Studies on production of different snack blends
El Basuony, D., Rahma, E., El-Beltagy, A. (2023). Studies on production of different snack blends. EKB Journal Management System, 8(8), 73-74. doi: 10.21608/mjfds.2023.329454
Doaa Zarif Saleh El Basuony; E. H. Rahma; A. E. El-Beltagy. "Studies on production of different snack blends". EKB Journal Management System, 8, 8, 2023, 73-74. doi: 10.21608/mjfds.2023.329454
El Basuony, D., Rahma, E., El-Beltagy, A. (2023). 'Studies on production of different snack blends', EKB Journal Management System, 8(8), pp. 73-74. doi: 10.21608/mjfds.2023.329454
El Basuony, D., Rahma, E., El-Beltagy, A. Studies on production of different snack blends. EKB Journal Management System, 2023; 8(8): 73-74. doi: 10.21608/mjfds.2023.329454

Studies on production of different snack blends

Menoufia Journal of Food and Dairy Sciences
Article 1, Volume 8, Issue 8, October 2023, Page 73-74  XML PDF (335.47 K)
Document Type: original papers
DOI: 10.21608/mjfds.2023.329454
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Authors
Doaa Zarif Saleh El Basuony1; E. H. Rahma2; A. E. El-Beltagy2
1Food Science and Technology
2Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ.
Abstract
ABSTRACT: Two types of snack extrudates with and without cheese flavor were prepared: the first is high in protein by combining corn grits with quinoa (12.5, 25, and 37.5%) and treated moringa (2.5, 5, and 7.5%), and the second is high-antioxidant by combining corn with a waste mixture of pomegranate peel, tomato pomace, carrot pomace, and orange peel in a ratio of 1:1:1:1 with substitution levels (15, 15, 20, and 25%). The chemical composition, mineral content, physical-functional properties, amino acid profile, and HPLC profile of these extrudates were determined. Also, the effect of the storage (3 months) at ambient temperature (25±2oC) on the antioxidant activity, TBA, physical and functional properties, water activity, moisture content, microbiological aspects, color, and sensory characteristics of cheese-flavored and non-flavored extrudates was examined. The results demonstrated that the nutritional value and antioxidant activity, protein, ash, and fat contents increased, while their carbohydrate content decreased with the substitution of quinoa, moringa, and waste mixture to corn snacks. Blend 3 had a protein content of 21.01%. The highest values of mineral content were found in Blend 3 (65% corn, 37.5% quinoa, and 7.5% treated moringa) and B7 (70% corn, 25% waste mixture). Blend 3 had the highest value of amino acids, especially glutamic acid. According to high-protein extrudates, the values of DPPH, total phenolics, and total flavonoids decreased significantly (p≤ 0.05) from 82.04%, 48.40 mg/g, and 5.45 mg/g to 37.18%, 27.40 mg/g, and 4.80 mg/g, respectively, at the end of the storage (3 months), TBA values increased from 0.304 to 0.781, bulk density increased from 0.0959 to 0.1043 g/cm3, porosity increased from 0.235 to 0.325, apparent density increased from 0.131 to 0.156 g/cm3, WSI values decreased; and WAI values increased from 4.63 to 5.33 g/g, aw and moisture content increased. Regarding the high-antioxidant extrudates, the non-flavored B7 had the highest values of the components ferulic (184.15 µ/g), rutin acid (199.75 µ/g), and gallic (119.56 µ/g) than the control. During storage, total phenolics decreased from 48.92 to 18.53 mg/g, total flavonoids decreased from 8.66 to 5.97 mg/g, and DPPH decreased from 83.24 to 49.43%. The TBA, aw and moisture values increased from 0.283 to 0.752, from 0.375 to 0.500, and from 3.13 to 5.33%. In conclusion, the addition of both quinoa and moringa powder up to 30% and waste mixture up to 20% to corn snacks achieved the best results in WAI, WSI, TBA values, water activity, and nutritive and healthy values.
Keywords
Extrudates; Quinoa seed; Moringa leaf; Amino acid; Storage; TBA; Water activity; Sensory properties
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