Physicochemical and sensory properties of corn grits and pineapple stem starch‐based extruded snacks enriched with oyster mushroom powder

Abstract

This study aimed to evaluate physicochemical and sensory characteristics of corn grits and pineapple stem starch-based extruded snacks enriched with oyster mushroom powder (OMP). Base materials (corn grits and pineapple stem starch at a ratio of 1:1) were mixed with OMP at levels of 5, 10 and 15% (w/w, total dry ingredients basis). The mixtures of dry ingredients were adjusted to 15% moisture content, followed by adding 4% palm oil. The mixtures were kept at room temperature overnight before being extruded using a twin-screw extruder with barrel temperatures of 80-140 °C and screw speed of 450 rpm. Increasing levels of OMP resulted in increased bulk density, hardness, redness, cell wall thickness, total phenolic content and antioxidant activity of extruded snacks but decreased expansion ratio, lightness and yellowness values. X-ray diffraction showed that extruded snacks with increasing levels of OMP resulted in higher amounts of V-type crystals, indicating to the greater formation of amylose-lipid complex. Sensory evaluation showed that extruded snacks with 5% OMP had the highest preference levels for all sensorial attributes. This study demonstrates that pineapple stem starch and OMP can be used to produce nutritionally enriched and acceptable extruded snacks.

Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste

“…Extraction of pineapple stem starch was prepared according to the methods of Nakthong et al [1] and Tangsrianugul et al [13] with some modifications. The pineapple stems were washed, peeled, and cut into small pieces.…”

Metabolomic profiling, nutritional parameters and potential bioactive metabolites of the edible mushroom Tricholoma mesoamericanum

“…Molecules such as polysaccharides, proteins, carbohydrates, sterols, organic acids, amino acids, vitamins, hormones, flavonoids, and phenolic compounds profoundly influence the nutritional quality and bioactive properties of food (Hounsome et al ., 2008; Wang et al ., 2022). Understanding these properties offers opportunities for their integrating mushrooms into functional foods and enhancing food quality, as seen in the use of mushroom powder or the proposal to incorporate mushroom bioactive proteins and polysaccharides as food ingredients (Li et al ., 2022; Tangsrianugul et al ., 2023; Xv et al ., 2023). These insights contribute to an expanding understanding of the varied applications of mushroom‐derived components in the food industry.…”

Physical characteristics of extrudate with treatment composition ratio of mixed corn grit-soybean flour and extruder barrel temperature

“…BD was determined according to a method by [7], with minor modification. The mass of 1 L graduated cylinder was measured using a digital balance and tared.…”