Evaluation and the Effect of Watermelon Seed Flour on the Functional Properties of Puffed Snack Regarding the Formulation and Process Conditions
Subject Areas : MicrobiologyE. Milani 1 , F. Shahidi 2 , E. Ansarifar 3 , M. Khalilian Movahhed 4 , F. Salehipour 5 , G.A. Goli Movahhed 6
1 - Associate Professor of the Department of Food Processing, Iranian Academic Center for Education Culture and Research (ACECR) of Mashhad, Mashhad, Iran.
2 - Professor of the Department of Food Science, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran.
3 - Assistant Professor, Social Determinants of Health Research Center, Department of Public Health, School of Health, Birjand University of Medical Sciences, Birjand, Iran.
4 - PhD student of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
5 - M. Sc. in Food Science and Technology, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran.
6 - Department of Food Processing, Iranian Academic Center for Education Culture and Research (ACECR) of Mashhad, Iran.
Keywords: Extrusion, Functional Expanded Snack, Porosity, Watermelon Seed Flour,
Abstract :
Introduction: The high consumption of low nutritional value snacks and malnutrition of children and teenagers are one of the major problems in society. Usually, the small seeds that are in watermelon, although they are rich in nutrients including fatty acids, essential proteins, and many minerals are not used and have been thrown away. Materials and Methods: This study was performed on the basis of a rotating central composite design. The effects of extrusion variables including screw speed (120-180 rpm), watermelon powder (10-20%) and feed moisture content (12-20%) on the physicochemical properties (expansion ratio, oil and water absorption index, porosity, and total acceptance) of expanded snack on the basis of corn-wheat flour grits were evaluated. Results: The results showed that watermelon flour decreased the expansion coefficient and porosity, however, the interaction effect of screw speed and watermelon flour improved the physicochemical properties of the samples. The increasing screw speed led to a decrease in the viscosity and therefore the expansion coefficient and porosity increased.
Altan, A., McCarthy, K. L. & Maskan, M. (2009). Effect of screw configuration and raw material on some properties of barley extrudates. Journal of Food Engineering, 92, 377–382.
AACC. (2000). Approved methods of the American association of Cereal Chemists. 54-21.
Anderson, R., Conway, H. & Peplinski, A. (1970). Gelatinization of corn grits by roll cooking, extrusion cooking and steaming. Starch, 22 (4), 130 -135.
Alam, M. S., Pathania, S. & Sharma, A. (2016). Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings. LWT - Food Science and Technology, 74, 135-144.
Bisharat, G. I., Oikonomopoulou, V. P., Panagiotou, N. M., Krokida, M. K. & Maroulis, Z. B. (2013). Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables. Food Research International, 53, 1–14.
De Pilli, T., Jouppila, K., Ikonen, J., Kansikas, J., Derossi, A., & Severini, C. (2008). Study on formation of starch–lipid complexes during extrusioncooking of almond flour. Journal of Food Engineering, 87, 495–504.
Gonzalez, R., Torres, R. L., De Greef, D., Tosi, E. & Re, E. (2002). Effects of popping and extrusion processes on some hydration properties of amaranth. Brazilian Journal of Chemical Engineering, 19(4), 391 - 395.
Ilo, S., Liu, Y. & Berghofer, E. (1999). Extrusion cooking of rice flour and amaranth blends. LWT-Food Science and Technology, 32(2), 79-88.
Korkerd, S., Wanlapa, S., Puttanlek, C. & Uttapap, D. (2016). Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products. Journal Food Science and Technology, 53, 561–570.
Kokini, J. L., Chang, C. N. & Lai, L. S. (1992). The role of rheological properties on extrudate expansion. In Food extrusion science and technology. P. 631-653. eds. J.L., Kokini, C.-T., Ho and M.V. Karwe. New York, Marcel Dekker Inc
Lue, S., Hsieh, F. & Huff, H. E. (1994). Modeling of Twin-Screw Extrusion Cooking of Corn Meal and Sugar Beet Fiber Mixtures. Journal of Food Engineering, 21, 263–289.
Lazou, A., Krokida, M. & Tzia, C. (2010). Sensory properties and acceptability of corn and lentil extruded puffs. Journal of Sensory Studies. 25, 838–860.
Lazou, A. K. M. (2010). Functional properties of corn and corn–lentil extrudates. Food Research International, 43(2), 609-16.
Maskan, M. & Altan, A. (2011). Advances in Food Extrusion Technology. CRC Press. New York.
Majumdar, R. K. & Singh, R. K. R. (2014). The effect of extrusion conditions on the physicochemical properties & sensory characteristics of fish-based expend snacks. Journal of Food Process and Preservation. 38, 864-879. Milani, E., Hashemi, N., Mortazavi, S. A. & Tabatabaee, F. (2017). Effect of extrusion conditions and formulation on some physicochemical properties of extrudate snack based on almond meal (Amygdalus communis L.) and corn grits. Innovative Food Technologies, 5 (1), 123-140. [In Persian]
Omohimi, C. I., Sobukola, O. P., Sarafadeen, K. O. & Sanni, L. O. (2014). Effect of thermo-extrusion process parameters on selected quality attributes of meat analogue from mucuna bean seed flour. Nigerian Food Journal. 32(1), 21-30.
Onwulata, C. I., Konstance, R. P., Strange, E. D., Smith, P. W. & Holsinger, V. H. (2000). High-fiber snacks extruded from triticale and wheat formulations. Cereal Foods World, 45(10), 470-473.
Ozer, E. A., Ibanoglu, S., Ainsworth, P. & Cahide, Y. (2004). Expansion characteristics of a nutritious extruded snack food using response surface methodology. European Food Research and Technology, 218, 474-479.
Potter, R., Stojceska, V. & Plunkett, A. (2013). The use of fruit powders in extruded snacks suitable for Children’s diets. LWT - Food Science and Technology, 51, 537-544.
Pankyamma, V., Basu, S., Suryaprabha Bhadran, S., Chouksey, M. K. & Gudipati, V. (2014). Fish oil-fortified extruded snack: evaluation of physical properties & oxidative stability by response surface methodology. Journal of Food Process Engineering, 37, 349-361.
Shahidi, F., Koochaki, A. & Baghaie, H. (2006). Evaluation of chemical composition and propertied of Iranian Watermelon, Cucurbit, Cantaloupe and Muskmelon Seeds and Determination of Their seed Oil. Agricultural Science and Technology Journal, 20 (5), 411-421. [In Persian]
Singh, B., Sekhon, K. S. & Narpinder, S. (2007). Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice. Food Chemistry, 100, 198–202
Selani, M., Guidolin, S., Brazaca, C., Tadeu, C., Ratnayake, W. S., Flores, R. A. & Bianchini, A. (2014). Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement. Food Chemistry, 163, 23–30.
Yagci, S. & Gogus, F. (2009). Selected physical of expanded extrudates from the blend of hazelnut flour-durum clear flour-rice. International Journal of Food Properties, 12, 405–413.
Altan, A., McCarthy, K. L. & Maskan, M. (2009). Effect of screw configuration and raw material on some properties of barley extrudates. Journal of Food Engineering, 92, 377–382.
AACC. (2000). Approved methods of the American association of Cereal Chemists. 54-21.
Anderson, R., Conway, H. & Peplinski, A. (1970). Gelatinization of corn grits by roll cooking, extrusion cooking and steaming. Starch, 22 (4), 130 -135.
Alam, M. S., Pathania, S. & Sharma, A. (2016). Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings. LWT - Food Science and Technology, 74, 135-144.
Bisharat, G. I., Oikonomopoulou, V. P., Panagiotou, N. M., Krokida, M. K. & Maroulis, Z. B. (2013). Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables. Food Research International, 53, 1–14.
De Pilli, T., Jouppila, K., Ikonen, J., Kansikas, J., Derossi, A., & Severini, C. (2008). Study on formation of starch–lipid complexes during extrusioncooking of almond flour. Journal of Food Engineering, 87, 495–504.
Gonzalez, R., Torres, R. L., De Greef, D., Tosi, E. & Re, E. (2002). Effects of popping and extrusion processes on some hydration properties of amaranth. Brazilian Journal of Chemical Engineering, 19(4), 391 - 395.
Ilo, S., Liu, Y. & Berghofer, E. (1999). Extrusion cooking of rice flour and amaranth blends. LWT-Food Science and Technology, 32(2), 79-88.
Korkerd, S., Wanlapa, S., Puttanlek, C. & Uttapap, D. (2016). Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products. Journal Food Science and Technology, 53, 561–570.
Kokini, J. L., Chang, C. N. & Lai, L. S. (1992). The role of rheological properties on extrudate expansion. In Food extrusion science and technology. P. 631-653. eds. J.L., Kokini, C.-T., Ho and M.V. Karwe. New York, Marcel Dekker Inc
Lue, S., Hsieh, F. & Huff, H. E. (1994). Modeling of Twin-Screw Extrusion Cooking of Corn Meal and Sugar Beet Fiber Mixtures. Journal of Food Engineering, 21, 263–289.
Lazou, A., Krokida, M. & Tzia, C. (2010). Sensory properties and acceptability of corn and lentil extruded puffs. Journal of Sensory Studies. 25, 838–860.
Lazou, A. K. M. (2010). Functional properties of corn and corn–lentil extrudates. Food Research International, 43(2), 609-16.
Maskan, M. & Altan, A. (2011). Advances in Food Extrusion Technology. CRC Press. New York.
Majumdar, R. K. & Singh, R. K. R. (2014). The effect of extrusion conditions on the physicochemical properties & sensory characteristics of fish-based expend snacks. Journal of Food Process and Preservation. 38, 864-879. Milani, E., Hashemi, N., Mortazavi, S. A. & Tabatabaee, F. (2017). Effect of extrusion conditions and formulation on some physicochemical properties of extrudate snack based on almond meal (Amygdalus communis L.) and corn grits. Innovative Food Technologies, 5 (1), 123-140. [In Persian]
Omohimi, C. I., Sobukola, O. P., Sarafadeen, K. O. & Sanni, L. O. (2014). Effect of thermo-extrusion process parameters on selected quality attributes of meat analogue from mucuna bean seed flour. Nigerian Food Journal. 32(1), 21-30.
Onwulata, C. I., Konstance, R. P., Strange, E. D., Smith, P. W. & Holsinger, V. H. (2000). High-fiber snacks extruded from triticale and wheat formulations. Cereal Foods World, 45(10), 470-473.
Ozer, E. A., Ibanoglu, S., Ainsworth, P. & Cahide, Y. (2004). Expansion characteristics of a nutritious extruded snack food using response surface methodology. European Food Research and Technology, 218, 474-479.
Potter, R., Stojceska, V. & Plunkett, A. (2013). The use of fruit powders in extruded snacks suitable for Children’s diets. LWT - Food Science and Technology, 51, 537-544.
Pankyamma, V., Basu, S., Suryaprabha Bhadran, S., Chouksey, M. K. & Gudipati, V. (2014). Fish oil-fortified extruded snack: evaluation of physical properties & oxidative stability by response surface methodology. Journal of Food Process Engineering, 37, 349-361.
Shahidi, F., Koochaki, A. & Baghaie, H. (2006). Evaluation of chemical composition and propertied of Iranian Watermelon, Cucurbit, Cantaloupe and Muskmelon Seeds and Determination of Their seed Oil. Agricultural Science and Technology Journal, 20 (5), 411-421. [In Persian]
Singh, B., Sekhon, K. S. & Narpinder, S. (2007). Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice. Food Chemistry, 100, 198–202
Selani, M., Guidolin, S., Brazaca, C., Tadeu, C., Ratnayake, W. S., Flores, R. A. & Bianchini, A. (2014). Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement. Food Chemistry, 163, 23–30.
Yagci, S. & Gogus, F. (2009). Selected physical of expanded extrudates from the blend of hazelnut flour-durum clear flour-rice. International Journal of Food Properties, 12, 405–413.
