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Application of Moldavian dragonhead (Dracocephalum moldavica L.) leaves addition as a functional component of nutritionally valuable corn snacks

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Abstract

Application of Moldavian dragonhead (Dracocephalum moldavica L.) leaves in extruded snacks was evaluated. Directly expanded corn snacks (crisps) were supplemented with 5–20% of dragonhead leaves. The supplemented snacks were characterized to have improved nutritional value and were a good source of dietary fibre. The presence of phenolic compounds, especially rosmarinic acid, showed a high antioxidant potential and a radical scavenging activity of tested snacks, especially if a high content of additive was used. The increasing amount of additive also had an impact on the physical properties of extrudates lowering the expansion ratio, water absorption and solubility, yet increasing bulk density, cutting force and the breaking index of the enriched snacks. The highest viscosity was observed at 5 and 10% addition level. The increasing amount of dragonhead leaves lowered the brightness of snacks and increased the greenness tint significantly. A sensory evaluation showed good acceptability of snacks enriched with up to 15% of dragonhead dried leaves. Dried leaves of the Moldavian dragonhead seem to be a prospective functional additive for extruded crisps with a high nutritional value, especially because of dietary fibre and rosmarinic acid content, a strong antioxidant potential and acceptable sensory properties.

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Acknowledgements

Part of this research was presented as a poster at ICC/AISTEC Conference at the World Expo Milan 2015 “Grains for feeding the world” 1–3 July 2015, Milan, Italy.

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Authors and Affiliations

  1. Department of Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20-280, Lublin, Poland

    Agnieszka Wójtowicz, Tomasz Oniszczuk & Marcin Mitrus

  2. Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093, Lublin, Poland

    Anna Oniszczuk & Karolina Wojtunik

  3. Department of Machinery Exploitation and Management of Production Processes, University of Life Sciences in Lublin, Głęboka 28, 20-950, Lublin, Poland

    Sławomir Kocira

  4. Institute of Agricultural Sciences, State School of Higher Education in Chełm, Pocztowa 54, 22-100, Chełm, Poland

    Anna Kocira

  5. Department of Pharmacognosy with Medical Plant Unit, Medical University of Lublin, Chodźki 1, 20-093, Lublin, Poland

    Jarosław Widelski & Krystyna Skalicka-Woźniak

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  1. Agnieszka Wójtowicz
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  2. Anna Oniszczuk
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  3. Tomasz Oniszczuk
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  5. Karolina Wojtunik
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Correspondence to Agnieszka Wójtowicz.

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Wójtowicz, A., Oniszczuk, A., Oniszczuk, T. et al. 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 (2017). https://doi.org/10.1007/s13197-017-2765-7

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