Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products

Ačkar, Đurđica; Jozinović, Antun; Babić, Jurislav; Miličević, Borislav; Balentić, Jelena Panak; Šubarić, Drago

doi:10.1016/j.ifset.2018.05.004

Cited by 67 publications

(81 citation statements)

References 47 publications

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“…As AP contains a significantly higher content of these sugars, the obtained results are consistent with this fact. Confirming this are the results of the carbohydrate contents of these by-products, published in our previous article [38]. So, the content in AP was 95.9% d.m., while in BSG and SBP it was significantly lower (59.9% and 84.3% d.m.…”

Section: Resultssupporting

confidence: 86%

“…The method developed in this research was used for the analysis of non-extruded mixtures and extruded corn snack products enriched with three different food industry by-products: brewer’s spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP). Since the objective of our previous research [38] was to produce corn snack products with acceptable physical and sensory properties, it was found that in the case of BSG and SBP 1% d.m. of pectin must be added in the mixtures prior to extrusion.…”

Section: Resultsmentioning

confidence: 99%

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Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method

et al. 2019

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The aim of this study was to develop a liquid chromatography/tandem mass spectrometry LC-MS/MS method for the simultaneous determination of acrylamide and hydroxymethylfurfural (HMF) in corn snack products enriched with food industry by-products: brewer’s spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP). Development of the method included the study of different sources for ionization, different mobile phases, different extraction conditions as well as different methods of sample preparation. Finally, the single LC-MS/MS method was developed for the analysis of both analytes in one step with a duration of 20 min using a simple single-step extraction. The method with apparent recoveries of 91.4 and 90.4 for acrylamide and HMF, respectively, was applied for the analysis of non-extruded and extruded samples. The obtained results shown that the acrylamide content was <LOD (limit of detection) for all raw materials and non-extruded mixtures, while HMF increased proportionally to the content of added by-products in the mixtures. After the extrusion process, quantification of the acrylamide could be done in all samples. A higher amount of by-products entails higher contents of acrylamide and HMF, with the most significant effect in AP extrudates, where the highest content of HMF (6069 ± 789 ng/g) and acrylamide (5.37 ± 0.50 ng/g) in samples with 15% AP was observed.

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Section: Resultssupporting

confidence: 86%

Section: Resultsmentioning

confidence: 99%

Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method

et al. 2019

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“…Extrusion was performed in a laboratory single‐screw extruder (Brabender GmbH, Model 19/20DN, Duisburg, Germany). The extrusion parameters for the production of 2G products were as described in our previous article (Ačkar et al, ).…”

Section: Methodsmentioning

confidence: 99%

Nutritionally improved third generation snacks produced by supercritical CO₂ extrusion I. Physical and sensory properties

Balentić

Jozinović

Ačkar

et al. 2018

J Food Process Engineering

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This study was aimed at investigating the possible application of defatted hazelnut, camelina, pumpkin, and hemp cakes (by-products of edible oil production) in the production of corn snack products, and to use supercritical CO 2 as a blowing agent in indirectly expanded snack products.Cakes were added in 3, 6, and 9% proportions. Extrusion was performed in a laboratory single screw extruder and expanded by microwave. The obtained extrudates were evaluated for their physical and sensory properties. For comparison, directly expanded products without supercritical CO 2 , were produced with the same raw materials. The addition of the by-product had a significant influence on the expansion ratio, bulk density, fracturability, and crispiness, and all four by-products were successfully incorporated in the production of sensory acceptable, indirectly expanded snack products, produced by supercritical fluid extrusion. This type of products is interesting for consumers since it can be home-made and produced without additives or any chemical substances. Practical applicationsBy-products of oil production (defatted press cake from pumpkin seeds, hazelnuts, camelina seeds, and hemp seeds), known as high-fiber and high-protein ingredients, were added in the corn grits with the aim to increase nutritional value of the product and to reduce the waste of the food industry.For production of indirectly expanded corn snacks, supercritical CO 2 is used as blowing agent, and pellets are expanded by microwave heating in few seconds. This is a good example of new products, which is interesting for consumers since it can be home-made and it is without additives or any chemical substances.

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“…Since many of extruded snacks are gluten-free, it is of great significance to evaluate their sensory acceptance. Ačkar et al (2018) reported the organoleptic test for the corn extruded snacks with added apple pomace [44]. The incorporation of apple pomace to extruded snacks significantly decreased most of the sensory properties including external appearance, chewiness and flavor.…”

Section: Extruded Food Productsmentioning

confidence: 99%

Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review

et al. 2020

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Apple pomace is a major by-product obtained during apple juice processing. Several million metric tons of apple pomace are estimated to be generated worldwide every year. However, the recovery rate of this by-product is low. Pomace is commonly disposed and thrown away as a waste, which results in environmental problems and even public health hazards. As a by-product of the apple juice processing industries, pomace contains plenty of different varieties of nutritionally important compounds, such as carbohydrates, phenolic compounds, dietary fiber and minerals. These important compounds can be recovered from apple pomace, or there is even a possibility of using apple pomace in the food systems directly or after minimal processing. Therefore, apple pomace can be utilized in food products to improve their health benefits and commercial values. This review focuses on the current food applications and influence of apple pomace on the characteristics of various food products.

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Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products

Cited by 67 publications

References 47 publications

Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method

Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method

Nutritionally improved third generation snacks produced by supercritical CO₂ extrusion I. Physical and sensory properties

Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review

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Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products

Cited by 67 publications

References 47 publications

Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method

Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method

Nutritionally improved third generation snacks produced by supercritical CO2 extrusion I. Physical and sensory properties

Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review

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Product

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Nutritionally improved third generation snacks produced by supercritical CO₂ extrusion I. Physical and sensory properties