Corn Grits Research Articles

Gamma irradiation of trilamellate packaged yellow corn ( Zea mays ) kernels enhances lutein content and shelf life

Yellow corn kernels were subjected to gamma (γ) irradiation (1.0–10.0 kGy), post packaging in polypropylene/polyethylene terephthalate/aluminium foil trilamellate. These packaged-irradiated corn grits were stored under ambient conditions (23 ± 2°C, 80% R.H.) and their shelf lives were ascertained chiefly w.r.t. lutein and aflatoxin contents. Among all samples investigated, 3 kGy-irradiated samples exhibited a unique combination of maximum carotenogenesis (lutein content: 422 ± 2.30 µg/100 g [d.b.] corn grits, on day 120) and minimum aflatoxin content (1.35 ± 0.10 µg/kg [d.b.] corn kernels, on day 120) during storage, causing minimum alterations to their sensory, physicochemical, phytochemical, and nutritional characteristics. Thus, packaged-cum-3 kGy-irradiated yellow corn kernels with a lead of 30 days in shelf life vis-à-vis their non-irradiated counterparts were considered to be the “best shelf stable” (shelf life: 120 days) sample set and γ-irradiation in combination with flexible packaging was established to be a new preservation technology for this horticultural produce. Practical applications Gamma (γ) irradiation is a well-known food preservation technology. Although there is published literature on the effects of the application of this technology on yellow corn kernels; enhancement of the content of its biotherapeutic molecule, lutein has not been reported. This study reports for the first time on increased carotenogenesis, that is, enhanced production of lutein (a member of the family of carotenoid pigments) in corn kernels consequent to γ-irradiation, besides increasing shelf lives of the irradiated kernels. The data presented in this study would be certainly useful for producers and consumers alike and offers a new advantage of γ-irradiation to industrial/commercial food irradiators who can commercialize the utilization of irradiated corn kernels as enhanced sources of its major bioactive compound, lutein.

Using Extrusion to Prepare Snacks Food High Nutrition Value Fortified with Soybean and Spinach for Children

This study was conducted to prepare snacks of defatted soybean, corn grits and spinach powder food blends. In raw materials and their blends, chemical composition, mineral content, total phenolics, and flavonoids were determined. In addition, blends were extruded, and food was prepared for snacks. Chemical composition, mineral content, total phenolics, flavonoids, physical characteristics and sensory evaluation were analyzed in blends and contrasted with the control made from corn grits. The results showed that defatted soybean was the highest in total protein (51.60 %), followed by defatted corn and spinach at 9.50 % and 6.30 % respectively, and increased defatted soybean protein blends. Whereas spinach powder was the highest in total lipid, ash and crude fiber (9.0, 10.83 and 17.6 7% respectively), followed by defatted soybean which was 6.93, 5.22 and 10.71% respectively; and their ash, total lipid and crude fiber blends were improved by increasing spinach powder. In addition, spinach powder and defatted soybean had contained the highest quantities of total dietary fiber 27.13 and 25.39 %, soluble 9.45 and 8.73 %, and insoluble dietary fiber 17.86 and 16.66 %, respectively, with minor differences in total fiber fractions in their blends. Total phenolics and flavonoids as a pigment and antioxidant have been found in high quantities in spinach, defatted soybean and corn grains. The mineral contents in blends were increased by increasing minerals in raw materials during different additions. Ash, crude fiber and total dietary fiber were not affected by extrusion but increased after this process. The soluble dietary fiber was not affected by extrusion and increased after extrusion in the blends, and also decreased in the insoluble dietary fiber in all blends. Color control values and extruded blends showed that after addition of concentration of spinach powder, lightness (L value) and yellowness (b value) were decreased. Sensory evaluation, panelists gave lower overall acceptability scores for the extruded blend no. 3and 4. Even so, it hasn't significantly changed between the extruded blends no. 1 and 2 and the control snacks food. It can be concluded that the extrusion blends no.3 and 4 had the lowest in overall acceptability scores which may be due to the increasing concentration of spinach powder, from the obvious results. Extrusion blends no. 1 and 2 made from 40 and 30 % defatted soybean flour were most liked by the taste panelists.

MODES OF PRODUCTION SMALL CORN FLAKES IN SEMI-INDUSTRIAL CONDITIONS

The article presents study results of steaming and tempering modes effect on the yield and quality of small corn flakes. Production of small corn flakes was carried out in semi-production conditions on the basis of a test section of the existing machinebuilding operation OLIS Llc, which allowed to get as close as possible to the production conditions. The study consisted of 2 series of experiments: in the first series of experiments, five identical samples of corn grit with an initial moisture content of 13.1% were sent to the steaming stage, where it was subjected to water-heat treatment for a specified period of time (2.5; 5; 7.5, 10 and 12.5 minutes), with increasing steaming time, the tempering time gradually increased by 10 minutes, from 10 to 50 minutes, respectively. In the second series of experiments, the grit was moistened by cold conditioning to a predetermined moisture content of 16±0.25%, moistened for 12 hours, and then moistened grit was subjected to water-heat treatment at the same parameters as in the first series. The initial sample of corn grit No. 4 was obtained in the factory and had the following quality indicators: moisture content – 13.1%; ash content – 0.58%; the starch content – 71.1%. The technological scheme of small corn flakes production in semi-production conditions included the following steps: grit moistening by a special device that sprays water for 15-20 seconds, and wetting in special sealed containers of grit samples (if necessary); grit steaming in the steamer camera of periodic action of EPP-1; tempering for 10-50 minutes in thermostable conditions; flattening of the obtained product on a rolling mill "EVV-1" with smooth rollers at a gap of 0.3-0.4 mm; drying the flattened product on a laboratory dryer; control on the laboratory dispenser RLU-1 (sieving on a sieve No. 067) for extraction of flour products. It was found that as a result of grit steaming with initial moisture content (13.1%) and subsequent flattening in semiproduction conditions a lot of meal was formed – 33.6 and 23.3% with the duration of steaming for 2.5 and 12.5 minutes, respectively, with an ash content of 0.64-0.57% and a starch content of 63.2-63.4%. With the ash content of the original grit of 0.63% and the starch content of 71.1%, it indicated that although moisture penetrated into the inner layers of the grit during conditioning, yet it was not enough on the surface. Therefore, high-ash peripheral grit particles were worse exposed to flattening, crushed and formed meal. Thus, the selected modes of small corn flakes production in semi-production conditions were not sufficient to provide the grit particle with the necessary structural and mechanical changes, and further increase in the duration of processing was impractical, as it significantly increased energy consumption and reduced flakes production productivity. Preliminary wetting of grit to a moisture content of 16±0.25% and subsequent steaming at the same parameters as grit flakes with a starting moisture content of 13.1% showed a significant decrease of flour products output, which amounted to 13.7-7.8% at 2.5 and 12.5 min of steaming, respectively. However, the additional grit moistening before steaming led to an increase in flakes moisture content, which requires higher energy consumption during their drying and bringing them to standards (less than 13.0%), guaranteeing their storage for 6-9 months. The technologically appropriate wet-heat processing mode of corn grit in the production process of flakes in semi-production conditions, to obtain small corn flakes according to the scheme of preliminary wetting of grit, steaming it in a steamer of periodic action, short-term tempering, flattening, drying and control of flakes on meal separation, is a grit moisture content before steaming at 16±2.5%, steaming at atmospheric conditions for 7.5-10 min, duration of tempering – 30-40 min. The obtained flakes do not require cooking, but can be brewed in boiling water for 4-5 minutes.

Use of insects and pea powder as alternative protein and mineral sources in extruded snacks

One of the general trends in the food industry is the production of new healthy snack products. Extrusion is one of the most versatile and efficient food processing techniques used in preparation of starch-based foods. Alternative sources of nutrients such as proteins and minerals are interesting ingredients to add to these products. The aim of this work was to evaluate the effects of enrichment with Alphitobius diaperinus, Tenebrio molitor, and pea protein powder on physicochemical and nutritional properties of extruded snacks. Extrudates were made using a single-screw extruder, with 5% of enrichment materials and 95% corn grits. Water content, water activity, particle size, expansion index, bulk density, porosity, water absorption index, water solubility index, swelling index, hygroscopicity, colour, texture, protein, and mineral content were assessed. The results show that enrichment ingredients are a practical alternative in extrudate formulation, maintaining physicochemical characteristics of the products and improving nutritional aspects.

Formulation and Characterization of Corn Grits- Propylene Glycol Extrudates

Abstract In this study, we assessed the impact of composition and processing parameters of corn grit- propylene glycol extrudates on their physicochemical characteristics. A twin-screw extruder was used for the extrusion process. Parameters like the amount of glycol, processing temperature, feed moisture, screw speed, and feed rate were optimized using the central composite design for various physicochemical characteristics (Density, expansion, WAI (water absorption index), WSI (water solubility index), porosity and textural properties). WAI and WSI were most affected by amount of added glycol. It indicated the degree of starch jellification during the extrusion process. Porosity was studied to understand the impact on sensory qualities of extrudates. Based on reverse regression coefficient values, the response surfaces were prepared for optimizing individual characteristics. The addition of propylene glycol can be a valuable supplement to the extrusion process of plant materials and contribute to the extrudates quality improvement.

FORTIFICATION OF EXTRUDED SNACKS USING SOME FRUIT PEELS

By-products from fruit processing industries became one of the main challengeable aspects in the world due to the large quantities produced annually. However, these plant by-products are rich source of valuable compounds such as dietary fiber, antioxidants, protein, carbohydrate and essential oils, etc. Mango peels and pumpkin peels are important sources of bioactive compounds including antioxidants and proteins. Physicochemical and phenolic compounds of mango and pumpkin peels powder were determined. Yellow corn grits was fortified with 0.60%, 0.45% and 0.30% of mango peels (MP) and pumpkin peels (PP). Likewise, the effect of fortification on physicochemical and sensory properties of extrude snack foods was studied. The results indicated that the extruded snack foods fortified with 0.60% MP had the highest bulk density and hardness (0.322 g/cm3 and 26.3 N., respectively). While, the highest expansion ratio (2.8%) was obtained from control sample. Fortification with both mango and pumpkin peels enhanced the antioxidant activity of the final products. Sensory evaluation showed that fortification with 0.30% MP had the best sensory characteristics compared with control sample witch had the lowest sensory scores.

Evaluation of Corn Grit Quality from Farmer-Scale Trial Production

Corn grit is one of the corn products can be used as staple food for rice substitution in order to support food diversification program. This research conducted to identify the quality of corn products produced from the production trial at farmer level. Corn grit production trial was conducted at corn centre production area in Kupang-East Nusa Tenggara. The research was conducted in three stages: 1) milling process of corn, 2) corn grit processing, and 3) Identification of corn product quality, including aflatoxin content, moisture content, ash content, fat content, protein, carbohydrate, dietary fibre and organoleptic properties. Two types of corn used in this research were white and yellow corn. Corn grit processing was conducted to produce 3 types of corn grit that were original corn grit, parboiled corn grit and premium corn grit.The results showed that yellow corn had higher yield and milling capacity than white corn that was 86.44% and 19.43 kg grit/hour corn. Measurement of quality corn grit products showed that the parboiled corn had the highest total aflatoxin content of 17.08 ppb in white corn and 20.95 ppb for yellow corn, although the value was still below the safe threshold for consumption. Parboiled corn grit also showed the highest of carbohydrate content, protein content and total energy of 82.87%, 8.83% and 386.49 kcal on white corn; and 85.42%, 8.74% and 392.82 kcal on yellow corn. However, based on the preference test for colour parameters, flavour, aroma and overall appearance showed no significant difference between treatments.

Functional and nutraceutical properties of pumpkin – a review

PurposeThe purpose of this paper is to review the nutritional and food value of pumpkinCucurbita, along with different health benefits.Cucurbita(pumpkin) is an herbaceous vine, member of Cucurbitaceae family. It is an edible, heat-sensitive plant, which has an abundant amount of active compounds such as carotenoids, alkaloids, flavonoids, polyphenols, tannins, tocopherols, phytosterols and cucurbitacin, accounted for numerous health benefits, namely, antidiabetic, antioxidant, anticarcinogenic, hypotensive, hyper protective activities.Design/methodology/approachMajor well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as nutrition value ofCucurbita,Cucurbitautilization, bioactive compounds of pumpkin, health benefits, processing, food formulations and current scenarios were chosen to obtain a large range of papers to be analyzed. A final inventory of 105 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field, country of origin and year of publication.FindingsThe comprehensive review of different literature, data sources and research papers seeks to find and discuss various nutritional benefits of pumpkin. It contains all necessary macro- and micro-nutrients, amino acids, vitamins, antioxidants and bioactive compounds with a relatively low amount of antinutrients. The recent upsurge in consumer interest for health-promoting products has opened up new vistas for plant products containing bioactive compounds in different food formulations.Originality/valueThis paper contains information regarding the chemical composition, nutritive value, phytochemical studies, pharmacological properties, bio-accessibility, food and industrial applications of pumpkin. Worldwide, pumpkin is used as food additive in various food products such as candy, weaning mix, corn grits, kheer, jam, crackers, bread, etc. Effect of different processing methods such as high temperature, pH, blanching, oven drying, freeze-drying to retain or minimize its losses in case of color, texture, flavor, and the carotenoids are of concern. The review paper highlights the nutritional, therapeutic, potential and processing attributes.

Effects of extrusion variables on extrudate characteristics from corn-based enriched with soybean residue

Soybean residue is a food processing by-product of soya milk or tofu production process. It consists of rich protein and fiber. As a result, reprocessing soybean residue as human food can be a worthwhile alternative. This research focuses on studying the effects of extrusion process and the extrudate characteristics. The mixture of corn grit and soybean residue flour was extruded by single-screw extruder to produce high protein snack. Experimental design was performed by Box-Behnken design and Response surface methodology (RSM) was used to assess the effects on extrusion variables, including screw speed (370-430 RPM), soybean residue flour content (20-40%) and feed moisture (14-18%) on the properties of the extrudates including, expansion ratio (ER), density (D), water absorption index (WAI), water solubility index (WSI) and hardness (H). Analysis of variance showed that the most significant variables are soybean residue, which has negative effect on ER and positive effect on H, and screw speed, which has positive effect on ER and H, while feed moisture is non-significant in most characteristics.

Gaseous Ozonation to Reduce Aflatoxins Levels and Microbial Contamination in Corn Grits.

Corn is one of the most cultivated cereals in Brazil. However, its grains are constantly exposed to contamination by mycotoxins. Corn grits are used by the food industry to produce a large variety of corn products such as canjiquinha, a cultural food easily purchased by the Brazilian consumer at low prices. Some studies have demonstrated high contamination of this product by aflatoxins (AFs), representing a potential risk of exposure due to such a contamination. In this study, the efficacy of gaseous ozonation was evaluated on the levels of aflatoxins and on the microbial contamination of corn grits. The application of gaseous ozone was tested in different combinations of exposure time, ozone concentration, and canjiquinha mass. After the ozonation treatment, samples were collected for aflatoxin and microbiological analyses. Aflatoxins were evaluated using a high-performance liquid chromatography with fluorescence detection (HPLC-FD) system using pre-column derivatization, and the microbiological analyses were carried out for toxin-producer fungi and mesophilic bacteria. After ozone detoxification, results showed reductions up to 57% in aflatoxin levels. Total fungal count was reduced around 3.0 cycles log CFU g−1 and total mesophilic counts were reduced to non-detectable levels. These results demonstrated that ozonation is an effective alternative for reducing aflatoxin and microbial contamination in products like canjiquinha, thereby improving food safety.

Sensory and physico-chemical properties of wholegrain wheat bread prepared with selected food by-products

Enrichment of bread with dietary fibres from food industry by-products is an interesting way to increase consumers' fibres intake on one side, and to decrease by-products on the other side. The objective of this study was to investigate the possibility of using brewers' spent grain, sugar beet pulp and apple pomace for value added bread production. For the purpose, selected by-products were mixed with corn grits, extruded and co-extrudates were used for substitution of 10 or 20% of wholegrain wheat flour in bread formulations. Dough rheological and bread physico-chemical (nutritional profile, colour, texture and volume) properties, sensory characteristics and consumer preferences and acceptance of breads were analysed. Developed breads were characterized by increased total dietary fibre content, while their protein content was unchanged when compared to wholegrain wheat bread. The breads classification based on the correspondence analysis indicated similarities in control and bread containing apple pomace, characterized them with positive feelings and sensory attributes related to taste, although descriptive sensory analysis showed significant differences in taste overall intensity between these two samples.

Centesimal Evaluation of Two Species of Ora-pro-nobis (pereskia Aculeata Miller and Pereskia Grandifolia Haw) and Application in Extruded Product

Some vegetables that are rarely used and/or unknown in daily menu, can represent great sources of vital nutrients to maintain metabolic health of their consumers. Among them is Pereskia spp family, commonly known as ora-pro-nobis, the flesh of poor. According to RDC No. 54/2012 (BRASIL, 2012), Ora-pro-nobis can be considered a functional food due to its high protein content (approximately 25%), with high digestibility (80%), 3.35g/100g of calcium, 2.42g/100g of potassium, 1.13g/100g of phosphorus, 0.45g/100g of magnesium and 0.98g/100g of sulphur, leaf (140.36 ppm) and stem (88.75 ppm) iron. These data also meet antioxidant characteristics of plant. Studies have shown that extracts, both leaves and stems, have a high content of restive compound to oxygen, given characteristic of antioxidants. Considering high nutritional value of this plant, objective of this study was to verify bromatological composition of Perskia aculeata Miller and Pereskia grandifolia Haw leaves, as well as, evaluate extrusion of flour of its dehydrated leaves in proportion of addition of 10% together with corn, in order to evaluate possibility of its processing. Extrusion tests were performed using 100 grams of sample containing 10% of dehydrated leaf completed with corn grits, obtaining extruded samples of CPA (Pereskia aculeata Miller), CPG (Pereskia Grandfolia Haw) and 100% corn grits (CP) as standard for comparison. Samples were pre-stored at humidity of 20% prior to process, which occurred steadily, without changes in extruder parameters. Subsequently, final extruded product was homogenized and dried in a rotary mixing drum at 60°C. Extrusion cooking was performed in duplicate using IMBRA RX50 (INBRAMAQ, Ribeirao Preto, SP, Brazil), with a single thread of 50 mm in diameter and 200 mm in length. The die set used had two 3 mm diameter holes and parameters were set with motor amperage at 20A and feed rate of 15g/s with a cut at 120rpm. Sample were evaluated regarding ethereal extract, determined by continuous extractor method Soxhlet type, crude protein, measured by Kjeldahl method (conversion factor 6.25 (N x 6.25)), ashes were obtained by incineration (550 oC) in muffle furnace, crude fibres, fibres in neutral detergent and acid detergent, total phenolic compounds (DPPH) and FRAP for antioxidant potential. Results demonstrated nutritional viability of two species, Pereskia aculeata Miller and Pereskia grandifolia Haw, in their bromatological parameters. Inclusion of dehydrated leaves in extruded products demonstrated as viable and results showed that final product has satisfactory nutritional characteristics, with substantial increase of protein, iron, fibres and antioxidant capacity in relation to standard product.

The Use of Waxy Starch and Guar Gum in Total Substitution of Vegetable Oil in Extruded Snack Aromatization

Vegetable oil is used by the extruded snacks industries to fixate aromas and salt in proportions between 10 and 20%. Consumers have restricted the consumption of these products due to the high content of lipids and low nutritional value. In order to obtain a low-fat option, this work aimed to reduce the lipids content of extruded snacks by replacing vegetable oil with waxy maize starch and guar gum. The snacks were manufactured in an INBRA RX50 mono screw extruder using corn grits as a base ingredient. The snacks were flavoured with five coatings formulations varying the concentration of waxy maize starch (1-4%) and guar gum (0.25-1.0%). A total of 15% solution by weight of snacks was applied, and the control treatment consisted in vegetable oil only. The products were evaluated for moisture content, total lipids, radial expansion index, specific volume, apparent density, retraction index, instrumental hardness (Texture Analyzer TA-XT Plus - Stable Micro Systems) and sensory evaluation with 100 non-trained panellists. Moisture and lipid contents were determined in 0 and 30 days of storage. Temperatures of 65 °C were required for waxy starch solution preparation, lowering the temperature to 50°C for the formulations with the addition of guar gum. The results indicated that it was possible to replace the vegetable oil by waxy maize starch and guar gum in the aromatisation of the snacks, as the products presented similar moisture content, specific volume, apparent density, retraction index, sensory acceptance and instrumental hardness (p > 0.05). Furthermore, the products presented a reduction of 11-13% in the lipid content. The addition of waxy maize as the only substitute would be recommended, because of the quality characteristics of the products and the absence of significant influence with the addition of guar gum. The snacks produced in the present study would be a healthier option to the consumer.

Production of Flakes Made from Cereal Enriched with Edible Mushroom for Toddlers (P11-050-19)

ObjectivesTo improve the nutritional values of corn flakes enriched with edible mushrooms MethodsCorn was processed into grit flour by cleaning, cooking and blending while oyster mushrooms was cultivated using substrate such as palm bunches, cocoa waste and wheat bran which was then roasted, dried and milled to produce mushrooms flour. A blend of corn grit and mushrooms was prepared in various proportions for the production of flakes using the extrusion process, with blending ratios of corn grit: mushroom as follows: MDX (95:5); DMX (90:10); XYZ (85:15); UPX (75:25); and control 100% corn grit. The samples were produced at the same temperature and speed. The corn grit and mushroom blends were subjected to functional and sensory evaluation. Proximate analysis was carried out on the flakes. ResultsResult of proximate analysis showed that protein, fat and fiber contents increased significantly in some samples with increased mushroom inclusion while carbohydrate decreased with increase in mushroom inclusion. For protein, values ranged from 0.98% in control sample to 5.55% in sample UPX (75:25); fat content ranged from 1.11% in control sample to 5.27% in sample UPX (75:25). Carbohydrate content ranged from 83.59% in control samples to 72.49% in sample UPX. There was also an increase in ash content with values ranging from 0.33% in control sample to 1.79% in sample UPX. Fiber increased from 6.17% in control sample to 8.26% in sample UPX. However overall acceptability evaluation showed that sample DMX (90:10) had the best in terms of acceptability. Functional properties for water absorption capacity, bulk density and swelling index indicate values ranging from 5.77 in control sample and 4.42 in sample UPX. Bulk density had values of 0.69 to 0.8; for swelling index it ranged from 4.53 to 4.72 for the various tests respectively ConclusionsIncreased mushroom inclusions decreased dough strength in flakes produced. However, edible mushrooms have shown tremendous potentials for complimenting the diet of toddlers at appropriate inclusion ratios for optimal growth Funding SourcesSelf funding.

The Production Efficiency and Specific Energy Consumption During Processing of Corn Extrudates with Fresh Vegetables Addition

Abstract The aim of the work was to determine the influence of screw speed and variable amounts of fresh vegetable additives on selected aspects of extrusion-cooking of corn-vegetable blends. Corn grit as a basic component was supplemented with a fresh pulp of beetroot, carrot, leek and onion in amounts of 2.5-10% in the recipe. The extrusion-cooking was carried out using a single-screw extruder in the temperature range 120-145°C and extrudates were formed into directly expanded snacks. Two indicators were measured: the production efficiency (Q) and the specific mechanical energy (SME) consumption. As a result of the findings it was noted that the rotational speed of the extruder’s screw showed a greater impact on both production efficiency and SME as compared to the variable amounts of applied additives. A tendency to increased efficiency and specific mechanical energy consumption was observed along with the increase of screw speed during processing. The highest production efficiency was observed if fresh leek and onion were used as additives and the highest extrusion speed screw was applied. The largest specific energy consumption was noted during the extrusion-cooking of blends containing fresh carrot and onion addition at high screw speed.

Lutein‐fortified potato soup and freeze‐dried lutein powder designed with supercritical carbon dioxide extract of yellow corn kernels are promising nutraceutical foods

Yellow corn (Zea mays) kernels (fresh and preserved [120-day stored]) were subjected to extraction of lutein employing supercritical carbon dioxide at 500 bar, 70°C for 90 min. The extract of preserved kernels possessed appreciably higher (21.42%) lutein content vis-à-vis that obtained from fresh samples. Either extract had desirable ratio of 3–3.47:1 of ω-6/ω-3 fatty acids. These extracts were then employed in designing new nutraceutical foods viz. a lutein-rich food supplement (LFS) and a lutein-fortified ready-to-eat potato soup with minimum loss of lutein during processing. Lutein contents of the LFS and the soup were 3.14 ± 0.16 mg/100 g (dry weight basis [d.b.]) and 1.09 ± 0.06 mg/100 g (d.b.), respectively, corresponding to 5.16% and 10.94% losses of lutein, respectively. These new designer lutein-rich nutraceutical food products could be promising contributors of dietary lutein. Practical applications New nutraceuticals such as lutein-fortified ready-to-eat potato soup and a freeze-dried lutein-rich food supplement have been developed using lutein-rich SC-CO2 extracts of yellow corn grits. It is opined that these value-added designer products containing adequate amounts of lutein would act as safe alternatives of existing therapeutic drugs such as lutein capsule and are expected to enhance the daily dietary intake of lutein.

Effect of ethanol on properties of extrudates enriched with high‐fibre by‐products

SummaryIn this study, we produced snacks based on mixtures of corn grits enriched with ethyl alcohol and high‐fibr by‐products like potato pulp, as well as flaxseed, rosehip and apple pomace. The prepared mixtures were subjected to the extrusion at the following process parameters: temperature of section I – 130 °C, temperature of section II – 150 °C, temperature of section III – 170 °C and screw speed – 200 r.p.m. The presence of ethanol in the extruded mixture significantly improved mechanical properties and increased colour lightness of snacks. The highest scores were given in sensory analysis to control snacks, whereas among the enriched snacks – to these with apple pomace. The most negative effect on snacks assessment was attributed to the addition of flaxseed and rosehip pomace. Ethanol addition had a very beneficial effect on scores given during sensory analysis to colour, texture and structure attributes of the snacks.

Textural and structural characterization of extrudates from apple pomace, defatted soy flour and corn grits

AbstractCorn grits blended with defatted soy flour (30‐50%) and apple pomace (0‐20%) were extrusion cooked. The effect of apple pomace levels and processing conditions (extrusion temperature, screw speed and moisture content) on the extrudates' textural properties, cellular structure and molecular conformation were studied. Results show that increase in the apple pomace level (0 to 20%) and extrusion temperature (100 to 140°C) decreased the hardness of the extrudates. The hardness ranged between 7.57 and 15.23 N. Lower hardness was associated with higher crispness and brittleness. SEM examination revealed that higher temperature and shear were responsible for the damage of the cellular structure of the extrudates. Presence of air cells indicated crisper extrudates. FTIR showed that there were significant changes in the components in the formulation due to extrusion. This study showed the variation in internal structure and molecular bonds and their effect on the texture of the extrudates containing apple pomace.Practical applicationsTextural and structural properties of extrudates containing novel blend of apple pomace, defatted soy flour and corn grits were examined. The information generated from this research will help in formulating extruded products with high levels of protein and fiber.

Physicochemical evaluation of corn extrudates containing varying buckwheat flour levels prepared at various extrusion temperatures.

This study analyzed the characteristics (physicochemical properties as well as antioxidant activity) of corn grit extrudates containing buckwheat flour at various levels (0, 10, 20 and 30% w/w) extruded at various temperatures (130, 150 and 170°C). Effect of roasting (92°C for 15min) on the extrudates was also studied. Buckwheat incorporation at different levels mainly increased the diameter, a* value (indicating redness), phenolic content and antioxidant capacity, while decreased bulk density and water absorption index of the extruded products. On the other hand, increment in extrusion temperature primarily increased the L* values (lightness), a* values and antioxidant activity but decreased the phenolic content of extrudates. Roasting improved the flavor and texture of the extrudates which was desirable. Extrudates prepared from corn grit with incorporation of buckwheat up to 20% level and extrusion cooking at 150°C showed best sensory scores.

Effect of chickpea and spinach on extrusion behavior of corn grit.

The present work was carried out to see the effect of blending of corn grit (CG) with varying levels of chickpea grit (CP 0-100%) and spinach leaf powder (SP 0-6%) on the characteristics [color, expansion, density, hardness, water absorption index, total phenolic content (TPC), antioxidant activity (AOA; as DPPH and ABTS free radical scavenging activities)] and sensory properties of extrudates. CP and SP were rich in proteins and minerals (Cu, Fe, Zn, Mg, Ca, K and Na). Their blending significantly influenced the physicochemical and antioxidant properties of CG extrudates. TPC and AOA of extrudates increased with the increased incorporation of CP and SP, though specific mechanical energy and extrudate expansion, generally, decreased while density and hardness increased. Sensory analysis revealed that CP and SP at incorporation levels of 25% and 4%, respectively could be blended with CG for making highly acceptable antioxidant-rich expanded snack.