Use of blackcurrant and chokeberry press residue in snack products
Fruit and vegetable processing by-products, undervalued until recently, are rich sources of nutrients. This study investigated properties of extruded corn puffs with addition (5–20%) of blackcurrant or chokeberry pressings. We assessed expansion rate, water absorption index (WAI) and water solubilit...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2019-03-01
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| Series: | Polish Journal of Chemical Technology |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/pjct-2019-0003 |
| _version_ | 1818737974639067136 |
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| author | Drożdż Wioletta Boruczkowska Hanna Boruczkowski Tomasz Tomaszewska-Ciosk Ewa Zdybel Ewa |
| author_facet | Drożdż Wioletta Boruczkowska Hanna Boruczkowski Tomasz Tomaszewska-Ciosk Ewa Zdybel Ewa |
| author_sort | Drożdż Wioletta |
| collection | DOAJ |
| description | Fruit and vegetable processing by-products, undervalued until recently, are rich sources of nutrients. This study investigated properties of extruded corn puffs with addition (5–20%) of blackcurrant or chokeberry pressings. We assessed expansion rate, water absorption index (WAI) and water solubility index (WSI) of the produced extru-dates, the concentration of polyphenols, and antioxidant activity measured by FRAP method and ABTS method. The puffs with addition of chokeberry pressings had higher WSI values, higher phenolic acids, flavonols, and anthocyanins content, and higher antioxidant activity than puffcorn with addition of blackcurrant pressings. The corn puffs with addition of fruit pressings contained much higher concentrations of phenolic compounds and were characterized by much higher antioxidant activity than pure puffcorn. This confirms the usefulness of addition of such fruit processing by-products in order to manufacture functional food. |
| first_indexed | 2024-12-18T01:01:34Z |
| format | Article |
| id | doaj.art-f61f32fe2ff04b4ab6b9eaff5486a0cd |
| institution | Directory Open Access Journal |
| issn | 1899-4741 |
| language | English |
| last_indexed | 2024-12-18T01:01:34Z |
| publishDate | 2019-03-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Polish Journal of Chemical Technology |
| spelling | doaj.art-f61f32fe2ff04b4ab6b9eaff5486a0cd2022-12-21T21:26:21ZengSciendoPolish Journal of Chemical Technology1899-47412019-03-01211131910.2478/pjct-2019-0003pjct-2019-0003Use of blackcurrant and chokeberry press residue in snack productsDrożdż Wioletta0Boruczkowska Hanna1Boruczkowski Tomasz2Tomaszewska-Ciosk Ewa3Zdybel Ewa4Wroclaw University of Environmental and Life Science, Department of Food Storage and Technology, Chełmońskiego 37, 51-630Wroclaw, PolandWroclaw University of Environmental and Life Science, Department of Food Storage and Technology, Chełmońskiego 37, 51-630Wroclaw, PolandWroclaw University of Environmental and Life Science, Department of Human Nutrition, Chełmońskiego 37, 51-630Wroclaw, PolandWroclaw University of Environmental and Life Science, Department of Food Storage and Technology, Chełmońskiego 37, 51-630Wroclaw, PolandWroclaw University of Environmental and Life Science, Department of Food Storage and Technology, Chełmońskiego 37, 51-630Wroclaw, PolandFruit and vegetable processing by-products, undervalued until recently, are rich sources of nutrients. This study investigated properties of extruded corn puffs with addition (5–20%) of blackcurrant or chokeberry pressings. We assessed expansion rate, water absorption index (WAI) and water solubility index (WSI) of the produced extru-dates, the concentration of polyphenols, and antioxidant activity measured by FRAP method and ABTS method. The puffs with addition of chokeberry pressings had higher WSI values, higher phenolic acids, flavonols, and anthocyanins content, and higher antioxidant activity than puffcorn with addition of blackcurrant pressings. The corn puffs with addition of fruit pressings contained much higher concentrations of phenolic compounds and were characterized by much higher antioxidant activity than pure puffcorn. This confirms the usefulness of addition of such fruit processing by-products in order to manufacture functional food.https://doi.org/10.2478/pjct-2019-0003fruit press resid uesblack chokeberryblackcurrantextrusionextruded snacks |
| spellingShingle | Drożdż Wioletta Boruczkowska Hanna Boruczkowski Tomasz Tomaszewska-Ciosk Ewa Zdybel Ewa Use of blackcurrant and chokeberry press residue in snack products Polish Journal of Chemical Technology fruit press resid ues black chokeberry blackcurrant extrusion extruded snacks |
| title | Use of blackcurrant and chokeberry press residue in snack products |
| title_full | Use of blackcurrant and chokeberry press residue in snack products |
| title_fullStr | Use of blackcurrant and chokeberry press residue in snack products |
| title_full_unstemmed | Use of blackcurrant and chokeberry press residue in snack products |
| title_short | Use of blackcurrant and chokeberry press residue in snack products |
| title_sort | use of blackcurrant and chokeberry press residue in snack products |
| topic | fruit press resid ues black chokeberry blackcurrant extrusion extruded snacks |
| url | https://doi.org/10.2478/pjct-2019-0003 |
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