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Xie S, Li H, Li N, Liu Z, Xu D, Hu L, Mo H. Lentinus edodes Powder Improves the Quality of Wheat Flour Gluten Sticks. Foods 2023; 12:foods12091755. [PMID: 37174294 PMCID: PMC10177975 DOI: 10.3390/foods12091755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 04/19/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023] Open
Abstract
Spicy wheat flour gluten sticks are delicious and affordable puffed snacks for young adults and even minors in China, and have a relatively simple nutritional quality. L. edodes powder (LEP) is rich in nutrients and boasts a variety of biological activities. This study evaluated the effects of different concentrations of LEP addition on the quality of wheat flour gluten sticks. The gelatinization results of the products showed that the peak viscosity decreased from 454 cP to 251 cP; the breakdown value decreased from 169 cP to 96 cP; and the setback value decreased from 381 cP to 211 cP. With the increase in LEP, the radial expansion rate (RER) of L. edodes gluten sticks (LSGS) first increased and then decreased, reaching a maximum value of 1.388 in the 10% LEP group. The oil absorption rate (OAR) of LSGS increased from 5.124% to 14.852% with the increase in the amount of LEP. Additionally, texture profile analysis showed that the hardness value increased from 1148.898 to 2055.492 g; the chewiness value increased from 1010.393 to 1499.233; and the springiness value decreased from 1.055 to 0.612. Through X-ray diffraction (XRD), it was found that the crystal type was transformed from A-type crystal to B-type and V-type crystals. Low field nuclear magnetic resonance (LF-NMR) results showed that the moisture distribution in the products was basically bound water. The scanning electron microscopy (SEM) results showed that, with the increase in the LEP amount, the surface of the products changed from rough to smooth. Sensory evaluation results indicated that the products with 10% LEP helped to maintain better taste and quality of LSGS, with an average score of 7.628, which was the most popular among consumers. This study not only increases the possible raw materials for use in extruded puffed food, but also provides a new possibility for the production of high-quality edible fungi extruded products.
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Affiliation(s)
- Suya Xie
- School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China
| | - Hongbo Li
- School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China
| | - Na Li
- School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Zhenbin Liu
- School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China
| | - Dan Xu
- School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China
| | - Liangbin Hu
- School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China
| | - Haizhen Mo
- School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China
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Jo Y, Kim E, Kim S, Ban C, Lim S. Delayed Quality Deterioration of Low-Moisture Cereal-Based Snack by Storing in an Active Filler-Embedded LDPE Zipper Bag. Foods 2022; 11:foods11121704. [PMID: 35741906 PMCID: PMC9222394 DOI: 10.3390/foods11121704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 06/05/2022] [Accepted: 06/08/2022] [Indexed: 12/02/2022] Open
Abstract
This study focused on controlling the vapor permeability of an active zipper bag and preserving the quality of cereal-based snacks during the storage period at home. The active zipper bag was prepared by extruding low-density polyethylene with active fillers obtained from natural mineral materials. The active zipper bag showed the same transparent appearance as the existing one but showed 21% lower water vapor capability. As a result, during a 20-day storage period, three types of grain-based snacks (biscuits, shortbread cookies, and puffed snacks) showed delayed increases in weight, moisture content, and moisture activity when stored in an active zipper bag. In addition, this also affected the texture of the biscuits and shortbread cookies, in which the area under the curve was reduced significantly after appearing at a peak during the hardness measurement. On the other hand, the decrease in the number of air cell fracture events in puffed snacks was remarkable. This result suggests that the inner microstructure is preserved better when stored in an active zipper bag. In conclusion, the active zipper bag showed poor water vapor permeability, suggesting that the prepared zipper bag can be developed as snack packaging.
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Affiliation(s)
- Youngje Jo
- Research and Development Department, B.E.T., Busan 48119, Korea;
| | - Eunghee Kim
- Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea;
| | - Sangoh Kim
- Department of Plant and Food Sciences, Sangmyung University, Cheonan 31066, Korea;
| | - Choongjin Ban
- Department of Environmental Horticulture, University of Seoul, Seoul 02504, Korea
- Correspondence: (C.B.); (S.L.); Tel.: +82-2-6490-2687 (C.B.); +82-31-750-5873 (S.L.)
| | - Seokwon Lim
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Korea
- Correspondence: (C.B.); (S.L.); Tel.: +82-2-6490-2687 (C.B.); +82-31-750-5873 (S.L.)
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3
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Senevirathna SSJ, Ramli NS, Azman EM, Juhari NH, Karim R. Production of innovative antioxidant‐rich and gluten‐free extruded puffed breakfast cereals from purple sweet potato (
Ipomoea batatas
L.) and red rice using a mixture design approach. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sri Sampath Janaka Senevirathna
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia Serdang Malaysia
- Extension and Training Centre, Department of Agriculture Peradeniya Sri Lanka
| | - Nurul Shazini Ramli
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia Serdang Malaysia
| | - Ezzat Mohamad Azman
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia Serdang Malaysia
| | - Nurul Hanisah Juhari
- Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia Serdang Malaysia
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia Serdang Malaysia
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Forsido SF, Welelaw E, Belachew T, Hensel O. Effects of storage temperature and packaging material on physico-chemical, microbial and sensory properties and shelf life of extruded composite baby food flour. Heliyon 2021; 7:e06821. [PMID: 33997380 PMCID: PMC8099751 DOI: 10.1016/j.heliyon.2021.e06821] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 08/31/2020] [Accepted: 04/12/2021] [Indexed: 11/25/2022] Open
Abstract
Background The storability and eventual quality of flour is influenced by the optimality of the storage conditions. The present study assessed the effect of storage temperature on extruded composite flour packed in different packages. Methods Oats, soybean, linseed and premix (sugar, salt, Moringa & fenugreek) were blended and extruded. The extruded flour was packed in paper, polyethene and woven polypropylene bags and stored at -18, 25, 35, 45 °C. Moisture content, fat content, water activity, bulk density, aroma, color and microbial load were measured fortnightly for three months. Results The physico-chemical and sensory properties of the flour samples were significantly (p < 0.05) affected by the storage temperature and packaging material along the storage period. The highest moisture content (4.02 g/100g) was recorded on the 90th day of storage for flour stored in polypropylene bag at -18 °C. The highest water activity (0.68) was recorded from flour packed in woven polypropylene bags stored at 25 °C for 45 days and flour packed in paper bags at days 15 and 45 at 35 °C, whereas the lowest aw (0.18) was recorded for samples stored for 90 days at 45 °C packed in polypropylene bags. Flour samples packed in polyethene bags retained their moisture content. The highest bulk density (0.61 g/ml) was recorded on day 0 and it decreased gradually where the lowest value (0.51 g/ml) was recorded for flour samples packed in polypropylene for 90 days at -18 °C. The highest fat content (9.4g/100g) was recorded at day 0 and it decreased slowly during the storage period where the lowest value (8.2g/100g) was measured from flour samples packed in polypropylene for 90 days at 45 °C. None of the treatments had a microbial load exceeding the standards which could be attributed to extrusion of the food samples. The highest aroma and color liking scores were recorded on the 90th day of storage for woven polypropylene packed flour at 25 °C and for polyethylene packed flour at -18 °C, respectively. The predicted shelf life was 17 months for samples packed in polyethene and kept at 25 °C and 6.2 months for samples packed in polypropylene and held at 45 °C. Conclusions Woven polypropylene flour bags could be laminated or have a polyethylene liner, so that the flour does not absorb moisture. Shelf stability of the flour can help its successful marketing and distribution.
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Affiliation(s)
- Sirawdink Fikreyesus Forsido
- Department of Agricultural and Biosystems Engineering, Faculty of Organic Agricultural Sciences, University of Kassel, Nordbahnhofstraße 1a, 37213, Witzenhausen, Germany.,Department of Post-Harvest Management, College of Agriculture and Veterinary Medicine, Jimma University, P.O.Box 307, Jimma, Ethiopia
| | - Eyuel Welelaw
- Department of Post-Harvest Management, College of Agriculture and Veterinary Medicine, Jimma University, P.O.Box 307, Jimma, Ethiopia
| | - Tefera Belachew
- Department of Population and Family Health, Nutrition Unit, College of Public Health and Medical Sciences, Jimma University, P.O.Box 378, Jimma, Ethiopia
| | - Oliver Hensel
- Department of Agricultural and Biosystems Engineering, Faculty of Organic Agricultural Sciences, University of Kassel, Nordbahnhofstraße 1a, 37213, Witzenhausen, Germany
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5
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Salehi F. Effect of coatings made by new hydrocolloids on the oil uptake during deep‐fat frying: A review. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14879] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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6
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Ribeiro Oliveira A, Chaves Ribeiro AE, Resende Oliveira É, Oliveira Ribeiro K, Costa Garcia M, Careli‐Gondim Í, Soares Soares Júnior M, Caliari M. Physicochemical, microbiological and sensory characteristics of snacks developed from broken rice grains and turmeric powder. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14525] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Aryane Ribeiro Oliveira
- Food Engineering Department, Agronomy School Universidade Federal de Goiás (UFG) Rodovia Goiânia‐Nova Veneza, Campus Samambaia Goiânia 74001‐970 Brazil
| | - Alline Emannuele Chaves Ribeiro
- Rural Development Department Agronomy School Federal University of Goiás (UFG) Rodovia Goiânia‐Nova Veneza, Campus Samambaia Goiânia 74001‐970 Brazil
| | - Érica Resende Oliveira
- Food Engineering Department, Agronomy School Universidade Federal de Goiás (UFG) Rodovia Goiânia‐Nova Veneza, Campus Samambaia Goiânia 74001‐970 Brazil
| | - Keyla Oliveira Ribeiro
- Food Engineering Department, Agronomy School Universidade Federal de Goiás (UFG) Rodovia Goiânia‐Nova Veneza, Campus Samambaia Goiânia 74001‐970 Brazil
| | - Marina Costa Garcia
- Food Engineering Department, Agronomy School Universidade Federal de Goiás (UFG) Rodovia Goiânia‐Nova Veneza, Campus Samambaia Goiânia 74001‐970 Brazil
| | - Ítalo Careli‐Gondim
- Food Engineering Department, Agronomy School Universidade Federal de Goiás (UFG) Rodovia Goiânia‐Nova Veneza, Campus Samambaia Goiânia 74001‐970 Brazil
| | - Manoel Soares Soares Júnior
- Food Engineering Department, Agronomy School Universidade Federal de Goiás (UFG) Rodovia Goiânia‐Nova Veneza, Campus Samambaia Goiânia 74001‐970 Brazil
| | - Márcio Caliari
- Food Engineering Department, Agronomy School Universidade Federal de Goiás (UFG) Rodovia Goiânia‐Nova Veneza, Campus Samambaia Goiânia 74001‐970 Brazil
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7
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Jiang H, Hettiararchchy NS, Horax R. Quality and estimated glycemic profile of baked protein-enriched corn chips. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2855-2862. [PMID: 31205341 PMCID: PMC6542864 DOI: 10.1007/s13197-019-03717-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/07/2019] [Accepted: 03/08/2019] [Indexed: 10/26/2022]
Abstract
This study aimed to develop gluten-free protein-enriched corn snack chips and evaluate their physical properties and in vitro estimated glycemic index. Flours containing yellow corn and soybean flours, and soy protein isolate (in a proportion of 2.5:1.0:1.0 by weight respectively), cellulose gum, salt, and baking powder were homogeneously mixed followed by the addition of water and kneaded to form a dough. Response surface methodology was used to optimize baking powder levels (0-2.0%), dough sheet thickness (0.7-1.7 mm), and baking time (6-12 min) of the chips baked at 160 °C. Dough sheet thickness and baking time had significant effect on all the examined physical properties (water activity ranged from 0.15 to 0.71, hardness ranged from 377 to 2105 g, and browning index ranged from 38.4 to 60.7) (P < 0.05) except fracturability. However, all the variables had a significant quadratic effect on the fracturability (ranged from 1 to 23 peaks) of the chips (P < 0.01). The chips prepared from 1.2% baking powder, 1.2 mm dough sheet thickness, and baked for 9.0 min were considered the best and were significantly lower in the estimated GI value (48.8) (P < 0.05) when compared to non-soy corn chips (75.0). These baked protein-enriched corn chips developed could be considered as protein-rich and low glycemic index healthy snacks.
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Affiliation(s)
- Hongrui Jiang
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, 530004 China
| | - Navam S. Hettiararchchy
- Department of Food Science, Institute of Food Science and Engineering, University of Arkansas, 2650 N Young ave., Fayetteville, AR 72704 USA
| | - Ronny Horax
- Department of Food Science, Institute of Food Science and Engineering, University of Arkansas, 2650 N Young ave., Fayetteville, AR 72704 USA
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8
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Li C, Zhang J, Li Z, Yu X. Quality assessment of packaged fried foods during storage based on oven storage test. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.13971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Chunhua Li
- College of Food Science and Engineering; Northwest A&F University; 22 Xinong Road Yangling 712100 Shaanxi China
| | - Jianxin Zhang
- College of Food Science and Engineering; Northwest A&F University; 22 Xinong Road Yangling 712100 Shaanxi China
| | - Zhonghong Li
- College of Food Science and Engineering; Northwest A&F University; 22 Xinong Road Yangling 712100 Shaanxi China
| | - Xiuzhu Yu
- College of Food Science and Engineering; Northwest A&F University; 22 Xinong Road Yangling 712100 Shaanxi China
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9
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Shah FUH, Sharif MK, Bashir S, Ahsan F. Role of healthy extruded snacks to mitigate malnutrition. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1542534] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Faiz-ul-Hassan Shah
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore-Pakistan
| | - Mian Kamran Sharif
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Shahid Bashir
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore-Pakistan
| | - Fasiha Ahsan
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore-Pakistan
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10
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Nawaz A, Xiong Z, Xiong H, Chen L, Wang P, Ahmad I, Hu C, Irshad S, Ali SW. The effects of fish meat and fish bone addition on nutritional value, texture and microstructure of optimised fried snacks. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13974] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Asad Nawaz
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Zhouyi Xiong
- Fisheries Research Institute Wuhan Academy of Agricultural Sciences Wuhan 430207 China
| | - Hanguo Xiong
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Lei Chen
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Peng‐kai Wang
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Ishtiaq Ahmad
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Chun Hu
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Sana Irshad
- School of Environmental Studies China University of Geo Sciences Wuhan 430074 China
| | - Shinawar Waseem Ali
- Institute of Agricultural Sciences University of the Punjab Quid‐i‐Azam Campus Lahore 54590 Pakistan
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11
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Offiah V, Kontogiorgos V, Falade KO. Extrusion processing of raw food materials and by-products: A review. Crit Rev Food Sci Nutr 2018; 59:2979-2998. [DOI: 10.1080/10408398.2018.1480007] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Vivian Offiah
- Department of Food Technology, University of Ibadan, Ibadan, Nigeria
- Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria
| | - Vassilis Kontogiorgos
- Department of Biological Sciences, School of Applied Sciences, University of Huddersfield, Huddersfield, UK
| | - Kolawole O. Falade
- Department of Food Technology, University of Ibadan, Ibadan, Nigeria
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
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12
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Kumar R, Xavier KM, Lekshmi M, Dhanabalan V, Thachil MT, Balange AK, Gudipati V. Development of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality evaluation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2393-2401. [PMID: 29023810 DOI: 10.1002/jsfa.8731] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2017] [Revised: 09/26/2017] [Accepted: 09/28/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Functional extruded snacks were prepared using paste shrimp powder (Acetes spp.), which is rich in protein. The process variables required for the preparation of extruded snacks was optimized using response surface methodology. Extrusion temperature (130-144 °C), level of Acetes powder (100-200 g kg-1 ) and feed moisture (140-200 g kg-1 ) were selected as design variables, and expansion ratio, porosity, hardness, crispness and thiobarbituric acid reactive substance value were taken as the response variables. RESULTS Extrusion temperature significantly influenced all the response variables, while Acetes inclusion influenced all variables except porosity. Feed moisture content showed a significant quadratic effect on all responses and an interactive effect on expansion ratio and hardness. Shrimp powder incorporation increased the protein and mineral content of the final product. The extruded snack made with the combination of extrusion temperature 144.59 °C, feed moisture 178.5 g kg-1 and Acetes inclusion level 146.7 g kg-1 was found to be the best one based on sensory evaluation. CONCLUSION The study suggests that use of Acetes species for the development of extruded snacks will serve as a means of utilization of Acetes as well as being a rich source of proteins for human consumption, which would otherwise remain unexploited as a by-catch. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Raushan Kumar
- Department of Post-Harvest Technology, ICAR - Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra, India
| | - Ka Martin Xavier
- Department of Post-Harvest Technology, ICAR - Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra, India
| | - Manjusha Lekshmi
- Department of Post-Harvest Technology, ICAR - Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra, India
| | - Vignaesh Dhanabalan
- Department of Post-Harvest Technology, ICAR - Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra, India
| | - Madonna T Thachil
- Department of Post-Harvest Technology, ICAR - Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra, India
| | - Amjad K Balange
- Department of Post-Harvest Technology, ICAR - Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra, India
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13
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Hashempour-Baltork F, Torbati M, Azadmard-Damirchi S, Savage GP. Quality properties of puffed corn snacks incorporated with sesame seed powder. Food Sci Nutr 2018; 6:85-93. [PMID: 29387365 PMCID: PMC5778234 DOI: 10.1002/fsn3.532] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2017] [Revised: 07/13/2017] [Accepted: 07/19/2017] [Indexed: 11/16/2022] Open
Abstract
Puffed corn snacks are tasty and affordable cereal‐based food products which have a relatively poor nutritional quality. Sesame seed is a rich source of essential amino and fatty acids, phenolic compounds, tocopherols, and antioxidants. In this study, puffed corn snacks were produced by incorporating sesame powder at 0% (control sample), 5%, 10%, and 15% levels in its formulation and stored at room temperature (24°C) for 60 days. Fatty acid composition, tocopherol, sesamin and sesamolin, phenolic compounds, peroxide value (PV), acidity (AV), and sensory evaluation of the samples were determined. The results indicate that oleic acid content increased and palmitic acid decreased significantly (p < .05) in all the samples at 10% and 15% inclusion levels. The content of phenolic compounds, γ‐tocopherols, sesamin, and sesamolin had significant increases in all the formulated samples. PV results indicated that the formulated samples had a higher stability when the ratio of sesame powder was increased, while the AV values showed a significant increase during storage. Incorporation of 10% sesame powder in the snack formulation had a positive effect on the stability, sensory, and nutritional quality of the product. This approach can be used to modify nutritional quality of this food product and introduce to food market as a relatively healthy snack.
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Affiliation(s)
- Fataneh Hashempour-Baltork
- Department of Food Science and Technology Faculty of Nutrition Tabriz University of Medical Sciences Tabriz Iran
| | - Mohammadali Torbati
- Department of Food Science and Technology Faculty of Nutrition Tabriz University of Medical Sciences Tabriz Iran
| | - Sodeif Azadmard-Damirchi
- Department of Food Science and Technology Faculty of Agriculture University of Tabriz Tabriz Iran
| | - Geoffrey P Savage
- Food Group Department of Wine, Food and Molecular Biosciences Lincoln University Canterbury New Zealand
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14
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Etemadian Y, Shabanpour B, Ramzanpour Z, Shaviklo AR, Kordjazi M. Evolution of Sirophysalis trinodis
and Polycladia myrica
water extract properties on corn snacks treated with them during 3 months of storage at ambient temperature. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13579] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yasaman Etemadian
- Faculty of Fisheries Science; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Bahareh Shabanpour
- Faculty of Fisheries Science; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Zohreh Ramzanpour
- Department of Research and Development, International Sturgeon Research Institute, Agricultural Research Education and Extension Organization (AREEO); Rasht Iran
| | - Amir Reza Shaviklo
- Department of Research and Development, Education and Extension Organization (AREEO); Animal Science Research Institute of Iran, Agricultural Research; Karaj Iran
| | - Moazameh Kordjazi
- Faculty of Fisheries Science; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
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15
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Rogalski M, Nowak K, Fiedor P, Szterk A. Corn Crisps Enriched in Omega-3 Fatty Acids Sensory Characteristic and its Changes During Storage. J AM OIL CHEM SOC 2016; 93:1275-1287. [PMID: 27642183 PMCID: PMC5010839 DOI: 10.1007/s11746-016-2873-y] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2016] [Revised: 07/12/2016] [Accepted: 07/15/2016] [Indexed: 12/13/2022]
Abstract
Extruded cereal snacks are usually deficient in protein, mineral ingredients, valuable fatty acids. With the rise of health awareness among consumers, food manufacturers and scientists are pressed to take measures in order to develop new functional/health-beneficial foods. The aim of this work was to manufacture extruded crisps enriched with α-linolenic acid (obtained from linseed oil) and to observe whether storage of the product for the period of 6 months would cause its disqualification, primarily due to its sensory properties and secondarily due to its chemical properties. The research demonstrated that the addition of linseed oil to corn crisps at the amount of 5 % enables to obtain functional corn crisps containing over 2 g of ALA in a portion of 100 g even after 6 months of storage at room temperature. ALA-enriched crisps maintain the original sensory profile after 6 months of storage and their sensory profile is similar to the profile of crisps without the addition of linseed oil if they are packed in barrier packaging filled 100 % with argon. Therefore, they may be a healthier alternative to typical corn crisps.
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Affiliation(s)
- Mateusz Rogalski
- Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 159 c Nowoursynowska, 02-776 Warsaw, Poland
| | - Karolina Nowak
- National Medicines Institute, 30/40 Chełmska, 00-725 Warsaw, Poland
| | - Piotr Fiedor
- National Medicines Institute, 30/40 Chełmska, 00-725 Warsaw, Poland
| | - Arkadiusz Szterk
- Department of Spectrometric Methods, National Medicines Institute, 30/40 Chełmska, 00-725 Warsaw, Poland
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