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 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.
Highlights
Extrusion processing is an efficient technology applied to manufacture various food products such as snack foods, breakfast cereals, and pastas [1]
Water content and water activity of extruded snacks were in the range of low moisture foods [32]
The increased Mass spectrometric (MS) percentages influenced in a positive way the low expansion and crunchy extrudates, lowering the risk of possible molecular damage by molecules solubilized in water and, making them more stable
Summary
Extrusion processing is an efficient technology applied to manufacture various food products such as snack foods, breakfast cereals, and pastas [1]. The consumption of ready-to-eat products obtained through extrusion have seen a substantial rise on the international market, mainly due to people’s lack of time [2]. Corn flour is one of the most common cereals used to manufacture expanded extrudates [4]. Corn does not fulfill all the consumers requirements [4], and has been called a “poor man’s nutricereal” [5]. To overcome this nutritional drawback, several raw vegetable materials are used
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