness and work of compression by 42.8 and 40.3 %, respectively. Also, the oregano significantly changed the color of the flakes. The Tukey's HSD test showed statistically significant differences between most of the mean values of physical-textural, color and sensory attributes of the oregano-added corn flakes and the ones of the control sample. A principal component analysis has been applied to classify the samples according to the differences in the studied parameters. The data showed that the investigated corn flakes with added dry residue from wild oregano distillation is a new food product with good physical-textural and sensory properties due to a higher level of its antioxidant activity. Moreover, this new product may contribute to the valorization of edible industrial waste in food production.

Optimization and Development of Ready to Eat Chocolate Coated Roasted Flaked Rice as Instant Breakfast Food

“…Thus, keeping the color parameters of RFR as a reference, the ΔE was determined by following Equation (2) and observed to range from 37.40 to 48.48. An increase in the ΔE may be attributed to the addition of a dark compound of coating material on the surface of CCRFR [ 35 ]. The least value of ΔE was observed when the smallest quantity of coating materials such as jaggery (17.31) and dark chocolate (8.50) was applied and vice versa.…”

Production of Novel healthy Barely Flakes by using Naked Barley, Naked Oats and Unused Baladi bread (Sahla)

“…First method: by extrusion according to (Košutić et al, 2016). In order to achieve correct moisture distribution to a level of 25%, flours were thoroughly combined, conditioned (a hydrothermal treatment) for 12 hours, and then sprayed with a calculated amount of water.…”

Comparative study on effects of adding germinated and non‐germinated legumes on bioactive components, antioxidant, textural and sensory characteristics of cereal flakes

“…Sensory assessment was made in terms of color, odor, chewability, and overall acceptability. The acceptable criteria for flakes were crispy texture and maintenance of integrity even after soaking in milk (Košutić, Filipović, Pezo, Plavšić, & Ivkov, 2016).…”