Physico-chemical, structural and sensory quality of corn-based flax-snack

The growing consumer demand for healthy snacks has turned the interest of industry and research in the development of new ready-to-eat products, enriched with dietary fibers. Inulin is a soluble fiber with a neutral taste that promotes the good function of the intestine. Rice flour extrudates were produced under various extrusion temperatures, screw speeds, feed moisture concentrations and inulin replacement levels. The objective of this study was to investigate the effect of the material characteristics and the extrusion conditions on the structural and textural properties of the extrudates. Simple mathematical models were used for properties correlation with process conditions and through regression analysis it was revealed that there is a significant effect of extrusion temperature, screw speed, feed moisture content and inulin concentration on the final properties. Both density and maximum stress increased when moisture content and inulin concentration increased, while they decreased when extrusion temperature and screw speed increased. These results were also strengthened by scanning electron microscopy. The highest expansion ratio was presented when decreasing all process conditions apart from screw speed.

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“…The expansion ratio, Exp, was estimated by the quotient of the diameter of the extrudates to the diameter of the die (Ahmed 1999):…”

Section: Porositymentioning

confidence: 99%

‘The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions’

2015

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“…Researchers also explored pulses and legumes in combination with cereal blend to increase the nutritional value (Chakraborty andBanerjee 2009, Seth andRajamanickam 2012). Ahmed (1999) studied an extruded corn based flax snack and reported that increase of flaxseed flour decreased expansion ratio and increased bulk density. Processing and properties of extruded flaxseed corn puff was also reported by Wu et al (2007).…”

Section: Introductionmentioning

confidence: 99%

Defatted flaxseed meal incorporated corn-rice flour blend based extruded product by response surface methodology

Ganorkar¹,

Patel²,

Shah³

et al. 2015

J Food Sci Technol

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Considering the evidence of flaxseed and its defatted flaxseed meal (DFM) for human health benefits, response surface methodology (RSM) based on three level four factor central composite rotatable design (CCRD) was employed for the development of DFM incorporated cornrice flour blend based extruded snack. The effect of DFM fortification (7.5-20 %), moisture content of feed (14-20 %, wb), extruder barrel temperature (115-135°C) and screw speed (300-330 RPM) on expansion ratio (ER), breaking strength (BS), overall acceptability (OAA) score and water solubility index (WSI) of extrudates were investigated using central composite rotatable design (CCRD). Significant regression models explained the effect of considered variables on all responses. DFM incorporation level was found to be most significant independent variable affecting on extrudates characteristics followed by extruder barrel temperature and then screw rpm. Feed moisture content did not affect extrudates characteristics. As DFM level increased (7.5 % to 20 %), ER and OAA value decreased. However, BS and WSI values were found to increase with increase in DFM level. Based on the defined criteria for numerical optimization, the combination for the production of DFM incorporated extruded snack with desired sensory attributes was achieved by incorporating 10 % DFM (replacing rice flour in flour blend) and by keeping 20 % moisture content, 312 screw rpm and 125°C barrel temperature.

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“…Response surface methodology (RSM) allowed the flaxseed inclusion to the corn matrix up to 30%, higher than the maximum values of 15% and 20% reported by previous studies (Ahmed 1999;Wu et al 2007). …”

Section: Resultsmentioning

confidence: 99%

“…The data evidence that among the evaluated attributes, colour was rejected because the majority of panellists (75.6%) assigned grades of between 1 and 5, giving a mean score for this parameter, which fell below the acceptance limit. The reduction in sensory scores for colour would not be a major drawback for the production of these snacks because this dark snack could be coated with an appropriate seasoning that matches its colour, such as meat flavourings (Ahmed 1999).…”

Section: Resultsmentioning

confidence: 99%

“…This potentially beneficial effect on health must be gained by their regular consumption at the right amounts as part of a balanced diet (Rafter 2002;Roberfroid 2007). With this increasing emphasis on health and well-being, consumers are demanding taste, convenience and nutrition in food products, so nutrition needs to be incorporated as a dimension of product development (Ahmed 1999;Capriles et al 2009). …”

Section: Introductionmentioning

confidence: 99%

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Development of corn and flaxseed snacks with high-fibre content using response surface methodology (RSM)

Trevisan

Arêas

2011

International Journal of Food Sciences and Nutrition

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With the increasing emphasis on health and well-being, nutrition aspects need to be incorporated as a dimension of product development. Thus, the production of a high-fibre content snack food from a mixture of corn and flaxseed flours was optimized by response surface methodology. The independent variables considered in this study were: feed moisture, process temperature and flaxseed flour addition, as they were found to significantly impact the resultant product. These variables were studied according to a rotatable composite design matrix (2 1.68, 2 1, 0, 1, 1.68). Response variable was the expansion ratio since it has been highly correlated with acceptability. The optimum corn -flaxseed snack obtained presented a sevenfold increase in dietary fibre, almost 100% increase in protein content compared to the pure corn snack, and yielded an acceptability score of 6.93. This acceptability score was similar to those observed for corn snack brands in the market, indicating the potential commercial use of this new product, which can help to increase the daily consumption of dietary fibre.

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Physico-chemical, structural and sensory quality of corn-based flax-snack

Cited by 14 publications

References 0 publications

‘The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions’

‘The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions’

Defatted flaxseed meal incorporated corn-rice flour blend based extruded product by response surface methodology

Development of corn and flaxseed snacks with high-fibre content using response surface methodology (RSM)

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