Current issue
In press
Archive
About the Journal
Scope
Editorial Board
Indexed
Subscription
Contact
Publication fee
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
Instructions for Authors
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
June 2024 issue has just been published
Our new CiteScore2023 from SCOPUS
New IMPACT FACTOR 2023
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
June 2024 issue has just been published
Our new CiteScore2023 from SCOPUS
New IMPACT FACTOR 2023
ORIGINAL ARTICLE
Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp
1
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
2
Department of Biosystems Engineering, University of Life Sciences in Poznań, Wojska Polskiego 50, 60-637 Poznań, Poland
Submission date: 2021-03-25
Final revision date: 2021-05-24
Acceptance date: 2021-05-31
Online publication date: 2021-06-11
Publication date: 2021-06-11
Corresponding author
Agnieszka Wójtowicz
Dapartment of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612, Lublin, Poland
Dapartment of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612, Lublin, Poland
Pol. J. Food Nutr. Sci. 2021;71(2):211-236
KEYWORDS
TOPICS
ABSTRACT
The aim of this study was to evaluate the influence of the addition of fresh beetroot pulp in amounts from 2.5 to 30.0 g/100 g, as well as variable screw speeds (60, 80, 100 rpm) on the chemical composition, water absorption, water solubility index, density, expansion rate, and texture of potato-based pellets and expanded snacks. Their protein and starch structure was analyzed using the Fourier-transformed infrared (FTIR) spectroscopy. The snack pellets were made at a moisture content of 33 g/100 g of blends using a single-screw extruder equipped with a plasticizing unit having a length-to-diameter ratio (L/D) of 18. Processing temperature ranged from 65 to 105°C. The ready-to-eat snacks were expanded using microwave treatment (750 W, 40 s). Fresh vegetable pulp addition raised the protein content. The extrusion-cooking caused an increase in the content of insoluble dietary fiber and water absorption index of the pellets. In contrast, the microwave treatment reduced values of these parameters in expanded products and decreased the insoluble dietary fiber content of the expanded snacks. The addition of fresh beetroot pulp diminished the expansion ability and increased the content of β-sheet proteins. Additionally, an increase in the content of β-turn and β-sheet protein fractions was observed at the expense of random coil structure. This indicates that the protein structure underwent some form of ordering as the molecular interactions of the proteins intensified. The highest fraction of β-structures and the smallest content of random coil were observed when 80 rpm was applied during processing. It seems to be the most efficient screw speed in processing fresh beetroot pulp-supplemented snack pellets. Application of a fresh beetroot pulp as an additive in microwave expanded snacks made it possible to obtain products with an increased amount of fiber and a reduced fat content as an attractive and healthy alternative to deep-fried snacks.
FUNDING
This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.
REFERENCES (34)
1.
AACC. (1995). Approved Methods of the American Association of Cereal Chemists (9th ed.). St. Paul, USA.
2.
Aguilar-Palazuelos, E., Zazueta-Morales, J., Harumi, E.N., Martínez-Bustos, F. (2012). Optimization of extrusion process for production of nutritious pellets. Food Science and Technology, 32(1), 34-42. https://doi.org/10.1590/S0101-....
3.
Alvarez, M.D., Paniagua, J., Herranz, B. (2020). Assessment of the miniature Kramer Shear Cell to measure both solid food and bolus mechanical properties and their interplay with oral processing behavior. Foods, 9, art. no. 613. https://doi.org/10.3390/ foods9050613.
4.
AOAC. (2000). Official Methods of AOAC International (17th ed.). Gaithersburg, USA.
5.
Bhat, N.S., Wani, I.A., Hamdani, A.M., Gani, A. (2019). Effect of extrusion on the physicochemical and antioxidant properties of value added snacks from whole wheat (Triticum aestivum L.) flour. Food Chemistry, 276, 22-32. https://doi.org/10.1016/j.food....
6.
Błaszczak, W., Valverde, S., Fornal, J. (2005). Effect of high pressure on the structure of potato starch. Carbohydrate Polymers, 59, 377–383. https://doi.org/10.1016/j.carb....
7.
Bock, J.E., Damodaran, S. (2013). Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy. Food Hydrocolloids, 31, 146–155. https://doi.org/10.1016/j.food....
8.
Chen, F., Zhang, M., Mujumdar, A.S., Jiang, H., Wang, L. (2014). Production of crispy granules of fish: a comparative study of alternate drying techniques. Drying Technology, 32(12), 1512-1521. https://doi.org/10.1080/073739....
9.
Delgado‐Nieblas, C., Aguilar‐Palazuelos, E., Gallegos‐Infante, A., Rocha‐Guzmán, N., Zazueta‐Morales, J., Caro‐Corrales, J. (2012). Characterization and optimization of extrusion cooking for the manufacture of third‐generation snacks with winter squash (Cucurbita moschata D.) flour. Cereal Chemistry, 89, 65-72. https://doi.org/10.1094/CCHEM-....
10.
Fetouhi, A., Benatallah, L., Nawrocka, A., Szymańska-Chargot, M., Bouasla, A., Tomczyńska-Mleko, M., Zidoune M.N., Sujak, A. (2019). Investigation of viscoelastic behaviour of rice-field bean gluten free dough using the biophysical characterization of proteins and starch: a FT-IR study. Journal of Food Science and Technology, 56(3), 1316–1327. https://doi.org/10.1007/s13197....
11.
Han, Y., Tran, T., Le, V. (2018). Corn snack with high fiber content: Effects of different fiber types on the product quality. LWT – Food Science and Technology, 96, 1–6. https://doi.org/10.1016/j.lwt.....
12.
Hernández-Uribe, J.P., Ramos-López, G., Yee-Madeira, H., Bello-Pérez, L.A. (2010). Physicochemical, rheological and structural characteristics of starch in maize tortillas. Plant Foods for Human Nutrition, 65, 152–157. https://doi.org/10.1007/s11130....
13.
Kaur, G.J., Rehal, J., Singh, B., Singh, A.K., Kaur, A. (2015). Development of multigrain breakfast cereal using extrusion technology. Asian Journal of Dairy & Food Research, 34(3), 219-224. https://doi.org/10.5958/0976-0....
14.
Kowalczuk, D., Pitucha, M. (2019). Application of FTIR method for the assessment of immobilization of active substances in the matrix of biomedical materials. Materials (Basel), 12(18), art. no. 2972. https://doi.org/10.3390/ma1218....
15.
Krishnaraj, P., Anukiruthika, T., Choudhary, P., Moses, J.A., Anandharamakrishnan, C. (2019). 3D extrusion printing and post-processing of fibre-rich snack from indigenous composite flour. Food and Bioprocess Technology, 12, 1776–1786. https://doi.org/10.1007/s11947....
16.
Lisiecka, K., Wójtowicz, A. (2021). Effect of fresh beetroot application and processing conditions on some quality features of new type of potato-based snacks. LWT – Food Science and Technology, 141, art. no. 110919. https://doi.org/10.1016/j.lwt.....
17.
Lisiecka, K., Wójtowicz A. (2020). Possibility to save water and energy by application of fresh vegetables to produce supplemented potato-based snack pellets. Processes, 8(2), art. no. 153. https://doi.org/10.3390/pr8020....
18.
Lisiecka, K., Wójtowicz, A. (2019). The influence of fresh kale addition on selected properties of corn snacks. International Journal of Food Engineering, 15(11-12), 1-11. https://doi.org/10.1515/ijfe-2....
19.
Lisiecka, K., Wójtowicz, A., Mitrus, M., Oniszczuk, T., Combrzyński, M. (2021). New type of potato-based snack-pellets supplemented with fresh vegetables from the Allium genus and its selected properties. LWT – Food Science and Technology, 145, art. no. 111233. https://doi.org/10.1016/j.lwt.....
20.
Lourenço, L.F.H., Tavares, T.S., Araujo, E.A.F., Eder, A.F., Pena, R.S., Rosinelson, S., Peixoto Joele, M.R.G., Carvalho, A.V. (2016). Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains. CyTA: Journal of Food, 14(2), 340-348. https://doi.org/10.1080/194763....
21.
Meziani, S., Jasniewski, J., Gaiani, C., Ioannou, I., Muller, J.M., Ghoul, M., Desobry, S. (2011). Effects of freezing treatments on viscoelastic and structural behavior of frozen sweet dough. Journal of Food Engineering, 107, 358–365. https://doi.org/10.1016/j.jfoo....
22.
Mikołajczyk-Bator, K., Błaszczyk, A., Czyżniejewski, M., Kachlicki, P. (2016). Characterisation and identification of triterpene saponins in the roots of red beets (Beta vulgaris L.) using two HPLC-MS systems. Food Chemistry, 1(192), 979-90. https://doi.org/10.1016/j.food....
23.
Pytlak, A., Szafranek-Nakonieczna A., Sujak, A., Grządziel, J., Polakowski, C., Kuźniar, A., Proc, A., Kubaczyński, A., Goraj, W., Gałązka, A., Gruszecki, W.I., Bieganowski, A., Stępniewska, Z. (2020). Stimulation of methanogenesis in bituminous coal from the upper Silesian coal basin. International Journal of Coal Geology, 231(1), art. no. 103609. https://doi.org/10.1016/j.coal....
24.
Rashid, S., Rakha, A., Anjum, F., M., Ahmed, W., Sohail, M. (2015). Effects of extrusion cooking on the dietary fibre content and Water Solubility Index of wheat bran extrudates. Journal of Food Science and Technology, 50(7), 1533-1537. https://doi.org/10.1111/ijfs.1....
25.
Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. Official Journal of the European Union, OJ L 404, 30.12.2006. https://eur-lex.europa.eu/eli/....
26.
Ruiz-Armenta, X.A., Zazueta-Morales, J.D.J., Delgado-Nieblas, C.I., Carrillo-López, A., Aguilar-Palazuelos, E., Camacho-Hernández, I.L. (2019). Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods. Journal of Food Processing and Preservation, 43(12), art. no. e14261. https://doi.org/10.1111/jfpp.1....
27.
Sakač, N., Karnaš, M., Dobša, J., Jozanović, M., Gvozdić V., Kovač-Andrić, E., KraševacSakač, M., Šarkanj, B. (2020). Application of spectrophotometric fingerprint in cluster analysis for starch origin determination. Food Technology & Biotechnology, 58(1), 5-12. https://doi.org/10.17113/ftb.5....
28.
Sanchez-González, J.A., Echeverria, C., Lescano, L., Linares, G., Arteaga-Miñano H.L., Soriano-Colchado, J., Barraza-Jáuregui, G. (2019). Physico-chemical, thermal and rheological characteristics of starch isolated from four commercial potatoes cultivars. Scientia Agropecuaria, 10(1), 63-71. https://doi.org/10.17268/sci.a....
29.
Seabourn, B.W., Chung, O.K., Seib, P.A., Mathewson, P.R. (2008). Determination of secondary structural changes in gluten proteins during mixing using Fourier transform horizontal attenuated total reflectance spectroscopy. Journal of Agricultural and Food Chemistry, 56, 4236–4243. https://doi.org/10.1021/jf7035....
30.
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, 221–230. https://doi.org/10.1111/jtxs.1....
31.
Sharma, S., Singh, N., Singh, B. (2015). Effect of extrusion on morphology, structural, functional properties and in vitro digestibility of corn, field pea and kidney bean starches. Starch/Stärke, 67, 721–728. https://doi.org/10.1002/star.2....
32.
Smits, A.L.M., Ruhnau, F.C., Vliegenthart J.F.G., van Soest, U.F.G., van Soest, J.J.G. (1998). Ageing of starch based systems as observed with FT-IR and solid state NMR spectroscopy. Starch/Stärke, 50, 478–483. https://doi.org/10.1002/(SICI)...<478::AID-STAR478>3.0.CO;2-P.
33.
Susi, H., Byler, D.M. (1983). Protein structure by Fourier transform infrared spectroscopy: second derivative spectra. Biochemical and Biophysical Research Communications, 115, 391–397. https://doi.org/10.1016/0006-2....
34.
van Soest, J.J.G., Tourois, H., de Wit, D., Veliegenthart, J.F.G. (1995). Short-ranges structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy. Carbohydrate Research, 279, 201–214. https://doi.org/10.1016/0008-6....
CITATIONS (5):
1.
Beetroot as a novel ingredient for its versatile food applications
Bangar Punia, Arashdeep Singh, Vandana Chaudhary, Nitya Sharma, Jose Lorenzo
Critical Reviews in Food Science and Nutrition
Bangar Punia, Arashdeep Singh, Vandana Chaudhary, Nitya Sharma, Jose Lorenzo
Critical Reviews in Food Science and Nutrition
2.
Twin-Screw Extrusion of Oat: Evolutions of Rheological Behavior, Thermal Properties and Structures of Extruded Oat in Different Extrusion Zones
Chengyi Zhou, Min Wu, Dongyu Sun, Wenguang Wei, Haoze Yu, Tong Zhang
Foods
Chengyi Zhou, Min Wu, Dongyu Sun, Wenguang Wei, Haoze Yu, Tong Zhang
Foods
3.
Physical and thermal modification of selected lignocellulosic raw materials
Karol Kupryaniuk, Tomasz Oniszczuk, Maciej Combrzyński, Arkadiusz Matwijczuk, Jakub Pulka
International Agrophysics
Karol Kupryaniuk, Tomasz Oniszczuk, Maciej Combrzyński, Arkadiusz Matwijczuk, Jakub Pulka
International Agrophysics
4.
Application of Edible Insect Flour as a Novel Ingredient in Fortified Snack Pellets: Processing Aspects and Physical Characteristics
Agnieszka Wójtowicz, Maciej Combrzyński, Beata Biernacka, Tomasz Oniszczuk, Marcin Mitrus, Renata Różyło, Marek Gancarz, Anna Oniszczuk
Processes
Agnieszka Wójtowicz, Maciej Combrzyński, Beata Biernacka, Tomasz Oniszczuk, Marcin Mitrus, Renata Różyło, Marek Gancarz, Anna Oniszczuk
Processes
5.
High-Fiber Extruded Purple Sweet Potato (Ipomoea batatas) and Kidney Bean (Phaseolus vulgaris) Extends the Feeling of Fullness
Eny Palupi, Naufal Muharam Nurdin, Ghina Mufida, Fadhilah Nur Valentine, Ricter Pangestika, Rimbawan Rimbawan, Ahmad Sulaeman, Dodik Briawan, Fitry Filianty
Polish Journal of Food and Nutrition Sciences
Eny Palupi, Naufal Muharam Nurdin, Ghina Mufida, Fadhilah Nur Valentine, Ricter Pangestika, Rimbawan Rimbawan, Ahmad Sulaeman, Dodik Briawan, Fitry Filianty
Polish Journal of Food and Nutrition Sciences
Share
RELATED ARTICLE
| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
