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Publication
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| Title of Article |
Effect of different functional ingredients on the product quality of extruded phyto-snack. |
| Date of Acceptance |
8 September 2023 |
| Journal |
| Title of Journal |
Journal of Hunan University (Natural Sciences) |
| Standard |
SCOPUS |
| Institute of Journal |
Hunan University |
| ISBN/ISSN |
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| Volume |
50 |
| Issue |
8 |
| Month |
August |
| Year of Publication |
2023 |
| Page |
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| Abstract |
Confectionary, biscuits, and savory snacks (including crisps and extruded snacks) are the most commonly consumed items. Further efforts are required to develop snacks that offer positive health benefits. Possible options include adding ingredients with positive health benefits, such as fruit and vegetables. Researchers have investigated extrusion cooking as a means to create snacks that fulfill the dietary needs of specific population groups. The aim of this study is to investigate the effect of different functional ingredients on the quality of extruded phyto-snacks products. The study investigated the interactions between functional ingredient powders, the extrusion process, nutritional qualities, and antioxidant activities of the resulting product. The exact process conditions, encompassing a speed rate of 400 rpm, moisture content of 15%, and barrel temperatures of 70 and 120OC, were employed to extrude five samples. We evaluated nutritional properties, including soluble, insoluble, dietary fiber, and carbohydrate content. Additionally, we assessed phytochemical composition and antioxidant activities through DPPH and TBARS assays. Adding functional ingredients powder significantly (P < 0.05) affects the extrudates' nutrition, phytochemical, and antioxidant activities. The novel functional ingredients were enriched with fiber and antioxidants. Deliver snack products with an equilibrium between nutritional and antioxidants. Further work would investigate the effect of functional ingredients powder and the process conditions on physical properties and sensory preferences while bridging the innovation-health nexus within the snack industry and advancing the frontier of functional food formulations. |
| Keyword |
Functional ingredient, Extruded, Phyto-snack |
| Author |
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| Reviewing Status |
มีผู้ประเมินอิสระ |
| Status |
ได้รับการตอบรับให้ตีพิมพ์ |
| Level of Publication |
นานาชาติ |
| citation |
true |
| Part of thesis |
true |
| Attach file |
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| Citation |
0
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Journal Publication
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