Original Article
Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour
Neda Hashemi,
Sayed Ali Mortazavi,
Elnaz Milani,
Farideh Tabatabai Yazdi,
Neda Hashemi
Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
Search for more papers by this authorSayed Ali Mortazavi
Department of Food Science and Technology Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
Search for more papers by this authorCorresponding Author
Elnaz Milani
Department of Food Processing, Academic Center for Education Culture and Research (ACECR), Mashhad, Iran
Correspondence Elnaz Milani, Department of Food Processing, Food Science and Technology Research Institute, Academic Center for Education, Culture and Research (ACECR) Mashhad, Iran. Email: [email protected]Search for more papers by this authorFarideh Tabatabai Yazdi
Department of Food Science and Technology Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
Search for more papers by this authorNeda Hashemi,
Sayed Ali Mortazavi,
Elnaz Milani,
Farideh Tabatabai Yazdi,
Neda Hashemi
Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
Search for more papers by this authorSayed Ali Mortazavi
Department of Food Science and Technology Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
Search for more papers by this authorCorresponding Author
Elnaz Milani
Department of Food Processing, Academic Center for Education Culture and Research (ACECR), Mashhad, Iran
Correspondence Elnaz Milani, Department of Food Processing, Food Science and Technology Research Institute, Academic Center for Education, Culture and Research (ACECR) Mashhad, Iran. Email: [email protected]Search for more papers by this authorFarideh Tabatabai Yazdi
Department of Food Science and Technology Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
Search for more papers by this authorAbstract
Expanded snack was prepared from partially defatted almond powder (PDAP) and corn flour (CF). Response surface methodology (RSM)was used to investigate the effects of extrusion conditions including feed moisture content (12–16%), screw rate (120–220 rpm) and different levels of PDAP (10–30%) on expansion ratio (ER), bulk density (BD), hardness, complexing index (CI), and scanning electron microscopy (SEM) properties of expanded product. Results showed that increasing PDAP content caused an increase in the hardness, BD and thickness of a cell wall and a decrease in air cell diameter and ER of the snacks. Moisture content was the most significant parameter in all extrudates, therefore increased feed moisture leads to a lower density, hardness, CI and higher expansion, whereas the increasing screw rate caused reduction of bulk density and hardness of the extrudate. Optimum condition was found to be the blends of PDAP:CF (21:79), screw rate of 219 rpm and feed moisture content of 16%.
Practical applications
Global demand for production of high-nutritional snack with enhanced bioactive compounds has intended researchers towards fortification of traditional extrudates with bioactive components. Although cereal is the primary ingredient in expanded snacks, they contain less protein. So, incorporation of partially defatted almond powder not only can enhance the nutritional value of these products but also significantly impacts the texture and microstructural properties of products. Any change in the extrusion condition and feed formulation can influence the physical properties of the extrudate and it is necessary to optimize the processing conditions (feed moisture content and screw rate) for achieving the acceptable product properties. The main goal of this study was developing a value-added puffed snack with acceptable quality characterization.
REFERENCES
- Ahrens, S., Venkatachalam, M., Mistry, A. M., Lapsley, K., & Sathe, S. K. (2005). Almond (Prunus dulcis L.) protein quality. Plant Foods Hum. Nutr, 60, 123–128.
-
Altan, A., &
Maskan, M. (2011) . Development of extruded foods by utilizing food industry by-products. In M. Maskan & A. Altan (Eds.), Advances in food extrusion (pp. 121–168). New York: CRC Press.
10.1201/b11286-7 Google Scholar
- Altan, A., Mccarthy, K. L., & Maskan, M. (2009). Effect of screw configuration and raw material on some properties of barley extrudates. Journal of Food Engineering, 92, 377–382.
- AOAC. (2000). Official methods of analysis ( 15th ed.). Washington, DC: Author.
- Asare, E. K., Sefa-Dedeh, S., Sakyi-Dawson, E., & Afoakwa, E. O. (2004). Application of response surface methodology for studying the product characteristics of extruded rice–cowpea–groundnut blends. International Journal of Food Science and Nutrition, 55, 431–439.
- Bhatnagar, S. & Hanna, M. A. (1994). Extrusion processing conditions for amylose-lipid complexing. Cereal Chemistry, 71, 587–593.
- Brennan, M. A., Derbyshire, E., Tiwari, B. K., & Brenann, C. S. (2013). Integration of β-glucan fibre rich fractions from barley and mushrooms to form healthy extruded snacks. Plant Foods Hum Nutr, 68, 78–82.
-
Camire, M. E. (2011) . Nutritional changes during extrusion cooking. In M. Maskan & A. Altan (Eds.), Advances in food extrusion (pp. 87–102). New York: CRC Press.
10.1201/b11286-5 Google Scholar
- Chalermchaiwat, P., Jangchud, K., Jangchud, A., Charunuch, C., & Prinyawiwatkul, W. (2015). Antioxidant activity, free gamma-aminobutyric acid content, selected physical properties and consumer acceptance of germinated brown rice extrudates as affected by extrusion process. LWT-Food Science Technology, 64, 490–496.
- Chang, Y. K., Sila, M. R., Gutkoski, L. C., Sebio, L., & Da Silva, M. A. A. P. (1998). Development of extruded snacks using jatoba (Hymenaea stigonocarpa Mart) flour and cassava starch blends. Journal of the Science of Food and Agriculture, 78, 59–66.
- Chen, C. Y., Lapsley, K., & Blumberg, J. (2006). A nutrition and health perspective on almonds. Journal of the Science of Food and Agriculture, 86, 2245–2250.
- Chen, F. L., Wei, Y. M., Zhang, B, & Ojokoh, A. O. (2010). System parameters and product properties response of soybean protein extruded at wide moisture range. Journal of Food Engineering, 96, 208–213.
- Choi, I. D, & Phillips, R. D. (2004). Cellular structure of peanut-based extruded snack products using scanning electron microscopy. Journal of Texture Studies, 35, 353–370.
- Dehghan-Shoar, Z., Hardacre, A. K., & Brennan, C. S. (2010). The physico-chemical characteristics of extruded snacks enriched with tomato lycopene. Food Chemistry, 123, 1117–1122.
- De Mesa, N. J. E., Alavi, S., Singh, N., Shi, Y.-C., Dogan, H., & Sang, Y. (2009). Soy protein-fortified expanded extrudates. Baseline study using normal corn starch. Journal of Food Engineering, 90, 262–270.
- De Pilli, T., Carbone, B. F., Derossi, A., Fiore, A. G, & Severini, C. (2008b). Effects of operating conditions on oil loss and structure of almond snacks. International Journal of Food Science and Technology, 43, 430–439.
- De Pilli, T., Derossi, A., Talja, R. A., Jouppila, K., & Severini, C. (2012). Starch–lipid complex formation during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour). European Food Research Technology, 234, 517–525.
- De Pilli, T., Jouppila, K., Ikonen, J., Kansikas, J., Derossi, A., & Severini, C. (2008a). Study on formation of starch–lipid complexes during extrusion-cooking of almond flour. Journal of Food Engineering, 87, 495–504.
- De Pilli, T., Legrand, J., Derossi, A., & Severini, C. (2015). Effect of proteins on the formation of starch–lipid complexes during extrusion cooking of wheat flour with the addition of oleic Acid. International Journal of Food Science and Technology, 50, 515–521.
- Ding, Q. B., Ainsworth, P., Plunkett, A., Tucker, G., & Marson, H. (2006). The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks. Journal of Food Engineering, 73, 142–148.
- Ding, Q. B., Ainsworth, P., Tucker, G., & Marson, H. (2005). The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice based expanded snacks. Journal of Food Engineering, 66, 283–289.
- Garg, S. K., & Singh, D. S. (2010). Optimization of extrusion conditions for defatted soy-rice blend extrudetes. Journal of Food Science and Technology, 47, 606–612.
- Hood-Niefer, S. D. & Tyler, R. T. (2010). Effect of protein, moisture content and barrel temperature on the physicochemical characteristics of pea flour extrudates. Food Research International, 43, 659–663.
- Ilo, S., Schoenlechner, R., & Berghofe, E. (2000). Role of lipids in the extrusion cooking processes. Grasas Y Aceites, 51, 97–110.
- Karkle, E. L., Keller, L., Dogan, H., & AlAVI, S. (2012). Matrix transformation in fiber added extruded products: Impact of different hydration regimens on texture, microstructure and digestibility. Journal of Food Engineering, 108, 171–182.
-
Koehler, P., &
Wieser, H. (2013). Chemistry of cereal grains. In M. Gobbetti (Ed.), Handbook on Sourdough biotechnology (pp. 11–46). New York: Springer.
10.1007/978-1-4614-5425-0_2 Google Scholar
- Lazou, A. & Krokida, M. (2010). Structural and textural characterization of corn–lentil extruded snacks. Journal of Food Engineering, 100, 392–408.
- Li, S. Q., Zhang, H. Q., Jin, Z. T., & Hsieh, F. H. (2005). Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration. International Journal of Food Science and Technology, 40, 731–741.
- Lin, S., Hseih, F., & Huff, H. E. (1997). Effects of lipids and processing conditions on degree of starch gelatinization of extruded dry pet food. Lebens Wiss Technology, 30, 754–761.
- Lin, S., Huff, H. E., & Hsieh, F. (2000). Texture and chemical characteristics of soy protein meat analog extruded at high moisture. Journal of Food Science, 65, 264–269.
- Liu, C., Zhang, Y., Liu, W., Wan, J., Wang, W., Wu, L., Zuo, N., … Yin, Z. (2011). Preparation, physicochemical and texture properties of texturized rice produce by improved extrusion cooking technology. Journal of Cereal Science, 54, 473–480.
- Lobato, L. P., Anibal, D., Lazaretti, M. M., & Grossmann, M. V. E. (2011). Extruded puffed functional ingredient with oat bran and soy flour. LWT—Food Science and Technology, 44, 933–939.
- Majumdar, R. K. & Singh, R. K. R. (2014). The effect of extrusion conditions on the physicochemical properties and sensory characteristics of fish-based expanded snacks. Journal of Food Processing and Preservation, 38, 864–879.
- Meng, X., Threinen, D., Hansen, M., & Driedger, D. (2010). Effects of extrusion conditions on system parameters and physical properties of chickpea flour-based snack. Food Research International, 43, 650–658.
- Moraru, C. I., & Kokini, J. L. (2003). Nucleation and expansion during extrusion and microwave heating of cereal foods. Compr Rev Food Sci Food Saf, 2, 147–165.
- Mukuddem-Petersen, J., Oosthuizen, W., & Jerling, J. C. (2005). A systematic review of the effects of nuts on blood lipid profiles in humans. Journal of Nutrition, 135, 2082–2089.
- Nascimento, E. M. G. C., Carvalho, C. W. P., Takeiti, C. Y., Freitas, D. G. C., & Ascheri, J. L. R. (2012).Use of sesame oil cake (Sesamum indicum L.) on corn expanded extrudate. Food Research International, 45, 434–443.
- Nath, A. & Chattopadhyay, P. K. (2008). Effect of process parameters and soy flour concentration on quality attributes and microstructural changes in ready-to-eat potato–soy snack using high-temperature short time air puffing. LWT, 41, 707–715.
- Nebesny, E., Rosicka, J., & Tkaczk, M. (2005). Influence of selected parameters of starch gelatinization and hydrolysis on stability of amylose–lipid complexes. Starch/Stärke, 57, 325–331.
- Nikmaram, N., Garavand, F., Elhamirad, A., Beiraghi-Toosi, S., & Goli-Movahhed, G. (2015). Production of high quality expanded corn extrudates containing sesame seed using response surface methodology. QAS, 7, 713–720.
- Obatolu, V. A., Skonberg, D. I., Camire, M. E., & Dougherty, M. P. (2005). Effect of moisture content and screw speed on the physical chemical properties of an extruded crab-based snack. Food Science and Technology International, 11, 121–127.
- O'shea, N., Arendt, E., & Gallagher, E. (2014). Enhancing an extruded puffed snack by optimising die head temperature, screw speed and apple pomace inclusion. Food Bioprocess Technology, 7, 1767–1782.
- Omwamba, M., & Mahungu, S. M. (2014). Development of a protein-rich ready-to-eat extruded snack from a composite blend of rice, sorghum and soybean flour. Food and Nutrition Sciences, 5, 1309–1317.
- Pansawat, N., Jangchud, K., Jangchud, A., Wuttijumnong, P., Saalia, F. K., Eitenmiller, R. R, & Phillips, R. D. (2008). Effects of extrusion conditions on secondary extrusion variables and physical properties of fish, rice-based snacks. LWT, 41, 632–641.
- Patel, J. R., Patel, A. A., & Singh, A. K. (2016). Production of a protein-rich extruded snack base using tapioca starch, sorghum flour and casein. Journal of Food Science and Technology, 53, 71–87. doi 10.1007/s13197-015-2012-z
- Patil, R. T., Berrios, J., De, J., Tang, J., & Swanson, B. G. (2007). Evaluation of the methods for expansion properties of legume extrudates. Applied Engineering in Agriculture, 23, 777–783.
- Potter, R., Stojceska, V., & Plunkett, A. (2013). The use of fruit powders in extruded snacks suitable for children's diets. LWT-Food Science and Technology, 51, 537–544.
- Prinyawiwatkul, W., Beuchat, L. R., Dixonphillips, R., & Resurreccion, A. V. A. (1995). Modelling the effects of peanut flour, feed moisture content, and extrusion temperature on physical properties of an extruded snack product. International Journal of Food Science and Technology, 30, 37–44.
- Ros, E. (2010). Health benefits of nut consumption. Nutrients, 2, 652–682.
- Ryu, G. H., & Walker, C. E. (1995). The effects of extrusion conditions on the physical properties of wheat flour extrudates. Starch/Stärke, 47, 33–36.
- Rzedzicki, Z., & Fornal, J. (1999). Influence of process parameters on the physical properties and microstructure of everlasting pea (Lathyrus sativus) extrudate. International Agrophysics, 13, 103–117.
- Salata, C. D. C., Leonel, M., Trombini, F. R. M., & Mischan, M. M. (2014). Extrusion of blends of cassava leaves and cassava flour: Physical characteristics of extrudates. Food Science and Technology Campinas, 34, 501–506.
- Seker, M. (2005). Selected properties of native or modified maize starch/soy protein mixtures extruded at varying screw speed. Journal of the Science of Food and Agriculture, 85, 1161–1165.
- Singh, B., Rachna, Hussain, S. Z., & Sharma, S. (2015). Response surface analysis and process optimization of twin screw extrusion cooking of potato-based snacks. Journal of Food Processing and Preservation, 39, 270–281.
- Stojceska, V., Plunkett, A., & Ibanğlu, S. (2009). The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products. Food Chemistry, 114, 226–232.
- Suknark, K., Philips, R. D.., & Chinnan, M. S. (1997). Physical properties of directly expanded extrudates formulated from partially defatted peanut flour and different types of starch. Food Research International, 30, 575–583.
- Sun, Y. & Muthukumarappan, K. (2002). Changes in functionality of soy-based extrudates during single-screw extrusion processing. International Journal of Food Properties, 5, 379–389.
- Taverna, L. G., Leonel, M., & Mischan, M. M. (2012). Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks. Ciênc. Tecnol. Aliment, 32, 826–834.
- van der Sman, R. G. M., & Broeze, J. (2013). Structuring of indirectly expanded snacks based on potato ingredients: A review. Journal of Food Engineering, 114, 413–425.
- Yağci, S, & Göğüş, F. (2008). Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products. Journal of Food Engineering, 86, 122–132.
- Yağci, S., & Göğüş, F. (2009). Development of extruded snack from food by-products: A response surface analysis. Journal of Food Process Engineering, 32, 565–586.
-
Yağci, S. &
Göğüş, F. (2011) . Quality control parameters of extrudates and methods for determination. In M. Maskan & A. Altan (eds.), Advances in food extrusion (pp. 297–326). New York: CRC Press.
10.1201/b11286-13 Google Scholar
- Zasypkin, D. V. & Tung-Ching, L. (1998). Extrusion of soybean and wheat flour as affected by moisture content. Journal of Food Science, 63, 1058–1061.
