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Development of healthy extruded maize snacks; Effects of soybean flour and feed moisture content
Author(s) -
Sharifi Sohrab,
Majzoobi Mahsa,
Farahnaky Asgar
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14842
Subject(s) - plastics extrusion , water content , food science , moisture , extrusion , volume (thermodynamics) , materials science , chemistry , composite material , physics , geotechnical engineering , quantum mechanics , engineering
The main aim of this research was to introduce a green and clean method of increasing the nutritional quality while preserving the quality of extruded maize snacks. This was achieved by addition of soybean flour (5%, 10%, 15% and 20%, w/w) as a source of plant protein, fibre and bioactive compounds and changing the feed moisture content. Extruded samples were produced using a single‐screw extruder. Increasing the soybean flour and feed moisture content resulted in reduced specific mechanical energy of the extruder and consequently several changes in physicochemical properties of the snacks including higher moisture content, lower expansion and volume, reduced crispiness, reduction in L‐and a‐values but an increase in b‐value and formation of more wrinkly and thicker air bubbles cell walls as observed under scanning electron microscope. The addition of <20% soybean flour and feed moisture content resulted in snacks with improved nutritional value and physical properties.