{"title":"Effect of barberry (Berberis vulgaris) fruit powder on the quality and shelf life stability of puffed corn extrude","authors":"Mostafa Bakmohamadpor , Afshin Javadi , Sodeif Azadmard-Damirchi , Hoda Jafarizadeh-Malmiri","doi":"10.1016/j.nfs.2020.12.004","DOIUrl":null,"url":null,"abstract":"<div><p>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 (<em>Berberis vulgaris</em>) 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 (<em>P</em> < 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.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":4.1000,"publicationDate":"2021-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nfs.2020.12.004","citationCount":"6","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"NFS Journal","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2352364620300274","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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.
NFS JournalAgricultural 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