Fabrication and Characterization of Protein Fortified Corn Extrudates for Nutritional, Bio-functional, Structural and Organoleptic Properties

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-05-26 DOI:10.1007/s11483-025-09965-8

Kinza Fatima, Muhammad Asif, Syed Ali Hassan, Muneefa Naveed, Tayyaba Alvi, Mueen Abbas

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引用次数: 0

Abstract

Ready-to-eat snacks are highly popular among consumers; however, they often have a high glycemic index and are deficient in proteins and micronutrients. To address these issues, this study aimed to develop protein-enriched corn extrudates by incorporating varying concentrations (0–12%) of soybean and quinoa. The results demonstrated that the inclusion of soybean and quinoa had a significant effect on the properties of the corn extrudates. Specifically, the addition of these ingredients resulted in a notable (p < 0.05) increase in protein and fiber content, by 2.05 and 2.22 times, respectively. Furthermore, the antioxidant activity, as indicated by total phenolic content (TPC) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) assays, was enhanced by 1.09 and 31.64 times, respectively, compared to the control. The functional properties of the fortified extrudates also showed significant improvement (p < 0.05). Organoleptic properties results showed that T₇ (4% soybean and 4% quinoa addition) was the best treatment. In conclusion, the addition of soybean and quinoa can be used to develop innovative, nutritious, appetizing and healthy extrudates which can help to mitigate malnutrition.

Graphical Abstract

查看原文本刊更多论文

蛋白质强化玉米挤出物的营养、生物功能、结构和感官特性的制备和表征

即食零食在消费者中非常受欢迎；然而，它们的血糖指数通常很高，而且缺乏蛋白质和微量营养素。为了解决这些问题，本研究旨在通过加入不同浓度（0-12%）的大豆和藜麦来开发富含蛋白质的玉米挤出物。结果表明，大豆和藜麦的掺入对玉米挤出物的性能有显著影响。其中，蛋白质和纤维含量显著提高（p < 0.05），分别提高2.05倍和2.22倍。总酚含量（TPC）和2,2-二苯基-1-苦味肼基自由基（DPPH）测定结果显示，其抗氧化活性分别比对照提高了1.09倍和31.64倍。强化挤出物的功能性能也有显著改善（p < 0.05）。感官性状试验结果表明，T7（添加4%大豆和4%藜麦）处理效果最佳。综上所述，大豆和藜麦的添加可用于开发创新、营养、美味和健康的挤出物，有助于缓解营养不良。图形抽象

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.