Effect of Extrusion Cooking Conditions on the Nutritional Value, Storage Stability and Sensory Characteristics of a Maize-Based Snack Food

1996 ◽  
Vol 24 (1) ◽  
pp. 79-85 ◽  
Author(s):  
O.O. Lasekan ◽  
W. Lasekan ◽  
M.A. Idowu ◽  
O.A. Ojo
Keyword(s):  
Nutritional Value ◽  
Storage Stability ◽  
Sensory Characteristics ◽  
Snack Food ◽  
Extrusion Cooking ◽  
Cooking Conditions

Modifikasi Resep Brownis Untuk Makanan Selingan Penderita Diabetes Mellitus

2017 ◽  
Vol 19 (2) ◽  
pp. 140
Author(s):  
Setyowati Setyowati
Keyword(s):  
Diabetes Mellitus ◽  
Nutritional Value ◽  
Food Selection ◽  
Diabetes Mellitus Patient ◽  
Fiber Content ◽  
Green Bean ◽  
Snack Food ◽  
Physical Quality ◽  
Organoleptic Quality ◽  
Red Bean

Background: The nutritional therapy management of diabetes mellitus patient lies in the proper diet and food selection arrangement. There is an eating recomendation (3 times for main food and 3 times of snackfood) that needed to be noted. One of the snack food that been allowed is brownie, as baked product and cake category. Modification on brownie recipe are needed to improve quality of the food. Objective: To understand a brownie recipe as snack food for diabetes mellitus patient based on physical quality, organoleptic quality, nutritional value and fiber content. Methods: The type of this research is an artificial experiment. The variables were modified brownie recipes; physical quality; organoleptic quality to colour, flavor, aroma, and texture; nutritional value, and fiber content. The subject of the study are 36 people with diabetes and 17 expert panelists. The object of this research is 3 kinds of brownie (red bean brownie, green bean brownie and peanut brownie). This research is conducted at Poltekkes Kemenkes Yogyakarta and Prolanis Organization in Puskemas Gamping 1 area, Sleman, Yogyakarta on February-September 2016. The data analysis of this research is done descriptively and analytically. Results: There is 3 brownie as modification results (green bean brownie, red bean brownie and peanut brownie). Those brownie have physical traits such as darker brown in colour, little bit sweet, have nutty flour aroma and little bit soft as a texture. Based on organoleptic quality, peanut brownie is the most preferred brownie. Based on analysis of chemical nutrition and fiber. Brownies tahat qualify the diet of people with diabetes mellitus is peanut brownie. Peanut brownie also been accepted by diabetes mellitus patient. Conclusion: Peanut brownie as modification results choosen as snack food alternatives for diabetes mellitus patient.

Impact of Storage and Packaging Material on the Nutritional, Product Properties and Microbial Count of Extruded Snacks

2020 ◽  
Vol 16 (4) ◽  
pp. 592-600
Author(s):  
Sajad A. Wani ◽  
Tariq A. Bhat ◽  
Nawaz A. Ganie ◽  
Pradyuman Kumar
Keyword(s):  
Bulk Density ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Plate Count ◽  
Extrusion Cooking ◽  
Lateral Expansion ◽  
Total Plate Count ◽  
Sensory Score ◽  
Extruded Snacks ◽  
Kinetics Of

Background: The extrusion cooking is the most widely used process so the development and consumption of extruded snack products having health and nutritious benefits would help increase the health status of the population. Objective: The aim of this study was to investigate the effect of storage days on physical, microbial activity and sensory characteristics of extruded snacks and kinetics of extruded snacks. Methods: Extruded snacks were produced by extrusion cooking at optimized conditions of temperature, moisture and screw speed of 110°C, 12% (db) and 200 rpm. The products were packed in lowdensity polyethylene (LDPE) and laminated pouches (LP) and were stored at an accelerated temperature condition of 40 ± 2°C. The storage stability in terms of quality parameters such as moisture, hardness, bulk density, color, lateral expansion, sensory characteristics and total plate count was investigated. Results: An increase (p≤0.05) in the value of moisture, bulk density, a*, and total plate count was observed during the storage period, whereas hardness, L*, b*, ΔE and sensory characteristics showed significant (p≤0.05) decreased order with storage period. No significant effect on the lateral expansion of the extruded product was observed. A significant decrease in total carbohydrate, fat and protein content was found during the storage period. The average sensory score and microbial analysis suggested that extruded snacks packed in LDPE pouches can only be acceptable up to the 60th day and extruded snacks packed in LP can be acceptable to more than 90th day. The kinetics of color and hardness suggest first order kinetics. Conclusion: Overall investigation suggested that extruded snacks were more stable in the LP as compared to LDPE pouches.

scholarly journals Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded Snacks

Materials ◽  
2021 ◽  
Vol 14 (11) ◽  
pp. 2791
Author(s):  
Katarzyna Lisiecka ◽  
Agnieszka Wójtowicz ◽  
Marek Gancarz
Keyword(s):  
Physical Properties ◽  
Nutritional Value ◽  
Negative Impact ◽  
Total Phenolic ◽  
Extrusion Cooking ◽  
Negative Effects ◽  
Plant Materials ◽  
Texture Profile ◽  
Fresh Plant Material ◽  
Extruded Products

The following research focuses on the possibility of applying fresh plant material as a carrot pulp to supplement newly developed extruded products in the form of pellets and microwave-expanded snacks. Fresh carrot pulp, as a valuable vegetable ingredient, was used in the amount of 2.5 g/100 g to 30.0 g/100 g in a potato-based recipe. The snack pellets were processed via extrusion-cooking, using a single-screw extruder with a plasticizing unit L/D = 18, and the use of variable screw speeds. The produced pellets underwent microwave expansion to limit the fat content, so as to produce ready-to-eat (RTE) snacks. The pellets and snacks were tested for nutritional value, as well as for selected quality features: physical properties, structure, pasting characteristics, and texture profile, and PCA analysis and a correlation matrix were performed on the obtained results. Microwave expansion of pellets increased the total phenolic content, the antioxidant activity, water absorption index and lightness of snacks, but decreased the bulk density and setback values of the expanded products when compared to pellets. Generally, we found that it was possible to use up to 30.0 g/100 g of fresh carrot pulp with a positive effect on nutritional value, and without negative effects on the physical properties of extruded products. Both the extrusion-cooking and microwave expansion can minimize the negative impact on plant materials, due to the short processing time.

scholarly journals AVALIAÇÃO DE PRODUTOS OBTIDOS PELA DESIDRATAÇÃO OSMÓTICA DE BANANA SEGUIDA DE SECAGEM

2003 ◽  
Vol 21 (1) ◽  
Author(s):  
PAULO HENRIQUE MACHADO DE SOUSAPAULO HEN MACHADO DE SOUSA ◽  
GERALDO ARRAES MAIA ◽  
MEN DE SÁ MOREIRA DE SOUZA FILHO ◽  
RAIMUNDO WILANE DE FIGUEIREDO ◽  
RENATA TIEKO NASSU ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Atmospheric Pressure ◽  
Room Temperature ◽  
Storage Stability ◽  
Osmotic Dehydration ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Sensorial Analysis ◽  
Physico Chemical ◽  
Microbiological Stability

Foram obtidos dois produtos de banana por desidratação osmótica, um sob pressão atmosférica e outro sob vácuo, com complemento de secagem em estufa. A estabilidade dos produtos foi estudada, durante 120 dias, mediante análises físico-químicas, microbiológicas e sensoriais. Nesse período, os produtos ficaram armazenados em temperatura ambiente (23,4-34,1oC) e umidade relativa entre 33-81%. Concluiu-se que os produtos mantiveram suas características químicas, físico-químicas e sensoriais, além de estabilidade microbiológica (pouca variação durante o período de armazenamento). Somente a cor dos produtos apresentou variação expressiva. Sugere-se o tratamento utilizando osmose com vácuo seguido de secagem para produção de banana passa. EVALUATION OF PRODUCTS OBTAINED BY THE BANANA’S OSMOTIC DEHYDRATION FOLLOWED OF DRYING Abstract It was obtained two bananas products through osmotic dehydration, one under atmospheric pressure and other under vacuum, with drying complement in stove. The storage stability of these products was studied, during 120 days, through physicalchemical, microbiological and sensorial analysis. In this period, the products were stored at room temperature (23,4-34,1oC) and relative humidity between 33-81%. It was concluded that the obtained products maintained their chemical, physico-chemical and sensory characteristics, beyond microbiological stability (small variations during the storage period). Only the color of the produtcs presented more expressive variations. Therefore it is suggested the treatment using osmosis with vacuum followed by oven drying for the production of banana fig.

Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure

2016 ◽  
Vol 81 (5) ◽  
pp. C1070-C1079 ◽  
Author(s):  
Abdallah Bouasla ◽  
Agnieszka Wójtowicz ◽  
Mohammed Nasereddine Zidoune ◽  
Marta Olech ◽  
Renata Nowak ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Extrusion Cooking ◽  
Gluten Free ◽  
Cooking Conditions

Physico-Chemical and Sensory Characteristics of Defatted Roasted Peanuts During Storage1

1999 ◽  
Vol 26 (1) ◽  
pp. 44-53 ◽  
Author(s):  
G. L. Brannan ◽  
P. E. Koehler ◽  
G. O. Ware
Keyword(s):  
Gas Chromatography ◽  
Moisture Content ◽  
Storage Stability ◽  
Sensory Characteristics ◽  
Secondary Oxidation ◽  
B Values ◽  
A Value ◽  
Physico Chemical ◽  
Peak Areas

Abstract Full-fat (53% oil) and defatted (22% oil) blanched, whole, roasted peanuts were stored at 4,25, and 63 C for 12 wk. Defatted peanuts were lighter in color as indicated by a higher Hunter L and b values and a lower a value. The a value which indicated redness also decreased during storage until week 9. Defatting also resulted in roasted peanutty scores that were lower and decreased during storage and decreased pyrazine peak areas (Peaks 24 and 25). Rancidity-related attributes were generally more intense in defatted samples and increased during storage. PV and TBA values were higher in defatted peanuts and increased during storage. A higher moisture content in defatted peanuts may have contributed to its lower storage stability. TBA correlation with rancidity-related attributes indicated secondary oxidation in the samples during storage. The compounds 1-methylpyrrole, 2-methylpyrazine, 2,5 dimethylpyrazine, ethanol, hexanal, and pyridine were tentatively identified by gas chromatography.

scholarly journals Hubungan kebiasaan melewatkan sarapan dan Pemilihan jajanan dengan kejadian Wasting di Desa Sembung Kecamatan Wringinanom Kabupaten Gresik

2018 ◽  
Vol 2 (3) ◽  
pp. 237
Author(s):  
Aditya Faisal Rakhman ◽  
Taufiqurrahman Taufiqurrahman
Keyword(s):  
Random Sampling ◽  
Nutritional Value ◽  
Simple Random Sampling ◽  
Case Control ◽  
Observational Research ◽  
Snack Food ◽  
Chi Square ◽  
Chi Square Test ◽  
Skipping Breakfast ◽  
Selection Of

Background: Wasting prevalence in Indonesia is never been decreased for years. Wasting caused by many factors such as skipping breakfast and inappropriate selection of snacks that contribute to children’s level of nutritional intake adequacy.Objectives: The purpose of this research was to analyze correlation between skipping breakfast and selection of snack among elementary school children. Method: This was an analytical observational research with case control design conducted in three elementary schools in Sembung Village, Gresik. The sample size was 22 students in each group, which taken using a simple random sampling technique at student of 3rd, 4th and 5th grade. Data was collected by interviewing the respondent with structured questionnaire. Nutritional status was classified with BMI/Age using WHO-MGRS standard. Association among variables were analyzed using Chi-Square test. (α=0.05). Result: The result showed that 68.2% respondent from cases used skipping breakfast while 27.3% respondent from control used to skip breakfast. 22.7% respondent in cases used to consume high nutritional value snack food while 72.7% respondent in control used to consume high nutritional value snack food. Chi-Square test showed there was an association between breakfast habits and the selection of snack with wasting (p=0.007; OR=5.714) (p=0.001; OR=9.067).Conclusion: Skipping breakfast habits and the selection of snack had a correlation with wasting incident in village children.ABSTRAKLatar Belakang: Prevalensi wasting di Indonesia tidak pernah mengalami penurunan yang signifikan selama tahun ke tahun. Kejadian wasting dipengaruhi oleh beberapa faktor seperti kebiasaan sarapan dan pemilihan makanan jajanan yang mampu berkontibusi terhadap tingkat kecukupan energi dan zat gizi anak.Tujuan: Penelitian ini bertujuan untuk menganalisis hubungan antara kebiasaan melewatkan sarapan dan kebiasan memilih jajanan makanan kejadian wasting pada anak sekolah dasar di pedesaan.Metode: Penelitian observasional analitik dengan desain case control ini dilakukan di 3 sekolah dasar di Desa Sembung Kecamatan Wringinanom Kabupaten Gresik. Besar sampel penelitian ini adalah 22 sampel untuk masing -masing kelompok yang berasal dari kelas III, IV dan V dan diambil secara simple random sampling. Pengambilan data dilakukan dengan cara wawancara pada anak dengan kuisioner tersktutur. Klasifikasi berdasarkan pada nilai tabel z-score IMT/U WHO-MGRS.  Analisis data dilakukan dengan menggunakan uji chi-square (α=0,05)Hasil: Hasil penelitian menunjukkan bahwa 68,2% responden kelompok kasus, terbiasa melewatkan sarapan sedangkan 27,3% responden kelompok kontrol terbiasa melewatkan sarapan. 22,7% responden kelompok kasus terbiasa membeli makanan jajan bernilai gizi tinggi sedangkan 72,7% responden kelompok kontrol terbiasa membeli makanan jajan bernilai gizi tinggi. Hasil Uji Chi-Square menunjukkan ada hubungan antara kebiasaan sarapan dan pemilihan makanan jajanan dengan kejadian wasting (p= 0,007 OR: 5,714) (p= 0,001 OR: 9,067).Kesimpulan: Kebiasaan melewatkan sarapan dan pemilihan makanan jajanan berhubungan dengan kejadian wasting pada anak pedesaan.

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