Abstract
The addition of brewer’s spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP), on the nutritional properties of directly expanded snack products based on corn grits was investigated. Snack products were produced in a laboratory single screw extruder with the addition of 5, 10 and 15% d. m. of these by-products in corn grits. Chemical composition, total phenolic content, antioxidant activity, dietary fiber, resistant starch, starch damage and pasting properties of the mixtures and extruded samples were determined. Extrusion process and by-product additions had a significant effect on the proximate chemical composition. All three by-products increased contents of both soluble and insoluble dietary fiber, while the extrusion caused a reduction of insoluble fiber and increase of soluble fiber. After the extrusion process starch damage and antioxidant activity increased, while resistant starch content and total polyphenol content decreased. According to obtained results, it can be concluded that the investigated by-products can be used in the production of nutritionally more valuable corn snacks.
Highlights
IntroductionSustainable Development Goals [1], which has been adopted in strategies worldwide, both science and industry have been challenged to look for solutions to utilize by-products of the food industry in such a way that they are first used as food, as feed and for energy production
Brewer’s spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP) as food industry by-products used in this study for the development of new value-added corn snack products represent a great potential due to their chemical composition presented in our previous article [9]
The addition of all three by-products and the extrusion process had a significant effect on the proximate chemical composition, with the most pronounced effect on protein content in the case of brewer’s spent grain (BSG) addition
Summary
Sustainable Development Goals [1], which has been adopted in strategies worldwide, both science and industry have been challenged to look for solutions to utilize by-products of the food industry in such a way that they are first used as food, as feed and for energy production. These by-products are of particular interest because they often contain significantly high amounts of certain compounds (bioactive components, dietary fibers, vitamins, minerals, etc.), which constitute a very valuable raw material for the production and development of new products [2,3,4]. One of the most important products are directly expanded cereal-based snacks, which are currently high in carbohydrates, salt and fat and low in overall nutritional value, popular and consumed in large quantities by all generations, from babies to the elderly [5,6,7]
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