[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 14, Issue 3 (Autumn 2019) ::
2019, 14(3): 109-116 Back to browse issues page
Effects of Incorporating Date Kernel Powder on Physicochemical Properties of the Extruded Snacks Containing Corn Flour During Storage
S Asgharipour , M Noshad , B Nasehi , H Jooyandeh , Sh Beiraghi toosi
Abstract:   (600 Views)
Background and Objectives: Because of the increasing demands for functional foodstuffs, use of dietary fibers in production of snacks is further considered. The aim of this study was optimization of date kernel powder proportion to improve the physicochemical properties of extruded snacks.
 Materials & Methods: Two screw extruders were used to formulate and prepare snacks. In this study, effects of  date kernel powder on physicochemical properties of the extruded samples were investigated. The physicochemical properties included moisture content, water absorption index (WAI), water solubility index (WSI), oil absorption index (OAI), texture, color, total phenol, antioxidant activity and SEM during 90 days of storage.
Results: Incorporation of date kernel powder decreased moisture content, L*and b* values and water absorption within the samples. Furthermore, date kernel powder increased the overall acceptability, a* value OAI and antioxidant activity of the samples. Date kernel powder increased total phenolic compounds up to 5.85 (Gallic acid equivalent) in the optimized samples, compared to control samples (4.44 Gallic acid equivalent). Moreover, the powder increased hardness and denser texture formation in the optimized samples.
Conclusion: Based on the current results, high nutritional values and functional properties of the extruded snacks can be improved by incorporation of date kernel powder to foods.
Keywords: Date kernel powder, Snacks, Physicochemical properties
Full-Text [PDF 582 kb]   (315 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2018/06/1 | Accepted: 2018/09/28 | Published: 2019/10/7
References
1. Dehghan-Shoar Z, Hardacre Ak, Brennan CS. The physico-chemical characteristics of extruded snacks enriched with tomato lycopene. Food Chem. 2010; 123: 1117 1122 [DOI:10.1016/j.foodchem.2010.05.071]
2. Betoret E, Betoret N, Vidal D, Fito P. Functional foods development trends and technologie. Trends in Food Sci and Tech. 2011; 22: 498-508. [DOI:10.1016/j.tifs.2011.05.004]
3. Codex Alimentarius. Guidelines for use of nutrition and health claims. 2009.
4. Romo C, Mize K, Warfel K. Addition of hi-maize, natural dietary fiber, to a commercial cake mix. J Am Diet Assoc. 2008; 108: 76-77.108, pp76-77. [DOI:10.1016/j.jada.2008.06.205]
5. Shokrollahi F, Taghizadeh M, Koocheki A, Hadad Khodaparast MH. Investigation of physicochemical properties of crust and core dietary fiber from date seed. Iranian J Food Sci and tech. 2015; 48(12): 153-161 [In Persian].
6. Habib HM, Platat C, Meudec E, Cheynier V and Ibrahim WH. Polyphenolic compounds in date fruit seed (Phoenix dactylifera), characterisation and quantification by using UPLC-DAD-ESI-MS. J Sci Food and Agri. 2014; 94 (6): 1084-9. [DOI:10.1002/jsfa.6387]
7. AL-Farsi MA, Lee CY. Optimization of phenolies and dietary fibre extraction from date seeds. Food Chem. 2008; 108: 977-985. [DOI:10.1016/j.foodchem.2007.12.009]
8. Majzoobi M, Mansori H, Falsaghi S R, Farahnaki A. The effect of palm kernel powder on some characteristics of biscuit paste and hard biscuit. J Food Sci and Nut. 2014; 2(12): 5-14.
9. Potter R, Stojceska V and Plunkett A. The use of fruit powders in extruded snacks suitable for Children's diets. Food Sci and Tech. 2013; 51: 537-544. [DOI:10.1016/j.lwt.2012.11.015]
10. Robin F, Schuchmann HP, Palzer S. Dietary fiber in extruded cereals, limitations and opportunities. Trends Food Sci. Tech. 2012; 21: 27-72.
11. Sozer N, Poutanen K., 2017. Fibre in extruded food products. In: Delcour, J.A., Poutanen, K. (Eds.), Fibre-rich and Wholegrain FoodsdImproving Quality. Woodhead, Cambridge, pp. 222-232.
12. Lobato L, Anibal D, Lazaretti MM, Grossmann MVE. Extruded puffed functional ingredient with oat bran and soy flour. Food Sci and Tech. 2011; 44(4): 933-939. [DOI:10.1016/j.lwt.2010.11.013]
13. Kumar N, Sarkar BC, and Sharma, HK. Development and characterization of extruded product of carrot pomace, rice flour and pulse powder. African J Food Sci. 2010; 4 (11) : 703 - 717.
14. Maninder K, Sandhu K S and Singh N. Comparative study of the functional, thermal and pasting properties of flours from different field pea (Pisum sativum L.) and pigeon pea (Cajanus cajan L.) cultivars. Food chem. 2011; 104 (1) : 259-267. [DOI:10.1016/j.foodchem.2006.11.037]
15. Bourne, M.C. 2002. Food texture and viscosity: Concept and measurement. Academic Press, 2thed. New York, 50-70.
16. Altan A, McCarthy K, Maskan M. Evaluation of snack food barley-tomato pomace blends by extrusion processing. J Food Eng.2008; 84: 231-242. [DOI:10.1016/j.jfoodeng.2007.05.014]
17. Singleton VL, Orthofer R and Lamuela-Raventos RM. Analysis of total pH enols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent, Methods in Enzymology. 1999: 152-172. [DOI:10.1016/S0076-6879(99)99017-1]
18. Benvenutti S, Pellati F, Melegari M and bertelli D. Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia. J Food Sci. 2004; 69(3): 164-169. [DOI:10.1111/j.1365-2621.2004.tb13352.x]
19. Shyu YSH, Sung WCH. Improving the emulsion stability of spongy cake by the addition of polyglutamic acid. J Mar Sci and Tech. 2010; 18: 895-900.
20. Sacchetti G, Pinnavaia G, Guidolin E and Dalla Rosa M. Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products. Food Re Inte. 2014; 37(5): 527-534. [DOI:10.1016/j.foodres.2003.11.009]
21. Yağcı S, Göğüş F. Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products. J Food Eng. 2008; 86(1): 122-132. [DOI:10.1016/j.jfoodeng.2007.09.018]
22. Ding QB, Ainsworth P, Tucker G, Marson H. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. J Food Eng. 2005; 66(3): 283-289. [DOI:10.1016/j.jfoodeng.2004.03.019]
23. Brennan MA, Derbyshire E, Tiwari BK, Brennan CS. Integration of β-glucan fibre rich fractions from barley and mushrooms to form healthy extruded snacks. Pla foods hum nut. 2013; 68(1): 78-82. [DOI:10.1007/s11130-012-0330-0]
24. Elleuch M, Besbes S, Roisux O, Blecker C, Deroanne C, Drira N, Attiaf H. date chemical composition and characteritition of the dietary fiber. Food chem. 2008; 11: 678-684.
25. Moure A, et al. Natural antioxidants from residual sources. Food chem. 2001; 72(2): 145-171. [DOI:10.1016/S0308-8146(00)00223-5]
26. AL-Farsi M, ALasalvar C, AL-abid M, al-shoaidy K, AL-Amry M, AL-Rawaliy F. Compositional and Functional Characteristics of date, Syrups and their by products. Food Chem. 2007; 104(3):943-947. [DOI:10.1016/j.foodchem.2006.12.051]
27. Nascimento A, Carvalho C, Takeiti C. Use of sesame oil cake (Sesamum indicum L.) on corn expanded extrudates. Food Re Inter. 2012; 45: 434- 443. [DOI:10.1016/j.foodres.2011.11.009]
28. Lue S. et al. Expansion of corn extrudates containing dietary fiber: A microstructure study. Lebensm.-Wiss. Technol., London. 1990; 23(2): 165-173.
29. Suhendro EL, Waniska RD, Rooney LW, Gomez MH. Effects of polyols on the processing and qualities of wheat tortillas. Cereal Chem. 1995; 72(1): 122- 127.
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA


XML   Persian Abstract   Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Asgharipour S, Noshad M, Nasehi B, Jooyandeh H, Beiraghi toosi S. Effects of Incorporating Date Kernel Powder on Physicochemical Properties of the Extruded Snacks Containing Corn Flour During Storage. Iranian Journal of Nutrition Sciences & Food Technology. 2019; 14 (3) :109-116
URL: http://nsft.sbmu.ac.ir/article-1-2649-en.html


Volume 14, Issue 3 (Autumn 2019) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
Persian site map - English site map - Created in 0.06 seconds with 32 queries by YEKTAWEB 4054