Effect of barberry (Berberis vulgaris) fruit powder on the quality and shelf life stability of puffed corn extrude

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
Mostafa Bakmohamadpor , Afshin Javadi , Sodeif Azadmard-Damirchi , Hoda Jafarizadeh-Malmiri
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引用次数: 6

Abstract

Snacks such as puffed corns are tasty and favorite food products of many people. These products usually have low content of bioactive compounds with high starch and oil contents. To overcome these drawbacks, in the present study, the mixture including the corn grit incorporated with barberry (Berberis vulgaris) fruit powder (BFP), as a rich source of bioactive components and fibers, at level of 0 (control) to 10% were fed into the extruder to make a puffed product. Quality properties of the produced samples were determined during 90 days of storage at ambient condition. Results showed that by incorporation of BFP there were an increase in fiber (from 2.9 to 6.2%) and decreases in oil (from 25.5 to 19.5%) and protein (from 7.2 to 5.8%) levels. BFP could decrease oil hydrolysis and oxidation during storage, and acidity and peroxide values of fortified samples were lower than control during storage. Vitamin C content of samples were increased from 0.28 to 3.4 ppm in samples containing BFP. In the fortified samples, pelarogonidin-3-monoglucoside was the main anthocyanin followed by petunidin-3-monoglucoside and cyanidin-3-monoglucoside. Expansion ratio, brittleness and breaking strength of the fortified samples was also decreased significantly (P < 0.05). Sensory evaluation also showed that puffed corn incorporated with 5% BEP had the highest score and acceptance. Based on the obtained results, incorporation of puffed corn with BFP could produce a nutritious product and can be a new and attractive product to the food market and consumers.

小檗果粉对膨化玉米挤出物质量和保质期稳定性的影响
像膨化玉米这样的零食是许多人最喜欢的美味食品。这些产品通常具有低含量的生物活性化合物和高淀粉和油的含量。为了克服这些缺点,在本研究中,将含有丰富生物活性成分和纤维来源的小檗(Berberis vulgaris)果粉(BFP)的玉米颗粒混合,以0(对照)至10%的水平送入挤出机,制成膨化产品。在常温条件下贮存90天,测定所制样品的质量特性。结果表明,BFP的掺入使鱼苗纤维含量从2.9提高到6.2%,油脂含量从25.5%降低到19.5%,蛋白质含量从7.2降低到5.8%。BFP能降低油脂在贮藏过程中的水解和氧化,强化样品在贮藏过程中的酸度和过氧化值均低于对照。含BFP样品的维生素C含量由0.28 ppm提高到3.4 ppm。强化样品中花青素含量最高的是天竺葵苷-3-单葡萄糖苷,其次是牵牛花苷-3-单葡萄糖苷和花青花苷-3-单葡萄糖苷。强化试样的膨胀率、脆性和断裂强度也显著降低(P <0.05)。感官评价结果还表明,添加5% BEP的膨化玉米得分和接受度最高。综上所述,将膨化玉米与BFP结合可以生产出营养丰富的产品,对食品市场和消费者来说是一种具有吸引力的新产品。
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来源期刊
NFS Journal
NFS Journal Agricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍: The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
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