Molecules, Vol. 29, Pages 791: Nutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes
Molecules, Vol. 29, Pages 791: Nutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes
Molecules doi: 10.3390/molecules29040791
Authors:
Antun Jozinović
Jelena Panak Balentić
Đurđica Ačkar
Mirta Benšić
Jurislav Babić
Veronika Barišić
Ante Lončarić
Borislav Miličević
Drago Šubarić
This research studies the influence of the addition of defatted press cakes (from the production of hazelnut, camelina, pumpkin, and hemp seed oil) on nutritionally important components: fibre, resistant starch, polyphenols, hydroxymethylfurfural (HMF), and acrylamide in directly and indirectly expanded snacks. The amounts of press cakes added to corn grits were 3, 6, and 9%. Extrusion was carried out in a laboratory single-screw extruder. For indirectly expanded products (SCFX), supercritical CO2 was injected during extrusion, and secondary expansion was completed in the microwave oven. The type and content of press cake, as well as the type of product, significantly influenced total polyphenol content and antioxidant activity. Press cakes increased the contents of both soluble and insoluble fibre (from 1.94% d. m. and 1.28% d. m. for extrudates without press cakes up to 3.17% d. m. and 6.94% d. m. for SCFX extrudates with press cakes, respectively), and resistant starch was not markedly influenced by their addition. The influence of the content of press cake on HMF was not significant, wher...
Source: Molecules - Category: Chemistry Authors: Antun Jozinovi ć Jelena Panak Balenti ć Đurđica Ačkar Mirta Ben šić Jurislav Babi ć Veronika Bari šić Ante Lon čarić Borislav Mili čević Drago Šubarić Tags: Article Source Type: research
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