Effect of hot air-assisted radio frequency technology on the nutritional and functional properties of developed Kodo millet-based snacks fortified with coconut haustorium powder

IF 3.3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2025-06-18 DOI:10.1007/s11694-025-03401-8

Sarvesh Gaikwad, S. Kamatchi Devi, Keshav Raghav Hegde, Vincent Hema

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Abstract

This study investigates the impact of hot air-assisted radio frequency (HARF) technology on the nutritional, functional, and sensory properties of Kodo millet-based snacks fortified with coconut haustorium powder. HARF treatment significantly enhanced the expansion ratio (3.315 ± 0.04) compared to control (2.85 ± 0.1), while also reducing microbial load. Nutritional analysis revealed higher total phenolic content (197.8 ± 2.4 mg GAE/100 g) and antioxidant potential (42.13 ± 1.3%) in HARF-treated extruded snacks, indicating improved bioactive compound retention. Although the control demonstrated superior protein content (8.31 ± 0.21%) and fat levels (3.69 ± 0.77%), HARF treatment contributed to improved textural properties, including lower hardness (106.27 ± 1.95 N) compared to the control (148.33 ± 1.65 N). Functional properties, such as water absorption capacity were also enhanced in HARF-treated samples. These findings demonstrate the potential of HARF technology to improve the safety, quality, and functionality of gluten-free millet-based extruded snacks.

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热空气辅助射频技术对开发的椰子吸器粉强化Kodo小米零食营养和功能特性的影响

本研究探讨了热空气辅助射频（HARF）技术对加椰子吸器粉的Kodo小米零食的营养、功能和感官特性的影响。与对照组（2.85±0.1）相比，HARF处理显著提高了膨胀比（3.315±0.04），同时微生物负荷也显著降低。营养分析显示，经过半氧化处理的膨化零食的总酚含量（197.8±2.4 mg GAE/100 g）和抗氧化潜力（42.13±1.3%）更高，表明生物活性化合物的保留有所改善。虽然对照组的蛋白质含量（8.31±0.21%）和脂肪含量（3.69±0.77%）更高，但HARF处理改善了组织性能，包括硬度（106.27±1.95 N）低于对照组（148.33±1.65 N）。功能性质，如吸水能力也增强了在半氧化处理的样品。这些发现证明了HARF技术在提高无谷蛋白小米挤压零食的安全性、质量和功能方面的潜力。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.