Improvement of functional and nutritional properties of extruded snacks with the utilization of red dog flour
Yükleniyor...
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Instituto de Tecnologia do Parana
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Red dog flour (RDF), a milling by-product, is rich in nutritionally and functionally crucial components. Extrusion conditions for extruded corn snacks (ECS) with RDF were optimized using Response Surface Methodology (RSM) with Box-Behnken Design (moisture content: 13.5%, RDF ratio: 20%, screw speed: 468 rpm, and die temperature: 110°C). Then, functional, nutritional, and sensory properties of ECS containing an increasing ratio of RDF were determined. The addition of RDF improved ash (1,84 fold), fat (2,7 fold) protein (0,51 fold), dietary fiber (roughly 2,8 fold), and mineral content (Fe, K Mg, P, and Se) significantly compared to ECS without RDF. Extrusion condition considerably declined the total phenolic content (from 144.50 to 25,09 mg GAE/100g), Trolox equivalent of antioxidant capacity (from 1.13 to 0.41 mMol Trolox/g), and phytic acid content (from 2147 to 968.11 mg/100g) of ECS with RDF compared to raw materials. However, the increasing ratio of RDF had an increment in bioactive compounds (up to 2,38 fold mg GAE/100g, and 1,63 fold mMol Trolox/g) and phytic acid content (up to 0.36 fold). According to the sensory evaluation, 30% of ECS with RDF was the most preferable snack © 2023 by the authors. Submitted for possible open access publication under the terms and conditions of the Creative Commons Attribution (CC BY NC) license (https://creativecommons.org/licenses/by-nc/4.0/)
Açıklama
WOS:000983416300001
Anahtar Kelimeler
By-Product, Dietary Fiber, Extrusion, Functional, Nutritional, Red Dog Flour
Kaynak
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
66
Sayı
Künye
Şahin, N., Bilgiçli, N., & Sayaslan, A. (2023). Improvement of functional and nutritional properties of extruded snacks with the utilization of red dog flour. Brazilian Archives of Biology and Technology, 66 doi:10.1590/1678-4324-2023220180
