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Use of Extrusion to Obtain Healthy Snacks
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Use of Extrusion to Obtain Healthy Snacks

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (20 October 2021) | Viewed by 12378

Special Issue Editors

Dr. Marta Igual Ramo

E-Mail Website1 Website2
Guest Editor
Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
Interests: food processing; dehydration; extrusion; physicochemical properties; nutritional and functional value; bioactive compounds; in vitro digestion; natural ingredients; antioxidant capacity
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Javier Martínez-Monzó

E-Mail Website
Guest Editor
Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
Interests: food engineering; development of new food products; food processing; 3D printing; extrusion; nutrition; gastronomy
Special Issues, Collections and Topics in MDPI journals
Dr. Purificación García-Segovia

E-Mail Website
Guest Editor
Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
Interests: development of new food products; 3D printing; extrusion; sensorial analysis; nutrition; gastronomy
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

 

Foods that require minimal effort preparation (convenient) and are healthy are a growing trend. Snacks are small portions of food that are consumed between meals and are an example of convenience foods. Snack formulated products are a good alternative to the use of traditional raw materials because of reproducibility, uniformity, and lack of defects, to fit consumer demands. One of the most used techniques to obtain light snacks from flours is extrusion.

Extrusion cooking technology is considered a high-temperature short-time, versatile, and modern food operation. The cooking of foods at high temperatures, in a matter of seconds, generally has favorable effects in maintaining the properties of food components and active ingredients, while drastically reducing or completely eliminating microorganisms present in the starting materials. Therefore, the final extruded food product, having low moisture content, is considered a shelf-stable product. Important factors that influence the characteristics of an extruded product are the raw materials used, the configuration of the screw, the speed of rotation, and the temperature of the extruder.

This Special Issue of Foods will address the study of the effect of extrusion conditions and the addition of different ingredients on extruded product characteristics and its potential health effects and the potential reduction of disease risks.

Dr. Marta Igual Ramo
Prof. Dr. Javier Martínez-Monzó
Dr. Purificación García-Segovia
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • extrusion
  • conditions
  • ingredients
  • expansion
  • bioactive compound
  • nutritive and functional values

Published Papers (4 papers)

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Research

15 pages, 18230 KiB  
Article
Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology
by Siswo Sumardiono, Budiyono Budiyono, Heny Kusumayanti, Nada Silvia, Virginia Feren Luthfiani and Heri Cahyono
Foods 2021, 10(12), 3023; https://doi.org/10.3390/foods10123023 - 06 Dec 2021
Cited by 5 | Viewed by 3822
Abstract
Extrusion technology allows the preparation of analog rice, an artificial product made of carbohydrate sources other than rice, with characteristics similar to natural rice. In this study, we aimed at determining the effect of composition and temperature on the nutritional content of analog [...] Read more.
Extrusion technology allows the preparation of analog rice, an artificial product made of carbohydrate sources other than rice, with characteristics similar to natural rice. In this study, we aimed at determining the effect of composition and temperature on the nutritional content of analog rice obtained using heat extrusion technology. The physical properties and acceptability of the resulting product were also studied. Skim milk, sago, mung bean, and corn flour as well as the binder carboxymethyl cellulose (CMC) were used. The procedure was conducted in four stages: raw-material preparation, formulation, physicochemical evaluation, and sensory property evaluation. The best analog rice formula was established as 50% sago flour, 30% corn flour, 19.2% mung bean flour, 0.4% skim milk, and 0.4% CMC. The panelists’ most preferred rice analog formula was the one with the highest sago starch and skim milk content. The extrusion temperature did not significantly affect the nutrient content. However, it had a considerable impact on the thermal profile and physical properties, such as appearance and granular morphology. Full article
(This article belongs to the Special Issue Use of Extrusion to Obtain Healthy Snacks)
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20 pages, 2405 KiB  
Article
Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates
by Marta Igual, Maria Simona Chiş, Adriana Păucean, Dan Cristian Vodnar, Sevastița Muste, Simona Man, Javier Martínez-Monzó and Purificación García-Segovia
Foods 2021, 10(11), 2787; https://doi.org/10.3390/foods10112787 - 12 Nov 2021
Cited by 16 | Viewed by 2872
Abstract
Serious issues and challenges of the world’s population are represented by dwindling natural food resources and the scale-up of sustainable food manufacturing. Therefore, the valorization of co-products from the food industry represents new methods for food development. The principal goal of the study [...] Read more.
Serious issues and challenges of the world’s population are represented by dwindling natural food resources and the scale-up of sustainable food manufacturing. Therefore, the valorization of co-products from the food industry represents new methods for food development. The principal goal of the study was to capitalize rose hip (Rosa canina) co-product powder in extrudates, highlighting its influence on extrusion parameters, physicochemical, and nutritional characteristics. The water absorption index, swelling index, and hygroscopicity increased with the rose hip co-product addition. Furthermore, water solubility index, expansion index, porosity, image parameters (area and perimeter) of the extrudates decreased. Lycopene, β-Carotene, Zea-esters, and lutein were the main carotenoids identified in the extrudates; whereas Catechin, Di-gallic acid, Procyanidin dimmer 1, Procyanidin dimmer 2, and Isorhamnetin-glucuronide were the main flavonoids. Strong Pearson correlations were identified between carotenoids, total flavonoids, vitamin C, total folate, and antioxidant activity. Valorization of the Rosa canina powder co-product led to value-added products—corn extrudates—rich in bioactive compounds. Full article
(This article belongs to the Special Issue Use of Extrusion to Obtain Healthy Snacks)
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23 pages, 12726 KiB  
Article
Effect on Nutritional and Functional Characteristics by Encapsulating Rose canina Powder in Enriched Corn Extrudates
by Marta Igual, Maria Simona Chiş, Adriana Păucean, Dan Cristian Vodnar, Floricuța Ranga, Tania Mihăiescu, Anamaria Iulia Török, Anca Fărcaș, Javier Martínez-Monzó and Purificación García-Segovia
Foods 2021, 10(10), 2401; https://doi.org/10.3390/foods10102401 - 11 Oct 2021
Cited by 12 | Viewed by 2098
Abstract
Wild Rose canina fruit represents a rich source of bioactive compounds such as minerals, phenolic compounds, vitamins, carotenoids, folate, and antioxidant activity that still needs to be further exploited. Thus, this study aimed to use wild Rosa canina fruit encapsulated powder with different [...] Read more.
Wild Rose canina fruit represents a rich source of bioactive compounds such as minerals, phenolic compounds, vitamins, carotenoids, folate, and antioxidant activity that still needs to be further exploited. Thus, this study aimed to use wild Rosa canina fruit encapsulated powder with different biopolymers aiming to manufacture ready-to-eat products, such as corn extrudates. To achieve this goal, extrudate physicochemical characteristics, such as water content (xw), water activity (aw), water absorption index (WAI), water solubility index (WSI), swelling index (SWE), hygroscopicity (Hy), expansion index (SEI), bulk density (ρb), porosity (ε), textural, optical; nutritional; and functional analysis (phenolic acids, flavonoids, ascorbic and dehydroascorbic acids, vitamin C, carotenoids, folates, antioxidant activity, and minerals) were determined. Results highlighted that 4 and 8% addition of wild Rose canina fruit encapsulated powder could be successfully used in the corn extrudates, showing the positive influence on its nutritional and functional value. Strong positive Pearson correlations were identified between antioxidant capacity and total flavonoids, carotenoids, folates, and vitamin C of mixtures and extrudates Minerals increased their amount during the extrusion process, reaching the highest values at an addition of 8% rosehip encapsulated with pea protein biopolymer. Furthermore, from the biopolymers used in the present study, pea protein powder exhibited the highest protection on the analyzed bioactive compounds against the extrusion process. Full article
(This article belongs to the Special Issue Use of Extrusion to Obtain Healthy Snacks)
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21 pages, 897 KiB  
Article
Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates
by Marta Igual, Maria Simona Chiş, Sonia Ancuța Socaci, Dan Cristian Vodnar, Floricuța Ranga, Javier Martínez-Monzó and Purificación García-Segovia
Foods 2021, 10(5), 928; https://doi.org/10.3390/foods10050928 - 23 Apr 2021
Cited by 18 | Viewed by 2451
Abstract
Currently, extrudates are considered unhealthy products, being characterized as high in calories; rich in fat, sugar, and salt; and low in nutritional compounds. The aim of this study was to assess the influence of lucerne (Medicago sativa) on the physicochemical, nutritional, and [...] Read more.
Currently, extrudates are considered unhealthy products, being characterized as high in calories; rich in fat, sugar, and salt; and low in nutritional compounds. The aim of this study was to assess the influence of lucerne (Medicago sativa) on the physicochemical, nutritional, and functional characteristics of corn extrudates. In order to achieve these goals, water content, water activity, expansion index, bulk density, porosity, hygroscopicity, optical properties, antioxidant activity, individual phenolic acids, folates, individual flavonoids, and volatile compounds were analyzed. The results showed that the typical characteristics of corn extrudates such as expansion, crunchiness, and density were maintained with 10% lucerne addition, highlighting a strong negative Pearson correlation (p < 0.05) between all studied parameters and lucerne addition. On the other hand, the lucerne addition caused a linear increase of bioactive compounds, showing positive Pearson correlations between flavonoids, folates, and antioxidant activity. The volatile profile of corn extrudates improved with the addition of lucerne leading to volatile compounds such as limonene, β-mircene, and hexanal. Overall, considering the textural, nutritional, and functional characteristics of corn extrudates, we determined that a percentage addition on 10% lucerne could be successfully used in the manufacturing of corn extrudates. Full article
(This article belongs to the Special Issue Use of Extrusion to Obtain Healthy Snacks)
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