The effect of pumpkin flour on quality and acoustic properties of extruded corn snacks

Natalia Poliszko , Przemysław Łukasz Kowalczewski , Iga Rybicka , Piotr Kubiak , Stefan Poliszko

Abstract

Significant amounts of minerals, vitamins, carotenoids and other bioactive substances, as well as documented healthpromoting 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.
Author Natalia Poliszko - Uniwersytet Przyrodniczy w Poznaniu
Natalia Poliszko,,
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, Przemysław Łukasz Kowalczewski - Uniwersytet Przyrodniczy w Poznaniu
Przemysław Łukasz Kowalczewski,,
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, Iga Rybicka (WT / KTiAI)
Iga Rybicka,,
- Department of Technology and Instrumental Analysis
, Piotr Kubiak - Uniwersytet Przyrodniczy w Poznaniu, MNiSW [80]
Piotr Kubiak,,
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, Stefan Poliszko
Stefan Poliszko,,
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Journal seriesJournal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety, [Journal für Verbraucherschutz und Lebensmittelsicherheit], ISSN 1661-5751, e-ISSN 1661-5867, (N/A 40 pkt)
Issue year2019
Vol14
No2
Pages121-129
Publication size in sheets0.5
Keywords in Polishekstrudat kukurydziany, składniki mineralne, emisja akustyczna, tekstura
Keywords in Englishcorn extrudates, pumpkin extrusion acoustic emission, texture, minerals
ASJC Classification3403 Food Animals; 1102 Agronomy and Crop Science; 1106 Food Science; 1305 Biotechnology
DOIDOI:10.1007/s00003-019-01216-6
URL https://link.springer.com/article/10.1007/s00003-019-01216-6
Languageen angielski
Score (nominal)40
Score sourcejournalList
ScoreMinisterial score = 40.0, 08-04-2020, ArticleFromJournal
Publication indicators WoS Citations = 1; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.431; WoS Impact Factor: 2018 = 0.641 (2) - 2018=0.702 (5)
Citation count*3 (2020-08-13)
Additional fields
UwagiFirst online: 19 February 2019
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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