Naslov
Chemical properties of third generation snack products enriched with defatted pumpkin press cake

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

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

Izvornik
Proceedings of the 8th International conference on the quality and safety in food production chain / - Wrocław, 2018, 60-60

ISBN
978-83-951359-0-3

Skup
8th International Conference on Quality and Safety in Food Production Chain

Mjesto i datum
Wrocław, Poljska, 20.06.2018. - 21.06.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
oil industry by-products , Cucurbita pepo L. ; supercritical CO2 ; third generation snacks ; extrusion

Sažetak
Third generation snacks (3G) are extruded products expanded by deep fat frying, hot air puffing or, like in this case, expanded by microwave heating. Usually liquid shortenings and monoglyceride are added into the flour (corn, potato, wheat, etc.), but in our research only supercritical CO2 is added as blowing agent. To improve nutritional quality of the product defatted pumpkin (Cucurbita pepo L.) oilseed cake (DPC), by-product of oil production, is added. DPC is defatted by supercritical CO2 extraction and added to corn grits in 3, 6 and 9% d. m. Prepared samples were extruded in laboratory single screw extruder at temperature profile: 90/110/120 °C with the injection of supercritical CO2 (injection pressure: 140 bar) during the extrusion process in between of second and third heating zone. Obtained extrudates were air-dried, and then expanded by microwave heating, milled and analyzed. Polyphenol content was determined by Folin-Ciocalteau method, antioxidant activity by DPPH radical scavenging activity, total color change (∆E) by Chroma meter Konica Minolta CR- 400, acrylamide (AA) and hydroxymethylfurfural (HMF) by single LC-MS/MS method for determination of both compounds. The obtained results showed that the addition of DPC to corn grits linearly increased polyphenol contents and antioxidant activity, but SCFX plus microwave heating (SCFX + MV) slightly decreased those values compared to non-extruded samples. In addition, it can be noticed significant color change both for non-extruded and SCFX+MV samples with and without DPC addition. Results for AA and HMF showed that all values for AA were under limit of detection (< 3.79 ppb) and only in SCFX+MV sample with 9% DPC HMF was detected. It can be concluded that the extruded corn snack products were successfully improved with DPC in nutritional fortification, and supercritical CO2 can be used for production of 3G snacks, serving as a good example for development of new products.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA