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Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products

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Abstract

Rich sources of protein and dietary fiber from food processing by-products, defatted soybean meal, germinated brown rice meal, and mango peel fiber, were added to corn grit at 20 % (w/w) to produce fortified extruded snacks. Increase of total dietary fiber from 4.82 % (wb) to 5.92–17.80 % (wb) and protein from 5.03 % (wb) to 5.46–13.34 % were observed. The product indicated high expansion and good acceptance tested by sensory panels. There were 22.33–33.53 and 5.30–11.53 fold increase in the phenolics and antioxidant activity in the enriched snack products. The effects of feed moisture content, screw speed, and barrel temperature on expansion and nutritional properties of the extruded products were investigated by using response surface methodology. Regression equations describing the effect of each variable on the product responses were obtained. The snacks extruded with feed moisture 13–15 % (wb) and extrusion temperature at 160–180 °C indicated the products with high preference in terms of expansion ratio between insoluble dietary fiber and soluble dietary fiber balance. The results showed that the by-products could be successfully used for nutritional supplemented expanded snacks.

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Acknowledgments

The authors would like to thank the financial supports from Thailand Institute of Scientific and Technological Research, Ministry of Science and Technology, Thailand.

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Authors and Affiliations

  1. Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro-Industry Research Center, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand

    Sopida Korkerd & Vilai Rungsardthong

  2. Thailand Institute of Scientific and Technological Research, Khlong Luang, Pathum Thani, Thailand

    Sorada Wanlapa

  3. Department of Biotechnology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Thailand

    Chureerat Puttanlek

  4. Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkok, Thailand

    Dudsadee Uttapap

Authors
  1. Sopida Korkerd
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  2. Sorada Wanlapa
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  3. Chureerat Puttanlek
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  4. Dudsadee Uttapap
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  5. Vilai Rungsardthong
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Corresponding author

Correspondence to Vilai Rungsardthong.

Additional information

We developed corn-based extruded snacks with addition of food by-products.

The snacks developed indicated high nutrition and sensory acceptance.

The effects of extrusion variable on snack properties were studied.

Insoluble fiber converted to soluble fiber after extrusion cooking.

The enriched snacks showed good balance of insoluble and soluble dietary fiber.

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Korkerd, S., Wanlapa, S., Puttanlek, C. et al. Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products. J Food Sci Technol 53, 561–570 (2016). https://doi.org/10.1007/s13197-015-2039-1

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  • DOI: https://doi.org/10.1007/s13197-015-2039-1

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