Production and evaluation of novel functional extruded corn snacks fortified with ginger, bay leaves and turmeric powder

This research aimed to produce gluten-free snacks on a pilot scale from quinoa flour. These snacks experienced an extrusion process, followed by baking. The effects of these technological processes on carbohydrate and protein digestibility, extractable phenolic compounds (EPP), hydrolyzable phenolic compounds (HPP), antioxidant capacity, and physical properties were evaluated in raw quinoa flour and extruded snacks. Extrusion increased digestible starch (RDS) from 7.33 g/100 g bs to 77.33 g /100 g bs. Resistant starch (RS) showed a variation of 2 g/100 g bs. It is noteworthy that protein digestibility increased up to 94.58 g/100 bs after extrusion and baking. These processes increased HPP content, while EPP and carotenoid content decreased. The samples showed significant differences (p < 0.05) in the antioxidant properties determined through the DPPH and ABTS methods. Values of 19.72 ± 0.81 µmol T/g were observed in snacks and 13.16 ± 0.2 µmol T/g in raw flour, but a reduction of up to 16.10 ± 0.68 µmol T/g was observed during baking. The baking process reduced the work of crispness (Wcr) from 0.79 to 0.23 N.mm, while the saturation (C*) was higher in baked ones, showing higher color intensity. The baking process did not influence the viscosity profile. The results in this study respond to the growing interest of the food industry to satisfy consumer demand for new, healthy, and expanded gluten-free snacks with bioactive compounds.

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“…Color changes are affected by thermal processes that may produce Maillard reactions, caramelization, hydrolysis, and pigment degradation [ 56 ].…”

Section: Discussionmentioning

confidence: 99%

Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties

Muñoz-Pabon

Roa-Acosta

Hoyos-Concha

et al. 2022

Foods

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“…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]. Moreover, the choice of process conditions allows preservation of their nutritional value and may increase the bioavailability of some bioactive ingredients as confirmed by the studies of Amer and Rizk [13], whose work showed an increase in the content of phenolic compounds in food end-products extruded from base material and plant additives.…”

Section: Introductionmentioning

confidence: 91%

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

Różańska-Boczula,

Wójtowicz,

Piszcz

et al. 2023

Applied Sciences

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The market of extruded products is constantly growing and the incorporation of fruit items into their recipe, can made a crisp snack product a healthy one of acceptable flavor. The subject of this work is the evaluation of the effects of production screw speed, fruit type and amount on selected physical properties (expansion index, bulk density, water absorption and solubility, texture profile and color balance) of corn-based gluten-free crisps supplemented with various amounts (0–20%) of dried fruits (apple, white mulberry, goji berry, elderberry, blackberry) processed at variable screw speeds (80, 100 and 120 rpm). This work demonstrates that it is possible to obtain marketable extruded snacks with natural color coming from the incorporated dried fruits and with adequate expansion and texture if addition was up to 10% of all the tested fruits. Moreover, very good aeration, crispy texture and acceptable natural color was found if dried elderberry and blackberry were added to snacks even at 15 and 20%. Application of 15 or 20% of apple, white mulberry and goji berries showed similar color profiles and caused decrease in texture and expansion of snacks. The rotational screw speed effect differs significantly only in hardness and cutting force of the supplemented corn crisps.

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“…Other new products that can be made from ginger are skin/stick, osmotically dried appetizing ginger flakes, ginger drinks, and ginger starch [88]. Amer et al [89] developed value-added extruded maize enriched with ginger extract at 3%. The product had better functional and sensory properties.…”

Section: Gingermentioning

confidence: 99%

Root Vegetables Having Medicinal Properties: Their Possible Use in Pharmaceutical and Food Industries

Siddiqui¹,

Ahmed²,

Devi³

et al. 2023

Advances in Root Vegetables Research

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Root, bulb, or tuber vegetables, which are borne underground, are reported to be dense in essential nutrients and come with several health benefits. Most of these root vegetables are the cultivated ones, but few are still underexploited. The root vegetables are consumed either wholly or partially and raw or after processing. They are high in fiber but low in fat and cholesterol. There are wide varieties of bioactive phytochemicals present in them that may contribute to their medicinal and nutraceutical properties. Although some research work has been conducted to uncover the pharmacological effects of root vegetables, their unlimited potential has yet to be fully exploited. The pharmaceutical industry can develop various health-promoting herbal formulations with medicinal properties. The food industry can employ novel processing technologies to preserve nutrition and prevent degradation of the phytochemicals during processing or for value addition of food products. The information presented in this chapter would be helpful for researchers, nutritional and medical professionals, pharmaceutical companies, and the food industry to design and develop effective medicines, drugs, and value-added food products by exploiting the specific as well as multiple modes of action of the various root vegetables.

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Production and evaluation of novel functional extruded corn snacks fortified with ginger, bay leaves and turmeric powder

Cited by 20 publications

References 78 publications

Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties

Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties

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

Root Vegetables Having Medicinal Properties: Their Possible Use in Pharmaceutical and Food Industries

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