Optimization of physicochemical and functional properties of corn-based snacks containing date kernel flour

Abstract

In this research, the effect of the date kernel flour (0%–20%), the extruder temperature (120–160°C), and the screw speed (120–220 rpm) as an independent variable on the physical characteristics (density, porosity, expansion index, color, texture properties) and the functional properties (water absorption index [WAI], water solubility index [WSI], moisture content, crude fiber, oil absorption index) of an expanded corn snack was evaluated. Increasing the date kernel flour from 0% to 20% reduced the moisture content, WAI, expansion index, and porosity and increased the WSI, oil absorption capacity, crude fiber, bulk density, and hardness of the samples. Increasing the screw speed increased the WSI, crude fiber, and reduced the hardness, WAI, and the expansion index. Increasing extruder temperature caused WSI, hardness. The incorporation of date kernel flour improves the nutritional composition of an extruded snack, especially crude fiber. Practical applications The extruded snacks with high amounts of calorie and fat and low amounts of protein and fiber are considered as unhealthy and harmful to the consumers. Today, the use of fibers in producing food has been taken into consideration because of their useful physiological and metabolic influences on the health of human beings. In this research, for first time, we aimed to optimize the percentage of date kernel powder to improve and increase the physicochemical properties of extruded snacks. According to our results, the incorporation of date kernel flour improves the nutritional composition of extruded snacks, especially crude fiber.