Effect of storage time on physicochemical properties of extruded snacks containing pomegranate powder

Document Type : Research Article

Authors

• Kowsar Kakaei ¹
• Mohammad Noshad ²
• Behzad Nasehi ³
• Mohammad Hojjati ¹
• Shahram Beiraghi-Toosi ⁴

¹ Department of Food Science & Technology, Faculty of Animal Science and Food Technology, Mollasani, Iran.

² Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.

³ Department of Agricultural Engineering and Technology, Payame Noor University (PNU), Iran.

⁴ Department of Food Processing, Food Science and Technology Research Institute, Iranian Academic Centre for Education Culture and Research (ACECR), Mashhad, Iran.

https://doi.org/10.22067/ifstrj.v0i0.72668

Abstract

Introduction: In the past years, snack consuming in all age groups, special children have increased due to their low cost and eating readiness. Generally, these products have high starch content, but low nutrients such as vitamins, minerals, amino acids and fiber. In fact, most of the snacks are known as foods with high energy content and glycemic index, but low nutritional value. Adding fruits processing by-products to extruded snacks improves the nutritional value of snacks due to their high content of dietary fiber, bioactive compounds and minerals. Pomegranate (Punica granatum L.) is a perennial plant and is generally cultivated in tropical and subtropical regions the pomegranate seed is one of the pomegranate processing by-products including approximately 15-20% of total fruit.  Pomegranate seed contains 36.5-42.4% fiber, 13.5-16.9% lipid, 8.5-11.3% protein and 24.09-33.41% carbohydrates. Therefore, pomegranate by-products rich in bioactive compounds and dietary fiber can be used as a functional ingredient. Since no research have been performed on using the pomegranate seed powder in making snacks yet, this research aimed to investigate the effect of pomegranate powders as a fiber supplement on the extruded physicochemical properties.
 
Material and Methods: The fruit of pomegranate were purchased from Khuzestan province in Iran. After peeling of pomegranate fruits, arils were pressed. The remaining pomaces were dried at 50 C for 48h. Dried pomace was powdered using a mixer grinder. The corn grits (Golden Corn Company, Iran) were prepared. The moisture and chemical component of raw materials were analyzed. The two screw extruders (model DS56, Jinan Saxin Company) was used to formulate and prepare snacks. First, response surface methodology (RSM) was used to optimize the amount of pomegranate powder to be added to the snacks. For this purpose, the influence of adding the pomegranate seed powder (0-20 %), extruder temperature (120-160 °C) and screw rotation speed (120-180 rpm) on the physicochemical properties of extruded samples were considered. For this reason, the moisture level of the input food was adjusted to 15 % and the feeding speed was 40 (kg/hr). The obtained results from optimization of the snacks formulation and process conditions shows that the optimum amount of factors are fallowing addition of fiber supplementary 11.8 %, the temperature of the extruder 160 °C, the screw speed of 147.1 rpm. After preparing optimal and control samples (without adding pomegranate powder), in order to evaluate the addition of pomegranate powder to the physicochemical properties of snacks, for this purpose, the effect of adding pomegranate powder on fat and protein content, total phenolic compounds, antioxidant activity, density, hardness, water and oil absorbance index, solubility index, soluble and in soluble fiber content, moisture content and microstructure of the produced snacks during 60 days of storage were investigated.
 
Results and discussion: By adding the pomegranate seed powder, the product moisture content decreased, which is probably due to high insoluble fiber content of pomegranate seed powder like apple residue. Moreover, by adding the pomegranate seed powder, the oil absorption index increased, which is probably due to presence of non-polar amino acids in the pomegranate seed powder. Existence of greater quantities of non-polar amino acids and presence of non-polar side chains in the extruded products may absorb oil hydrocarbon chains, leading to increase oil absorption index. Based on results, adding the pomegranate seed powder increases the hardness of the samples, which is probably due to the high amounts of oil and protein in the pomegranate seed powder. Researchers have reported that the use of food ingredients with high fat, protein, and fiber content increase the product tissue hardness. Also, the addition of pomegranate powder reduced water absorption of samples, which is probably due to the presence of insoluble water compounds such as fat and insoluble fibers in pomegranate powder and the reduction in the starch content of the samples due to the replacement of pomegranate powder. According to the results, addition of pomegranate powder increased the total phenol content and antioxidant properties of samples. While increasing the storage time, the total phenol content in the samples was reduced, which is probably due to the oxidation reactions that occur during storage. The results of this study showed that the addition of pomegranate powder increased the density, a * value, and nutritional value (such as iron, zinc, soluble and insoluble fiber, protein and fat content) in samples.  While L* and b* values and water activity of the samples was reduced. Also, the addition of pomegranate powder decreased porosity and created heterogeneous and irregular cavities in the texture of snacks.

Keywords

• Shelf Life
• Extruded snacks
• Pomegranate powder
• Physicochemical properties

References

1. رئوفی‌راد، م.، رضایی، م و شویک‌ لو، ا.1392. بررسی برخی اثرات آنتی‌اکسیدانی روغن هسته‌ی انار برروند اکسیداسیونی روغن ماهی حاصل از کلیکای معمولی. بهره‌برداری و پرورش آبزیان. 3(2): 25-19.
2. مظفرپور، ر.، کوچکی، آ.، میلانی، ا. و وریدی، م.1395. بررسی اثر متغیرهای دمایی و رطوبتی فرآیند اکستروژن بربرخی خواص عملکردی و پرامترهای رنگ کنسانتره پروتئین‌های سویا. مجله علوم و صنایع غذایی. 14 (79):229-223.
3. معززی، ش.، سیدین اردبیلی، س م. و عیوض زاده، ا. 1394. تاثیر بهبود دهنده امولسیفایر SSL در خواص رئولوژیکی خمیر. فصلنامه علوم و صنایع غذایی ایران.47(2). 108-97.
4. میلانی، ا.، حصاری نژاد، م.، گل‌ی موحد، غ.، کوچکی، آ. و بیرقی طوسی، ش. 1392. ارزیابی تأثیر متغیرهای فرآیند اکستروژن بر ویژگی‌های عملکری اسنک حجیم بر پایه آرد خلر جوانه زده. بیست و یکمین کنگره ملی علوم وصنایع غذایی ایران. شیراز، ایران. 9-7 آبان.
5. Ainsworth, P., İbanoğlu, Ş., Plunkett, A., İbanoğlu, E., & Stojceska, V. (2007). Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack. Journal of Food Engineering, 81(4), 702-709.
6. Ali, H. A., Mansour, E. H., Osheba, A. S., & El-Bedawey, A. A. (2016). Evaluation of extruded products prepared from corn grits–corn starch with common carp fish. American Journal of Food Science and Nutrition Research, 3(5), 102-108.
7. Anil, M. (2007). Using of hazelnut testa as a source of dietary fiber in breadmaking. Journal of Food Engineering, 80(1), 61-67.
8. Bisharat, G. I., Oikonomopoulou, V. P., Panagiotou, N. M., Krokida, M. K., & Maroulis, Z. B. (2013). Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables. Food research international, 53(1), 1-14.
9. Brand-Williams, W., Cuvelier, M.E. and Berset, C.L.W.T., 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology, 28(1), pp.25-30.
10. Chanlat, N., Songsermpong, S., Charunuch, C., & Naivikul, O. (2011). Twin-Screw Extrusion of Pre-Germinated Brown Rice: Physicochemical Properties and Aminobutyric Acid Content (GABA) of Extruded Snacks. International journal of food engineering, 7(4).
11. Chen, J., Khandelwal, N., Liu, Z., & Funami, T. (2013). Influences of food hardness on the particlesize distribution of food boluses. Archives of oral biology, 58(3), 293−298. http://dx.doi.org/10.1016/j.archoralbio.2012.10.014
12. Choi, D.W., Kim, J.Y., Choi, S.H., Jung, H.S., Kim, J.H., Cho, Y.S., Kang, S.C. and Chang, S.Y. (2006), “Identification of steroid hormones in pomegranate using HPLC and GC-mass spectrometry”, Food Chemistry, Vol. 96 No. 4, pp. 562-571.
13. Guy. R. 2001. Extrusion Cooking: Technologies and Application, Pp.3–5.
14. Hashemi, N., Mortazavi, S. A., Milani, E., & Tabatabai Yazdi, F. (2017). Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour. Journal of Food Processing and Preservation, 41(5), 1-12.
15. Jozinović, A., Šubarić, D., Ačkar, Đ., Babić, J., & Miličević, B. (2016). Influence of spelt flour addition on properties of extruded products based on corn grits. Journal of food engineering, 172, 31-37.
16. Kaur, S., Kumar, S., & Bhat, Z. F. (2015). Utilization of pomegranate seed powder and tomato powder in the development of fiber-enriched chicken nuggets. Nutrition & Food Science, 45(5), 793-807.
17. Koca, I., Tekguler, B., Yilmaz, V. A., Hasbay, I., & Koca, A. F. (2018). The use of grape, pomegranate and rosehip seed flours in Turkish noodle (erişte) production. Journal of Food Processing and Preservation, 42(1).
18. Larrea, M. A., Chang, Y. K., &Bustos, F. M. (2005). Effect of some operational extrusion parameters on the constituents of orange pulp. Food Chemistry, 89(2), 301-308.
19. Laufenberg. G., Kunz. B. and Nystroem, M. 2003. Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations, Bioresource technology. 87, 167- 198.
20. Liu, Y., Hsieh, F., Heymann, H., & Huff, H. E. (2000). Effect of Process Conditions on the Physical and Sensory Properties of Extruded Oat‐Corn Puff. Journal of Food Science, 65(7), 1253-1259.
21. Meng, X., Threinen, D., Hansen, M., & Driedger, D. (2010). Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack. Food Research International, 43(2), 650-658.
22. Mishra, A., Mishra, H. N., & Srinivasa Rao, P. (2012). Preparation of rice analogues using extrusion technology. International journal of food science & technology, 47(9), 1789-1797.
23. Moraru, C. I., & Kokini, J. L. (2003). Nucleation and expansion during extrusion and microwave heating of cereal foods. Comprehensive reviews in food science and food safety, 2(4), 147-165.
24. Ogunmuyiwa, O. H., Adebowale, A. A., Sobukola, O. P., Onabanjo, O. O., Obadina, A. O., Adegunwa, M. O., ... & Keith, T. (2017). Production and quality evaluation of extruded snack from blends of bambara groundnut flour, cassava starch, and corn bran flour. Journal of Food Processing and Preservation, 41(5).
25. Samadloiy, H.R., Azizi, M.H., and Barzegar, M. 2007. Antioxidative effect of pomegranate seed phenolic componends on soybean oil. J. Agricultural Sciences and Natural Resources. 14: 4. [In Persian]
26. Selani, M. M., Brazaca, S. G. C., dos Santos Dias, C. T., Ratnayake, W. S., Flores, R. A., & Bianchini, A. (2014). Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement. Food chemistry, 163, 23-30.
27. Shah, F. U. H., Sharif, M. K., Butt, M. S., & Shahid, M. (2017). Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks. Journal of texture studies, 48(3), 221-230.
28. Sharma, C., Singh, B., Hussain, S. Z., & Sharma, S. (2017). Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks. Journal of Food Science and Technology, 1-10.
29. Singh, J. P., Kaur, A., Shevkani, K., Singh, N., & Singh, B. (2016). Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures. International journal of food science & technology, 51(4), 911-919.
30. Sutivisedsak, N., Singh, M., Liu, S., Hall, C., & Biswas, A. (2013). Extrudability of four common beans (Phaseolus vulgaris L.). Journal of Food Processing and Preservation, 37(5), 676-683.
31. Wang, S., Kowalski, R. J., Kang, Y., Kiszonas, A. M., Zhu, M. J., & Ganjyal, G. M. (2017). Impacts of the particle sizes and levels of inclusions of cherry pomace on the physical and structural properties of direct expanded corn starch. Food and Bioprocess Technology, 10(2), 394-406.
32. Wani, S. A., & Kumar, P. (2016). Fenugreek enriched extruded product: optimization of ingredients using response surface methodology. International Food Research Journal, 23(1).
33. Xu, E., Wu, Z., Pan, X., Long, J., Wang, F., Xu, X., ... & Jiao, A. (2016). Effect of enzymatic (thermostable α-amylase) treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour. Food chemistry, 197, 114-123.
34. Yagci, S. and Gogus, F., 2008. Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products. Journal of Food Engineering 86: 122-132.