APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS

• Published in: Acta Scientiarum Polonorum. Technologia Alimentaria Vol. 14; no. 4; p. 375
• Main Authors: Makowska, Agnieszka, Polcyn, Anna, Chudy, Sylwia, Michniewicz, Jan
• Format: Journal Article
• Language: English
• Published: Poland 01-10-2015
• Subjects: Avena - chemistry; Chemical Phenomena; Dietary Fiber - analysis; Edible Grain - chemistry; Fast Foods - adverse effects; Fast Foods - analysis; Food Handling; Food Preferences; Food, Fortified - adverse effects; Food, Fortified - analysis; Hardness; Humans; Mechanical Phenomena; Nutritive Value; Pigments, Biological - analysis; Poland; Porosity; Secale - chemistry; Seeds - adverse effects; Seeds - chemistry; Sensation; Snacks; Triticum - chemistry; Viscosity; Zea mays - adverse effects; Zea mays - chemistry; dietary fibre; bran; critical paste test; extrusion; quality
• ISSN: 1898-9594
• DOI: 10.17306/J.AFS.2015.4.37

Cereal products constitute the basis of the diet pyramid. While the consumption of such products as bread decreases, the group of food which popularity increase is cereal snacks. Unfortunately, the dietary value of this group of foodstuffs is limited. Thus, different types of cereal bran may be added to the produced snacks to enhance their nutritive value. However, an addition of bran may have an adverse effect on quality attributes of products.
Corn grits enriched with 20 and 40% oat, wheat and rye bran was extruded. Basic parameters determining the nutritive value, physical characteristics and sensory attributes of the six produced types of extrudates were measured and compared. Moreover, the effect of additives applied on viscosity of aqueous suspensions of the raw materials and extrudates under controlled conditions was measured using RVA.
The dietary value of snacks containing bran depends on the type and quantitative shares of the additives. The content of dietary fibre in produced extrudates ranged from 6.5 to 15.8%, including soluble dietary fibre at 2.1 to 3.7%. With an increase of bran content in extrudates, their expansion decreased, density increased and the colour of extrudates changed (reduced brightness, increased a*, decreased b*). In sensory evaluation the highest acceptability was given to extrudates with a 20% addition of oat bran, while the lowest was given for those with 40% wheat bran. Based on PCA results positive correlations were found between overall desirability and crispiness, porosity, taste, colour and expansion. Negative correlations between desirability and hardness and density of extrudates were observed. The additives and their level also had an effect on changes in viscosity of aqueous suspensions measured using RVA. However, no correlation was found between quality features of extrudates and values of attributes measured in the analysis of viscosity.
In the production of corn extruded snacks an addition of oat, wheat and rye bran may be applied up to 20%. Such products have adequate sensory and dietary quality. The Critical Paste Test (Whalen et al., 1996) is not applicable in the evaluation of suitability of the corn raw material with an addition of oat, wheat and rye bran to produce extrudates.