Nutritionally improved third generation snacks produced by supercritical CO2 extrusion I. Physical and sensory properties
2019
Panak Balentić, Jelena | Jozinović, Antun | Ačkar, Đurđica | Babić, Jurislav | Miličević, Borislav | Benšić, Mirta | Jokić, Stela | Šarić, Antonija | Šubarić, Drago
This study was aimed at investigating the possible application of defatted hazelnut, camelina, pumpkin, and hemp cakes (by‐products of edible oil production) in the production of corn snack products, and to use supercritical CO₂ as a blowing agent in indirectly expanded snack products. Cakes were added in 3, 6, and 9% proportions. Extrusion was performed in a laboratory single screw extruder and expanded by microwave. The obtained extrudates were evaluated for their physical and sensory properties. For comparison, directly expanded products without supercritical CO₂, were produced with the same raw materials. The addition of the by‐product had a significant influence on the expansion ratio, bulk density, fracturability, and crispiness, and all four by‐products were successfully incorporated in the production of sensory acceptable, indirectly expanded snack products, produced by supercritical fluid extrusion. This type of products is interesting for consumers since it can be home‐made and produced without additives or any chemical substances. PRACTICAL APPLICATIONS: By‐products of oil production (defatted press cake from pumpkin seeds, hazelnuts, camelina seeds, and hemp seeds), known as high‐fiber and high‐protein ingredients, were added in the corn grits with the aim to increase nutritional value of the product and to reduce the waste of the food industry. For production of indirectly expanded corn snacks, supercritical CO₂ is used as blowing agent, and pellets are expanded by microwave heating in few seconds. This is a good example of new products, which is interesting for consumers since it can be home‐made and it is without additives or any chemical substances.
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