Application of extrusion-cooking for utilization of various cereal waste-bran in snacks
PBN-AR
Instytucja
Instytut Agrofizyki im. Bohdana Dobrzańskiego Polskiej Akademii Nauk
Książka
Tytuł książki
Book of abstracts. 11th International Conference on Agrophysics: Soil, Plant & Climate, 26-28.09.2016 Lublin, Poland
Data publikacji
2016
ISBN
978-83-89969-43-9
Wydawca
Instytut Agrofizyki PAN
Publikacja
Główny język publikacji
angielski
Tytuł rozdziału
Application of extrusion-cooking for utilization of various cereal waste-bran in snacks
Rok publikacji
2016
Strony (od-do)
66-66
Numer rozdziału
Identyfikator DOI
Liczba arkuszy
0,14
Hasło encyklopedyczne
Autorzy
Pozostali autorzy
+ 5
Konferencja
Indeksowana w Scopus
nie
Indeksowana w Web of Science Core Collection
nie
Liczba cytowań z Web of Science Core Collection
Nazwa konferencji (skrócona)
ICA 2016
Nazwa konferencji
11th International Conference on Agrophysics: Soil, Plant & Climate, 26-28.09.2016 Lublin, Poland
Początek konferencji
2016-09-26
Koniec konferencji
2016-09-28
Lokalizacja konferencji
Lublin
Kraj konferencji
PL
Lista innych baz czasopism i abstraktów w których była indeksowana
Open access
Tryb otwartego dostępu
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Wersja opublikowana
Licencja otwartego dostępu
Inna
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Razem z publikacją
Streszczenia
Język
angielski
Treść
Cereal bran are the waste by-products after milling and cleaning of flours. However, bran are nutritionally valuable and could be used for enrichment of food products. The outer layer of cereals, separated as bran, consist high amount of dietary fiber, phytochemicals, minerals and vitamins. Application of bran as food additive may bring some health benefits, as cardiovascular disease or cancer prevention, lowering bad cholesterol or glucose level, and improve intestinal tract functions. Bran addition also affects on physical properties, texture and sensory of enriched products. Extrusion-cooking seems to be useful technique for utilization of food by-products. The aim of the study was an evaluation of selected characteristics of waste-bran enriched food snacks processed by extrusion-cooking. Single screw extruder TS-45 was applied for processing of expanded corn-based snack and potato-based pellets with configuration of L/D=12 (125 rpm) and L/D=18 (80 rpm), respectively. Wheat, rye, and oat bran were added at 5, 10, 15 and 20%. Expanded products were shaped with circular die 3 mm; snack pellets were formed as ribbon on flat die 0.4x30 mm, cut for squares 30x30 mm, dried, and expanded by deep frying in oil for 10 sec. Snacks were tested for expansion ratio, bulk density, hardness and crispness, and sensory acceptability. An expansion ratio of snacks, both expanded and fried, decreased with increased amount of bran used. Rye bran application affected on increased bulk density of expanded snacks, while wheat and oat bran addition lowered bulk density. Hardness of corn-based snacks lowered if wheat and oat bran were added, application of rye bran increased the hardness. Fried crisps enriched with rye bran characterized lower hardness compared to products with wheat and oat bran. All tested samples were acceptable in sensory evaluation, so cereal bran may be used as additive for supplementation of extruded snacks.
Inne
System-identifier
PX-58a59ff7d5de0323d9b58efe