Naslov
Extruded corn snacks fortified with hemp cake

Autori
Panak Balentić, Jelena ; Jozinović, Antun ; Ačkar, Đurđica ; Babić, Jurislav ; Miličević, Borislav ; Jokić, Stela ; Grec, Marijana ; Šubarić, Drago

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
EuroFoodChem XIX Conference Program & Book of Abstracts / - Budimpešta : Hungarian Chemical Society, 2017, 145-145

ISBN
978-963-9970-79-3

Skup
EuroFoodChem XIX Conference

Mjesto i datum
Budimpešta, Mađarska, 04.10.2017. - 06.10.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
snacks ; hemp cake ; extrusion

Sažetak
Extruded snack products are one of the most popular snacks consumed all over the world.Usually they are not fortified with nutrients, but they can be very good source of nutrients, because of their prevalence.Consequently, the objective of this research was to increase nutritional value of the extruded corn-based snacks with defatted hemp (Cannabis sativa L.) cake. Hemp seeds contains 25 – 35% lipids, 20 – 25% protein and 20 – 30% carbohydrate, 10 – 15% insoluble fibers, and minerals.[1] In production of oil by cold pressing, cake is by-product rich in protein, fibre and polyphenols. Usually 10 – 14% of oil resides in cake and may cause problems during extrusion due to low friction in barrel and fat oxidation. The residual oil was extracted from the cake by supercritical-CO2 extraction and defatted cake was obtained. Defatted hemp cake was added to corn grits in 3, 6 and 9% d. m., 1% pectin was added 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, [2] starch damage according to AACC 76-31, [3] polyphenol content by Folin-Ciocalteau, [4] antioxidant activity by DPPH radical scavenging activity[4] and soluble and insoluble dietary fiber according to AOAC 991.43.[5] Although extrusion resulted in decrease of resistant starch and polyphenol contents, resistant starch and polyphenol contents in extruded samples increased to addition of defatted hemp cake, while starch damage decreased. There was no significant difference between antioxidant activity of non- extruded and extruded samples, while it increase with addition of defatted hemp cake. Even extrusion resulted in decrease of fiber content, soluble, insoluble and total dietary fiber increased proportionally to addition of defatted hemp cake. Extruded snack products were successfully fortified with defatted hemp cake and it is well applied waste of oil industry. Since the hemp cake is rich in nutritional components, this can be a good example for development of new products.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA