engleski

Nutritionally improved third generation snacks produced by supercritical CO2 extrusion I. Physical and sensory properties

This study was aimed at investigating the possible application of defatted hazelnut, camelina, pumpkin, and hemp cakes (by-products of edible oil production) in the production of corn snack products, and to use supercritical CO2 as a blowing agent in indirectly expanded snack products. Cakes were added in 3, 6, and 9% proportions. Extrusion was performed in a laboratory single screw extruder and expanded by microwave. The obtained extrudates were evaluated for their physical and sensory properties. For comparison, directly expanded products without supercritical CO2, were produced with the same raw materials. The addition of the by-product had a significant influence on the expansion ratio, bulk density, fracturability, and crispiness, and all four by-products were successfully incorporated in the production of sensory acceptable, indirectly expanded snack products, produced by supercritical fluid extrusion. This type of products is interesting for consumers since it can be home-made and produced without additives or any chemical substances.

supercritical CO2 extrusion ; by-products ; third generation snacks

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