Usability of residual oat flour in the manufacture of extruded corn snacks

Abstract

Extrusion technology is used to produce snacks from various raw materials, including by-products. One such by-product is residual oat (Avena sativa L.) flour (ROF), which is obtained as a by-product in the production of Betaven. The aim of this study was to prepare extrudates based on cornmeal with varying proportions of ROF, and to investigate the influence of applied additives on nutritional and prohealth compounds and the texture and functional properties of the snacks. Cornmeal extrudates with varying proportions of ROF were analyzed. Products obtained at a 1:2 compression ratio with 10% ROF exhibited the highest expansion, least density and hardness, and the highest water-binding capacity. The use of a 10% addition level caused an increase in soluble dietary fiber by 63%, insoluble fiber by 25%, polyphenols by 23%, and antioxidant activity by 22%. The above-mentioned extrudates had the best sensory quality, and therefore this level of ROF addition is recommended for industrial processing.La extrusión tecnológica podría utilizarse para producir snacks a partir de varios materiales crudos incluidos los derivados. Los productos derivados son residuos de harina de avena (Avena sativa L.) (RHA), la cual se obtiene como un sub-producto en la producción de Betaven. El objetivo de este estudio es preparar extruídos compuestos de harina de maíz con varias proporciones de RHA y examinar la influencia de aditivos añadidos de compuestos nutricionales y saludables, además de la textura y propiedades funcionales de los snacks. Se analizaron los extruídos de harina de maíz con diferentes cantidades de RHA. Los productos obtenidos a un ratio de compresión 1:2 con una proporción de 10% de RHA presentaron una mayor expansión, baja densidad y dureza, además de una mayor capacidad de retención de agua. La utilización de 10% de nivel de adición causó un aumento de 63% en la fibra alimentaria soluble, de 25% en la fibra insoluble, de 23% en los polifenoles y de 22% en la actividad antioxidante. Estos extruídos mencionados resultaron tener la mejor calidad sensorial. Por esa razón, este nivel de adición de RHA se recomienda para los procesos industriales. Palabras

Effects of formulation and process conditions on chemical composition, color parameters, and acceptability of extruded insect‐rich snack

“…The protein content found in this research was within the range reported for high‐protein snacks, Gumul et al. (2015) from 7.71–8.98 g/100 g, Alam et al. (2016) of 10.25–14 g/100 g, Navarro‐Cortez et al.…”

“…James and Nwabueze (2013) noted that extrusion cooking significantly ( p < .05) increased ash in extrudates from 2.85 to 5.15 g/100 g, which was attributed to the high temperature of the barrel and the high cutting speed involved during the process of cooking. The ash content found in this research (1.67–7.88 g/100 g) was higher than that (0.58–2.5 g/100 g) reported by other authors (Gumul et al., 2015; Liu et al., 2017; Navarro‐Cortez et al., 2016). These differences were due to the mineral content of the raw materials used in each investigation.…”

“…This result was due to the loss in lipids as a result of impregnation in the barrel and the screw, as well as to the degradation of lipids due to the high processing temperatures; this complexation depends on both the starch and the type of lipid present in a food, which reduces the efficacy of some lipid extraction procedures (such as the use of petroleum ether or hexane), producing the apparent disappearance of lipids during processing (Sobukola et al, 2013). The range of lipid content found in this investigation was within the range reported by Liu et al (2017) at 1.42 g/100 g, that by Gumul et al (2015) at 1.77-3.35 g/100 g. These differences are due to the raw materials used to obtain the extruded product and its lipid content. Raksakantong et al (2010) note that edible insects are a good source of healthy and beneficial fatty acids such as longchain omega-3 fatty acids, such as alpha-linolenic acid; eicosapentaenoic acid; and other polyunsaturated fatty acids, considering them as good sources of lipids and proteins.…”

“…(2017) at 1.42 g/100 g, that by Gumul et al. (2015) at 1.77–3.35 g/100 g. These differences are due to the raw materials used to obtain the extruded product and its lipid content. Raksakantong et al.…”

Physicochemical properties of ready‐to‐eat extruded nixtamalized maize‐based snacks enriched with grasshopper

“…Sensory analysis of food is especially important as it provides information on potential consumer attitudes to a new product (Gumul et al, 2015). Figure S3 shows the visual appearance of the four evaluated runs (Run 1, Run 5, Run 9 and Run 14) and the processing conditions used.…”