Abstract
Puffed corn snacks are tasty and affordable cereal‐based food products which have a relatively poor nutritional quality. Sesame seed is a rich source of essential amino and fatty acids, phenolic compounds, tocopherols, and antioxidants. In this study, puffed corn snacks were produced by incorporating sesame powder at 0% (control sample), 5%, 10%, and 15% levels in its formulation and stored at room temperature (24°C) for 60 days. Fatty acid composition, tocopherol, sesamin and sesamolin, phenolic compounds, peroxide value (PV), acidity (AV), and sensory evaluation of the samples were determined. The results indicate that oleic acid content increased and palmitic acid decreased significantly (p < .05) in all the samples at 10% and 15% inclusion levels. The content of phenolic compounds, γ‐tocopherols, sesamin, and sesamolin had significant increases in all the formulated samples. PV results indicated that the formulated samples had a higher stability when the ratio of sesame powder was increased, while the AV values showed a significant increase during storage. Incorporation of 10% sesame powder in the snack formulation had a positive effect on the stability, sensory, and nutritional quality of the product. This approach can be used to modify nutritional quality of this food product and introduce to food market as a relatively healthy snack.
Highlights
Extrusion is one of the most important new processes used in modern food technology; its application has increased in the past two decades (Li, Zhang, Jin, & Hsieh, 2005)
Tocopherol, sesamin, and sesamolin contents, and sensory analysis of samples were analyzed on the 1st and on the 60th days
The fatty acid composition, tocopherol, sesamin, sesamolin, peroxide, and acid values were determined on the oil extracted at room temperature from the processed samples using the method described by Conkerton, Wan, and Richard (1995)
Summary
Extrusion is one of the most important new processes used in modern food technology; its application has increased in the past two decades (Li, Zhang, Jin, & Hsieh, 2005). Sesame seed is a rich source of essential amino acids, essential fatty acids, tocopherols, and phenolic compounds including sesamol, sesamolin, phenylethanethiol, vinylguaiacol, furyl-methanthiol, and furaneol (Alobo, 2001; Moazzami & Kamal-Eldin, 2006). These compounds lead to high oxidation stability of sesame seed oil (Hashempour-Baltork, Torbati, Azadmard-Damirchi, & Savage, 2016). The present study covers the evaluation of the physical, chemical, and sensory properties of puffed corn snacks containing sesame seeds and defines the optimum level of its addition to introduce a new nutritious and tasty products. The samples were kept at (24°C) for up to 60 days
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