The effect of pumpkin flour on quality and acoustic properties of extruded corn snacks
2019
Poliszko, Natalia | Kowalczewski, Przemysław Łukasz | Rybicka, Iga | Kubiak, Piotr | Poliszko, Stefan
Significant amounts of minerals, vitamins, carotenoids and other bioactive substances, as well as documented health-promoting activity, make pumpkin flour (PF) an interesting food additive. In this article, the influence of PF addition (2% and 4%) on quality, acoustic and textural properties, colour, potential renal acid load (PRAL) and consumer acceptance of extruded corn snacks was evaluated. The results showed that PF addition can be used for production of sensorily attractive extrudates with lowered acidity. However, changes in the general characteristics of extrudates were observed. The expansion ratio and water solubility index decreased, while the bulk density and water absorption index increased. Changes of colour were observed as well. PF addition resulted in significantly decreased hardness and breaking force index. Moreover, the acoustic properties (total loudness, crackliness, crispness and crunchiness) of the extrudates produced with PF were different from the control. The total loudness, crackliness, crispness as well as crunchiness in extrudates enriched with PF significantly decreased (p < 0.005) with increasing percentage of PF in the product. Nevertheless, the results of the consumer study indicated that the addition of PF improved the taste and appearance of extrudates, thus increasing the overall acceptability of the final product.
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