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Article

Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products

1
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
2
Scientific Center of Excellence for Personalized Health Care, Josip Juraj Strossmayer University of Osijek, Trg sv. Trojstva 3, 31000 Osijek, Croatia
3
Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
4
Department of Agriculture, Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia
*
Author to whom correspondence should be addressed.
Academic Editor: Nikolaos Kopsahelis
Foods 2021, 10(5), 946; https://doi.org/10.3390/foods10050946
Received: 7 April 2021 / Revised: 21 April 2021 / Accepted: 25 April 2021 / Published: 26 April 2021
(This article belongs to the Special Issue Food Industry By-Products as a Source of Phytochemical Compounds)
The addition of brewer’s spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP), on the nutritional properties of directly expanded snack products based on corn grits was investigated. Snack products were produced in a laboratory single screw extruder with the addition of 5, 10 and 15% d. m. of these by-products in corn grits. Chemical composition, total phenolic content, antioxidant activity, dietary fiber, resistant starch, starch damage and pasting properties of the mixtures and extruded samples were determined. Extrusion process and by-product additions had a significant effect on the proximate chemical composition. All three by-products increased contents of both soluble and insoluble dietary fiber, while the extrusion caused a reduction of insoluble fiber and increase of soluble fiber. After the extrusion process starch damage and antioxidant activity increased, while resistant starch content and total polyphenol content decreased. According to obtained results, it can be concluded that the investigated by-products can be used in the production of nutritionally more valuable corn snacks. View Full-Text
Keywords: by-products; extrusion; corn snacks; chemical composition; nutritional value by-products; extrusion; corn snacks; chemical composition; nutritional value
MDPI and ACS Style

Jozinović, A.; Šubarić, D.; Ačkar, Đ.; Babić, J.; Orkić, V.; Guberac, S.; Miličević, B. Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products. Foods 2021, 10, 946. https://doi.org/10.3390/foods10050946

AMA Style

Jozinović A, Šubarić D, Ačkar Đ, Babić J, Orkić V, Guberac S, Miličević B. Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products. Foods. 2021; 10(5):946. https://doi.org/10.3390/foods10050946

Chicago/Turabian Style

Jozinović, Antun, Drago Šubarić, Đurđica Ačkar, Jurislav Babić, Vedran Orkić, Sunčica Guberac, and Borislav Miličević. 2021. "Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products" Foods 10, no. 5: 946. https://doi.org/10.3390/foods10050946

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