The Effect of the Addition of Fruit Powders on the Quality of Snacks with Jerusalem Artichoke during Storage

Agnieszka Kita,Joanna Nowak,Anna Michalska-Ciechanowska

doi:10.3390/app10165603

Agnieszka Kita, Joanna Nowak + Show 1 more

Open Access

https://doi.org/10.3390/app10165603

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Abstract

The aim of the study was to evaluate the physical, chemical and sensory properties of novel snacks gained from pellets composed of Jerusalem artichoke flour with the addition of cranberry, chokeberry and blackcurrant juice powders (after extrusion) fried or microwaved during 5-week storage. In ready-to-eat snacks stored in climatic chamber, the moisture content, texture, colour, total polyphenols content and antioxidant capacity, while in fat fraction of fried snacks—peroxide and acid values were examined. Overall sensory attributes were monitored as well. It was indicated that an addition of fruit powders increased the content of total polyphenols (on average by 40%) and improved the antioxidant capacity of snacks obtained. The products with fruit powders exhibited more attractive colour, while their texture was harder (when cranberry and chokeberry powders were added) in comparison with the control sample. Snacks with fruit powders addition showed better storage stability, what was especially important in the case of fried snacks where oxidative deterioration is most significant. The best effect was observed when chokeberry or black currant powders were used as additives. Replacing frying by microwaving as expansion method allowed to obtain snacks with acceptable sensory attributes and good quality during storage.

Highlights

Consumers’ interest in health-promoting snack products has significantly increased [1].They are looking for new healthy products, which can be obtained by modification of existed snacks by introducing changes in recipe as well as technology
It can be explained by the fact that during frying the heat is transferred from the hot oil to the surface of the product by convection and by conduction from the surface of the snacks to their centre [19] within a relatively short period of time
On the other hand, during the microwave process the energy of microwaves is absorbed by water which creates a relatively high pressure in the centre of material subjected to drying leading to the rapid transfer of moisture [21], it was assumed that the temperature of the process was lower than frying

Summary

Introduction

Consumers’ interest in health-promoting snack products has significantly increased [1].They are looking for new healthy products, which can be obtained by modification of existed snacks by introducing changes in recipe as well as technology. Consumers’ interest in health-promoting snack products has significantly increased [1]. Various ingredients, i.e., fruits, vegetables, whole grains and proteins have been incorporated into a formulation used for their preparation. The addition of these ingredients allows one to obtain extruded snacks with improved nutritional and antioxidant composition [2]. A new ingredient, rich in bioactive compounds, with high potential is Jerusalem artichoke tubers. It is a good source of carbohydrates, such as inulin and its derivatives, e.g., fructooligosaccharides [3].

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