Physical properties and texture of gluten-free snacks supplemented with selected fruit additions

Abstract

Extrusion-cooking is used to produce directly expanded gluten-free snacks, especially for consumers with celiac disease. The aim of the study was to evaluate the effect of various fruits type supplementation as well as the processing screw speed on the physical properties and texture of ready-toeat corn-based gluten-free snacks. Black elderberry, chokeberry and strawberry were dried and used in the amount of 5 to 20% as a corn grit replacement. The directly expanded snacks were processed with a single-screw extruder at various screw speeds (80 and 120 rpm) and tested to measure their expansion ratio, bulk density, colour profile as well as their texture profile. The results showed the various effects of adding different types and amounts of fruit on the physical properties and texture of supplemented gluten-free snacks. A higher amount of fruit resulted in a significant decrease in the expansion ratio and an increase in the bulk density of the snacks. Reduced lightness and a more pronounced red tint were observed when red fruits were added. The desired hardness of the snacks suggested that the addition of fruit should be retained below 15% of the recipe content. The screw speeds applied showed a significant effect on the expansion, bulk density and texture of the tested snacks.

Fruit–Carrot-Based Smoothies as Innovative Products with a Complex Matrix of Bioactive Compounds Effected on Activities of Selected Digestive Enzymes and Cholinesterases In Vitro

“…As role models, parents should support their children in consuming more healthy beverages. Fruit and vegetable snacks are not only healthy but also have additional benefits as they do not contain gluten, which is harmful to people with celiac disease [ 6 ]. Hence, plant-based ingredients might be a good alternative for all age groups for snacking.…”

Analysis of the extrusion-cooking process and selected physical properties of snack pellets with the addition of fresh kale

“…Recent years have witnessed profound changes in the food market (Kantrong et al, 2022;Wójtowicz et al, 2019). Consumers expect to have access to easily digestible, convenient, and fortified foodstuffs that do not require an excessive preparation time.…”

Corn-Based Gluten-Free Snacks Supplemented with Various Dried Fruits: Characteristics of Physical Properties and Effect of Variables

“…Through the extrusioncooking, it is possible to produce breakfast cereals, instant noodles, expanded snacks, instant porridges and gruels, soy textures, as well as biodegradable materials [7]. The extrusion technique enables obtaining new products with specific characteristics from various raw materials and additives, also gluten-free [6,[8][9][10][11][12]. Enhancing a base material with fruits, vegetables, herbs, seeds or by-products of the agri-food industry increases the nutritional value of the extruded food end-product by providing antioxidants, polyphenols, vitamins and minerals [12].…”

“…Fruits and vegetables can be easily added to a daily diet as valuable additives that improve the nutritional value of food products, but also affect the color or texture of supplemented products [9][10][11]13,16,17]. Apple is an excellent fruit due to its availability, high nutritional value, and beneficial effect on human health [18,19].…”

“…Hence, the growing awareness of the potential benefits of fresh or dry fruit consumption is due to nutritional profile and anticancer, antioxidant, and anti-inflammatory [25]. For this reason, additives such as apple, mulberry, goji berry, elderberry or blackberry are proposed as valuable supplements to extruded products [11,26,27].…”