Physical properties and texture of gluten-free snacks supplemented with selected fruit additions
More details
Hide details
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
Chair and Department of Pharmacognosy with Medicinal Plant Unit, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Poland
Publish date: 2019-09-24
Acceptance date: 2019-03-08
Int. Agrophys. 2019, 33(4): 407–416
Extrusion-cooking is used to produce directly expanded gluten-free snacks, especially for consumers with celiac disease. The aim of the study was to evaluate the effect of various fruits type supplementation as well as the processing screw speed on the physical properties and texture of ready-to-eat corn-based gluten-free snacks. Black elderberry, chokeberry and strawberry were dried and used in the amount of 5 to 20% as a corn grit replacement. The directly expanded snacks were processed with a single-screw extruder at various screw speeds (80 and 120 rpm) and tested to measure their expansion ratio, bulk density, colour profile as well as their texture profile. The results showed the various effects of adding different types and amounts of fruit on the physical properties and texture of supplemented gluten-free snacks. A higher amount of fruit resulted in a significant decrease in the expansion ratio and an increase in the bulk density of the snacks. Reduced lightness and a more pronounced red tint were observed when red fruits were added. The desired hardness of the snacks suggested that the addition of fruit should be retained below 15% of the recipe content. The screw speeds applied showed a significant effect on the expansion, bulk density and texture of the tested snacks.
Ačkar Đ., Jozinović A., Babić J., Miličević B., Balentić J.B., and Šubarić D., 2018. Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products. Innov. Food Sci. Emerg. Technol., 47, 517-524.
Anton A.A., Fulcher R.G., and Arntfield S.D., 2009. Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking. Food Chem., 113(4), 989-996.
Athmaselvi K., Alagusundaram K., Kavitha C., and Arumuganathan T., 2012. Impact of pretreatment on colour and texture of watermelon rind. Int. Agrophys., 26(3), 235-242.
Banaś A., Korus A., and Korus J., 2018. Texture, color, and sensory features of low-sugar gooseberry jams enriched with plant ingredients with prohealth properties. J. Food Quality, Article ID 1646894.
Bao R., Chen W., Tang G., Chen H., Sun Z., and Chen F., 2018. Classification of fresh and processed strawberry cultivars based on quality characteristics by using support vector machine and extreme learning machine. J. Berry Res., 8, 81-94.
Bisharat G.I., Oikonomopoulou V.P., Panagiotou N.M., Krokida M.K., and Maroulis Z., 2013. Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables. Food Res. Int., 53, 1-14.
Bouasla A., Wójtowicz A., and Zidoune M.N., 2017. Gluten-free precooked rice pasta enriched with legumes flours: physical properties, texture, sensory attributes and microstructure. LWT-Food Sci. Technol., 75, 569-577.
Bouasla A., Wójtowicz A., Zidoune M.N., Olech M., Nowak R., Mitrus M., and Oniszczuk A., 2016. Gluten-free precooked rice-yellow pea pasta: effect of extrusion-cooking conditions on phenolic acids composition, selected properties and microstructure. J. Food Sci., 81(5), C1070-C1079.
Cilek Tatar B., Sumnu G., and Oztop M., 2019. Microcapsule characterization of phenolic powder obtained from strawberry pomace. J. Food Process Pres., e13892 (in press).
Dehghan-Shoar Z., Hardacre A.K., and Brennan Ch.S., 2010. The physico-chemical characteristics of extruded snacks enriched with tomato lycopene. Food Chem., 123, 1117-1122.
Drożdż W., Boruczkowska H., Boruczkowski T., Tomaszewska-Ciosk E., and Zdybel E., 2019. Use of blackcurrant and chokeberry press residue in snack products. Polish J. Chem. Technol., 21(1), 13-19.
Hidalgo G.-I. and Almajano M.P., 2017. Red fruits: extraction of antioxidants, phenolic content, and radical scavenging determination: A review. Antioxidants, 6, 7.
Gagneten M., Corfield R., Mattson M.G., Sozzi A., Leiva G., Salvatori D., and Schebor C., 2019. Spray-dried powders from berries extracts obtained upon several processing steps to improve the bioactive components content. Powder Technol., 342, 1008-1015.
Gajdoš Kljusurić J., Mihalev K., Bečić I., Polović I., Georgieva M., Djaković S., and Kurtanjek Ž., 2016. Near-infrared spectroscopic analysis of total phenolic content and antioxidant activity of berry fruits. Food Techn. Biotechnol., 54(2), 236-242.
Gramza-Michałowska A. and Człapka-Matyasik M., 2011. Evaluation of the antiradical potential of fruit and vegetable snacks. Acta Sci. Pol. Technol. Aliment., 10, 1, 61-72.
Guazi J.S., Lago-Vanzela E.S., and Conti-Silva A.C., 2019. Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam-mat drying. Int. J. Food Sci. Technol., 54(1), 54-61.
Han Y.I., Tra Tran T.T., and Man Le V.V., 2018. Corn snack with high fiber content: Effects of different fiber types on the product quality. LWT-Food Sci. Technol., 96, 1-6.
Hashemi N., Mortazavi S.A., Milani E., and Yazdi F.T., 2017. Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour. J. Food Process Pres., 41, 1-12.
Jakubczyk E., Gondek E., and Tryzno E., 2017. Application of novel acoustic measurement techniques for texture analysis of co-extruded snacks. LWT-Food Sci. Technol., 75, 582-589.
Kowalska J., Kowalska H., Marzec A., Brzeziński T., Samborska K., and Lenart A., 2018a. Dried strawberries as a high nutritional value fruit snack. Food Sci. Biotechnol., 27(3), 799-807.
Kowalska H., Marzec A., Kowalska J., Ciurzyńska A., Samborska K., Bialik M., and Lenart A., 2018b. Rehydration properties of hybrid method dried fruit enriched by natural components. Int. Agrophys., 32(2), 175-182.
Lachowicz S., Oszmiański J., and Kalisz S., 2018a. Effects of various polysaccharide clarification agents and reaction time on content of polyphenolic compound, antioxidant activity, turbidity and colour of chokeberry juice. LWT-Food Sci. Technol., 92, 347-360.
Lachowicz S., Oszmiański J., and Kolniak-Ostek J., 2018b. Influence of different pectinolytic enzymes on bioactive compound content, antioxidant potency, colour and turbidity of chokeberry juice. Eur. Food Res. Technol., 244, 11, 1907-1920.
Lipińska P., Atanasov A.G., Palka M., and Jóźwik A., 2017. Chokeberry pomace as a determinant of antioxidant parameters assayed in blood and liver tissue of Polish Merino and Wrzosówka lambs. Molecules, 22, 1461.
Lucas B.F., Morais M.G., Santos T.D., and Costa J.A.V., 2018. Spirulina for snack enrichment: Nutritional, physical and sensory evaluations. LWT-Food Sci. Technol., 90, 270-276.
Makowska A., Polacyn A., Chudy S., and Michniewicz J., 2015. Application of oat, wheat and rye bran to modify nutritional properties, physical and sensory characteristics of extruded corn snacks. Acta Sci. Pol. Technol. Aliment., 14(4), 375-386.
Michalczyk M., Macura R., and Matuszak I., 2009. The effect of air-drying, freeze-drying and storage on the quality and antioxidant activity of some selected berries. J. Food Process Pres., 33, 11-21.
Mitrus M. and Moscicki L., 2014. Extrusion-cooking of starch protective loose-fill foams. Chemical Eng. Res. Design, 92, 778-783.
Nascimento E.M.G.C., Carvalho C.W.P., Takeiti C.Y., Freitas D.D.G.C., and Ascheri J.L.R., 2012. Use of sesame oil cake (Sesamum indicum L.) on corn expanded extrudates. Food Res. Int., 45(1), 434-443.
Ondo S.E., Singkhornart S., and Ryu G.H., 2013. Effects of die temperature, alkalized cocoa powder content and CO2 gas injection on physical properties of extruded cornmeal. J. Food Eng., 117(2), 173-182.
Oniszczuk A., Wójtowicz A., Oniszczuk T., Olech M., Nowak R., Wojtunik K., Klimek M., Krawczyk W., and Hajnos M., 2015. Extruded corn gruels containing linden flowers: quantitation of phenolic compounds and selected quality characteristics. Open Chem., 13, 1209-1217.
Oniszczuk A., Olech M., Oniszczuk T., Wojtunik-Kulesza K., and Wójtowicz A., 2016. Extraction methods, LC-ESI-MS/MS analysis of phenolic compounds and antiradical properties of functional food enriched with elderberry flowers or fruits. Arab. J. Chem., (in press).
Osipenko E.Y., Denisovich Y.Y., Gavrilova G.A., and Vodolagina E.Y., 2019. The use of bioactive components of plant raw materials from the far eastern region for flour confectionery production. AIMS Agriculture and Food, 4, 1, 73-87.
Pasławska M., Stępień B., and Jałoszyński K., 2010. Changes in parameters of berry fruit colour, caused by drying, storage and rehydration. Agric. Eng., 2(120), 95-102.
Pęksa A., Kita A., Carbonell-Barrachina A.A., Miedzianka J., Kolniak-Ostek J., Tajner-Czopek A., Rytel E., Siwek A., Miarka D., and Drożdż W., 2016. Sensory attributes and physicochemical features of corn snacks as affected by different flour types and extrusion conditions. LWT-Food Sci. Technol., 72, 26-36.
Philipp C., Buckow R., Silcock P., and Oey I., 2017. Instrumental and sensory properties of pea protein-fortified extruded rice snacks. Food Res. Int., 102, 658-665.
Pliszka B., 2017. Polyphenolic content, antiradical activity, stability and microbiological quality of elderberry (Sambucus nigra L.) extracts. Acta Sci. Pol. Technol. Aliment., 16(4), 393-401.
Potter R., Stojceska V., and Plunkett A., 2013. The use of fruit powders in extruded snacks suitable for Children’s diets. LWT-Food Sci. Technol., 51, 537-544.
Ricci A., Cirlini M., Calani L., Bernini V., Neviani E., Del Rio D., Galaverna G., and Lazzi C., 2019. In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria. Food Chem., 276, 692-699.
Shah F.U.H., Sharif M.K., Butt M.S., and Shahid M., 2017. Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks. J. Texture Stud., 48, 221-230.
Threlfall R., Morris J., and Meullenet J.F., 2007. Product development and nutraceutical analysis to enhance the value of dried fruit. J. Food Quality, 30, 4, 552-566.
Tundis R., Loizzo M.R., Bonesi M., Sicari V., Ursino C., Manfredi I., Conidi C., Figoli A., and Cassano A., 2018. Concentration of bioactive compounds from elderberry (Sambucus nigra L.) juice by nanofiltration membranes. Plant Foods Hum. Nutr., 73, 4, 336-343.
Wang J., Wang J., Ye J., Vanga S.K., and Raghavan V., 2019. Influence of high-intensity ultrasound on bioactive compounds of strawberry juice: Profiles of ascorbic acid, phenolics, antioxidant activity and microstructure. Food Control, 96, 128-136.
Wathon M.H., Beaumont N., Benohoud M., Blackburn R.S., and Rayner C.M., 2019. Extraction of anthocyanins from Aronia melanocarpa skin waste as a sustainable source of natural colorants. Coloration Technol., 135(1), 5-16.
Wójtowicz A., Oniszczuk A., Oniszczuk T., Kocira S., Wojtunik K., Mitrus M., Kocira A., Widelski J., and Skalicka-Woźniak K., 2017. Application of Moldavian dragonhead (Dracocephalum moldavica L.) leaves addition as a functional component of nutritionally valuable corn snacks. J. Food Sci. Technol., 54, 3218-3229.
Wójtowicz A., Zalewska-Korona M., Jabłońska-Ryś E., Skalicka-Woźniak K., and Oniszczuk A., 2018. Chemical characteristics and physical properties of functional snacks enriched with powdered tomato. Polish J. Food. Nutrition Sci., 68(3), 251-261.
Yanniotis S., Petraki A., and Soumpasi E., 2007. Effect of pectin and wheat fibers on quality attributes of extruded cornstarch. J. Food Eng., 80, 594-599.