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Usability of residual oat flour in the manufacture of extruded corn snacks

Author:
Gumul, Dorota, Ziobro, Rafał, Gambuś, Halina, Nowotna, Anna
Source:
CyTA: journal of food 2015 v.13 no.3 pp. 353-360
ISSN:
1947-6345
Subject:
Avena sativa, additives, antioxidant activity, byproducts, corn, corn meal, dietary fiber, extrusion, hardness, insoluble fiber, manufacturing, oat flour, oats, polyphenols, processing technology, raw materials, sensory properties, snacks, texture, water binding capacity
Abstract:
Extrusion technology is used to produce snacks from various raw materials, including by-products. One such by-product is residual oat (Avena sativa L.) flour (ROF), which is obtained as a by-product in the production of Betaven. The aim of this study was to prepare extrudates based on cornmeal with varying proportions of ROF, and to investigate the influence of applied additives on nutritional and pro-health compounds and the texture and functional properties of the snacks. Cornmeal extrudates with varying proportions of ROF were analyzed. Products obtained at a 1:2 compression ratio with 10% ROF exhibited the highest expansion, least density and hardness, and the highest water-binding capacity. The use of a 10% addition level caused an increase in soluble dietary fiber by 63%, insoluble fiber by 25%, polyphenols by 23%, and antioxidant activity by 22%. The above-mentioned extrudates had the best sensory quality, and therefore this level of ROF addition is recommended for industrial processing.
Agid:
1258227