The Influence of Addition of Defatted Blackcurrant Seeds on Pro-Health Constituents and Texture of Cereal Extrudates

Abstract

Extrudates used in the study were prepared on the base of cornmeal (100%)control, which was in 10, 30 and 50% replaced by defatted seeds of blackcurrant, which were a by-product of supercritical fluid extraction, used for oil production. The aim of the study was to check the influence of the level of defatted blackcurrant seeds, on texture and chemical composition of the obtained extrudates. Special attention was paid to pro-health constituents, i.e., dietary fiber, polyphenols, flavonoids and anthocyanins. The addition of defatted seeds resulted in an increase of polyphenol content, and antioxidant activity, and the rise in the level of flavonoids and soluble dietary fiber as compared with control. The enrichment of extrudates in pro-health components, as well as improvement of sensory score, suggests that 10% addition of defatted blackcurrant seeds is a suitable level for preparation of extruded fruit-cereal snacks. PRACTICAL APPLICATIONSThe study demonstrates that defatted blackcurrant seeds could be a good, natural source of bioactive components in cereal snacks produced by extrusion. The suggested level of this component, optimal from sensory and dietary point of view, is 10%.

Physicochemical Characteristics of Cereal Extrudates with Different Levels of Defatted Blackcurrant Seeds

“…This has been demonstrated in corn and rye–corn extrudates with defatted blackcurrant seeds added (Gumul et al . ). Preparation of this type of cereal‐and‐fruit extruded snack product seems to be quite promising because it can enrich the range of extruded products on this highly competitive market.…”

“…The attractiveness of these products is not only affected by their health‐promoting qualities (Gumul et al . ) but also by their hardness and other physical properties, because all these factors influence sensory evaluation. Among the chemical compounds responsible for establishing these properties, starch and dietary fiber (hemicelluloses and beta‐glucans) are especially important.…”

“…The addition of such material to cereal products seems to be fully justified, because it enriches their functional components (Gumul et al . ), but how it affects the physical characteristics of the extrudate, including expansion, density, water‐binding capacity, solubility and structure, should be analyzed.…”

Effect of Brewer’s Spent Grain Addition on Properties of Corn Extrudates with an Increased Dietary Fibre Content

“…Nutrition studies showed that an addition of BSG exerted beneficial health-promoting effects, connected with an increase in faecal mass and shortening of the time of food passage through the alimentary tract [Fastnaught, 2001]. There are many reports on dietary fibre content changes as the effect of extrusion [Fornal et al, 1993;Gumul et al, 2011;Matusz-Mirlak et al, 2007;Rzedzicki & Zarzycki, 2007]. These studies refer mainly to soluble and insoluble dietary fibre, with no differentiation into their individual fractions.…”

The Effects of Cephalaria Syriaca Flour on Dough and Bread Containing Different Levels of Barley Flour

“…The protective effect of whole grains could be due to the presence of a number of phytochemicals, dietary fiber and phenolic compounds that may play a major role in disease risk reduction (Gumul et al . ; Gamel and Abdel‐Aal ).…”