engleski

Influence of the Addition of Defatted Pumpkin Cake On The Chemical Properties Of Corn Snacks

Extruded snack products are one of the most popular snacks all over the world, since they are tasty and easy to consume regarding chewing and preparation. Because they are not nutritionally rich products, there is a challenge for food industry to improve them with various additives. Regarding to that, the aim of this research was to improve nutritional properties of corn snacks with defatted pumpkin cake. Defatted pumpkin (Cucurbita pepo L.) oilseed cake (DPC) was added to corn grits in 3, 6 and 9 % d. m., 1 % pectin was added with the aim to produce products with properties of ready-to-eat snacks, and mixture moisture was set to 15 %. Prepared samples were extruded in laboratory single screw extruder with 4 mm round die, screw with compression ratio of 4:1, at temperature profile: 135/170/170 °C. Obtained extrudates were air-dried and resistant starch content was determined according to AOAC 2002.02 method, starch damage according to AACC 76-31 and soluble and insoluble dietary fiber according to AOAC 991.43. The obtained results showed that addition of DPC did not have significant influence on resistant starch content. Starch damage content decreased with addition of DPC and content of soluble and insoluble fibers increased by the addition of DPC. Final conclusion is that the extruded corn snack products were successfully improved with DPC, which is rich in nutritional components, such as dietary fibers and proteins and that is a good example for development of new type of products, interesting for all age groups, from children to retirees.

pumpkin cake ; corn snacks ; fiber ; resistant starch

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