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Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks
G I Bisharat1, A E Lazou2, N M Panagiotou2
1Department of Chemical Engineering, Al-Hussein Bin Talal University, Maan, Jordan.
Journal of Food Science and Technology
|July 4, 2015
Summary
Vegetable-enriched extrudates with broccoli or olive paste can be made by optimizing extrusion conditions. Higher temperatures and ingredient additions improved phenolic content and antioxidant activity, while moisture content affected texture and flavor.
Area of Science:
- Food Science and Technology
- Nutritional Science
- Materials Science
Background:
- Extrusion processing is a versatile method for creating various food products.
- Incorporating vegetable ingredients like broccoli and olive paste can enhance the nutritional profile of extruded snacks.
- Understanding the impact of processing parameters on the quality attributes of vegetable-enriched extrudates is crucial for product development.
Purpose of the Study:
- To investigate the effects of extrusion conditions and ingredient composition on the phenolic content, antioxidant activity, and sensory characteristics of vegetable-enriched extrudates.
- To develop a predictive model for phenolic content and antioxidant activity based on extrusion parameters and feed composition.
- To determine optimal processing conditions for producing acceptable vegetable-enriched snack products.
Main Methods:
- Extrusion processing of corn flour mixtures with varying ratios of broccoli flour or olive paste.
- Systematic variation of extrusion temperature (140-180 °C), screw rotation speed (150-250 rpm), and feed moisture content (14-19 % w.b.).
- Analysis of phenolic content, antioxidant activity, and sensory attributes (porosity, structure, crispness, cohesiveness, melting, flavor, hardness).
Main Results:
- Phenolic content and antioxidant activity of broccoli-enriched extrudates increased with extrusion temperature and broccoli addition, but decreased with feed moisture.
- Antioxidant activity of olive paste extrudates increased with ingredient ratio and decreased with feed moisture and screw rotation speed.
- Sensory attributes like porosity, crispness, and cohesiveness were negatively affected by increased feed moisture, which also increased hardness and mealy flavor.
Conclusions:
- Extrusion conditions significantly influence the phenolic content, antioxidant activity, and sensory properties of vegetable-enriched extrudates.
- A simple power model can predict phenolic content and antioxidant activity based on extrusion parameters and ingredient composition.
- Acceptable and nutritious snack products can be developed by carefully selecting process conditions and ingredient ratios for broccoli or olive paste enrichment.
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