Quality properties of puffed corn snacks incorporated with sesame seed powder

Hashempour‐Baltork, Fataneh; Torbati, Mohammadali; Azadmard‐Damirchi, Sodeif; Savage, Geoffrey P.

doi:10.1002/fsn3.532

Cited by 26 publications

(20 citation statements)

References 38 publications

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“…Because of essential fatty acid and bioactive compounds importance in health, food products are enriched and fortified with oils and oilseeds with high essential fatty acids and bioactive compounds content. 28 , 29 , 12 Essential fatty acids and their balanced ratio have important health effects, therefore, should be considered in our daily diet. The optimal ratio of ω 6 :ω 3 fatty acids for the cure or prevention of diseases was defined as 1:1 to 4:1.…”

Section: Resultsmentioning

confidence: 99%

Chemical, Rheological and Nutritional Characteristics of Sesame and Olive Oils Blended with Linseed Oil

Hashempour‐Baltork¹,

Torbati²,

Azadmard‐Damirchi³

et al. 2018

Adv Pharm Bull

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Purpose: Nutritional quality and oxidation stability are two main factors in the evaluation of edible oils. Oils in their pure form do not have an ideal fatty acid composition or suitable oxidative stability during processing or storage.Methods: This study was designed to evaluate the chemical, nutritional and rheological properties of oil mixtures in three ratios of olive: sesame: linseed, 65:30:5; 60:30:10 and 55:30:15. Acidity value, peroxide value, rancimat test, fatty acid profile, nutritional indexes and rheological properties of the oil blends were determined. The nutritional quality was determined by indexes, including the atherogenic and thrombogenic indexs; the ratios of hypocholesterolemic: hypercholesterolemic; poly unsaturated fatty acid: saturated fatty acid and the ω6:ω3.Results: The results indicated that blending of other vegetable oils with linseed oil could balance ω6:ω3. Results showed that formulated oils had a good balance of oxidation stability and nutritional properties as well. Rheological data showed that these oil blends followed Newtonian behavior at 4°C and 25°C.Conclusion: According to the results, addition of linseed oil to vegetable oils containing high levels of bioactive compounds was a simple and economic practice to obtain a functional oil with good nutritional and stability properties.

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Section: Resultsmentioning

confidence: 99%

Chemical, Rheological and Nutritional Characteristics of Sesame and Olive Oils Blended with Linseed Oil

Hashempour‐Baltork¹,

Torbati²,

Azadmard‐Damirchi³

et al. 2018

Adv Pharm Bull

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“…Snack foods are popular due to their convenience, deliciousness, affordability, and a wide variety of options. Snacks are consumed by all age groups (Hashempour-Baltork, Torbati, Azadmard-Damirchi, & Savage, 2017), and therefore, there is an increasing demand for healthier and nutritionally denser products on the market (Maetens et al, 2017). Incorporating pulses into an accessible form, such as snacks, will let pulses become approachable in the face of dietary acculturation, urbanization, and an increasingly fast-paced food system (Winham et al, 2018).…”

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confidence: 99%

Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours

Chan

Masatcioglu

Köksel

2019

J Food Process Engineering

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Pulse flours are nutritionally dense ingredients that can increase protein and fiber contents of extruded foods to create healthier snacks. However, extruding with such ingredients can deteriorate desirable physical properties such as expansion. The use of physical blowing agents (e.g., gases) can counter this. In this study, N2 and CO2 gases were used to investigate the impact of blowing agents on physical properties of red lentil and yellow pea extrudates. Microscopy imaging of extrudate cross‐sections showed increased number of cells brought about by gas injection. Some textural parameters, such as crunchiness, were positively affected by gas use regardless of pulse type, whereas others, such as bowl life, were a function of both pulse and gas type. The greatest changes in overall extrudate color and lightness were observed for red lentil with N2 gas injection. The use of physical blowing agents during food extrusion presents great potential in manipulating extrudate expansion, microstructure, texture, and color, with N2 gas well suited for red lentil extrudates in dry form and CO2 gas well suited for yellow pea extrudates in wet form. Practical applications Physical blowing agent‐assisted extrusion is a novel technology for the food industry's ability to control aerated food structure and texture. As such, the concentration and solubility of blowing agents may be manipulated to enhance the physical properties of high protein‐ and high fiber‐aerated foods, including ready‐to‐eat snacks, breakfast cereals, and gluten‐free products. The use of physical blowing agent‐assisted extrusion has tremendous potential for the development of nutritionally dense, plant‐based aerated foods with consumer appeal. The results obtained are useful for the food industry because incorporation of such food products into our daily diets, through processing them using innovative technologies, not only adds value to plants (e.g., pulses and cereals) but also has potential health, economic, and ecological benefits for the society.

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“…Organoleptic properties are important factors in accepting and selecting foods for consumption (Hashempour‐Baltork, Torbati, Azadmard‐Damirchi, & Savage, ). In the present study, puffed cowhides in the ultrasonic group have the largest sensory score at 210°C.…”

Section: Resultsmentioning

confidence: 99%

Effect of ultrasonic treatment on the quality of puffed cowhide

Han

et al. 2019

J Food Process Engineering

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This study investigated the effects of ultrasonic on the quality of puffed cowhide and of ultrasonic treatment on various parameters, such as color, expansion rate, microstructure, texture, and sensory score. Under all experimental conditions, ultrasonic significantly improved the quality of puffed cowhide. Ultrasonic was used to treat the puffed cowhide at 210 C, at which the highest expansion rate, L*, and sensory acceptability are obtained.At this temperature, hardness, and masticatory properties obtained the minimum values.Moreover, the product's microstructure showed uniform bubbles, and the overall acceptability was high, thereby resulting in the optimal quality of the product. In addition, puffing rate and sensory evaluation were negatively correlated with hardness and chewiness, and the sensory evaluation was positively correlated with L*, ΔE, and puffing rate. Therefore, ultrasonic is an effective method for improving the quality of puffed cowhide. Practical applicationsUltrasonic processing is increasingly used in food technology. Through ultrasonic treatment, this study successfully solved the low expansion rate and poor coloration in puffed cowhide and found that cowhide can be recycled after slaughter. Ultrasonictreated puffed products exhibit bright color, high expansion rate, reduced hardness, and favorable chewiness and contain collagen that promotes health. These findings demonstrated that ultrasonic treatment significantly improves the quality of puffed cowhide.

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Quality properties of puffed corn snacks incorporated with sesame seed powder

Cited by 26 publications

References 38 publications

Chemical, Rheological and Nutritional Characteristics of Sesame and Olive Oils Blended with Linseed Oil

Chemical, Rheological and Nutritional Characteristics of Sesame and Olive Oils Blended with Linseed Oil

Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours

Effect of ultrasonic treatment on the quality of puffed cowhide

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