Naslov
Production of third generation snack products enriched with defatted camelina press cake

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

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

Izvornik
23rd International Congress of Chemical and Process Engineering CHISA 2018 / - Prag, 2018

Skup
23th International Congress of Chemical and Process Engineering (CHISA 2018)

Mjesto i datum
Prag, Češka Republika, 25.08.2018. - 29.08.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
by-products ; Camelina sativa L ; supercritical CO2 ; third generation snacks ; extrusion

Sažetak
Snack products are a popular product type since they are tasty and easy to consume regarding chewing and preparation. They can be directly (second generation / 2G) or indirectly expanded (third generation / 3G). Since this is energy dense, nutritionally rather poor product category, the aim of this research was to increase nutritional value of the corn-based snacks with defatted Camelina sativa L. press cake (DCC) and to produce 3G snacks by supercritical CO2 extrusion process (SCFX). DCC is by-product of oil production rich in polyphenols, fibre and protein. The residual oil in cake can cause problems during extrusion and it was extracted from the cake by supercritical-CO2 extraction and defatted cake was obtained. DCC was added to corn grits in ratios of 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 analysed. Polyphenol content was determined by Folin-Ciocalteau method, antioxidant activity by DPPH radical scavenging activity, total colour 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 DCC to corn grits resulted in increased polyphenol contents and antioxidant activity, but SCFX plus microwave heating (SCFX + MV) decreased those values compared to non-extruded samples. Furthermore, addition of DCC and SCFX + MV resulted in significant colour change, where the total colour change (ΔE) increased with the addition of DCC. Results for AA and HMF showed that all values for AA were under limit of detection (< 3.79 ppb) and values for HMF were lower after SCFX + MV than in non-extruded samples. HMF values increased with the addition of DCC, but they are still low enough to create no concern for consumption. Final conclusion is that the extruded corn snack products were successfully improved with DCC, and supercritical CO2 can be used for production of 3G snacks. Both are good examples for development of new products with increased nutritional value and retained valuable components.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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