FORTIFICATION OF EXTRUDED SNACKS USING SOME FRUIT PEELS | ||||
| Zagazig Journal of Agricultural Research | ||||
| Article 15, Volume 46, Issue 5, September 2019, Page 1539-1551 PDF (750.24 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zjar.2019.48171 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Sara A. Goda  ; Galal A. Galal; Gehan A. El-Shourbagy
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| Food Sci. Dept., Fac. Agric., Zagazig Univ., Egypt | ||||
| Abstract | ||||
| By-products from fruit processing industries became one of the main challengeable aspects in the world due to the large quantities produced annually. However, these plant by-products are rich source of valuable compounds such as dietary fiber, antioxidants, protein, carbohydrate and essential oils, etc. Mango peels and pumpkin peels are important sources of bioactive compounds including antioxidants and proteins. Physicochemical and phenolic compounds of mango and pumpkin peels powder were determined. Yellow corn grits was fortified with 0.60%, 0.45% and 0.30% of mango peels (MP) and pumpkin peels (PP). Likewise, the effect of fortification on physicochemical and sensory properties of extrude snack foods was studied. The results indicated that the extruded snack foods fortified with 0.60% MP had the highest bulk density and hardness (0.322 g/cm3 and 26.3 N., respectively). While, the highest expansion ratio (2.8%) was obtained from control sample. Fortification with both mango and pumpkin peels enhanced the antioxidant activity of the final products. Sensory evaluation showed that fortification with 0.30% MP had the best sensory characteristics compared with control sample witch had the lowest sensory scores. | ||||
| Keywords | ||||
| Mango peels; pumpkin peels; Antioxidant Compounds; extrude snack foods; Fortification | ||||
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