Extruded rice-based snack with Spirulina platensis and mixed flour of orange and peach palm by-products
DOI:
https://doi.org/10.33448/rsd-v10i5.15142Keywords:
Crunchiness; Expansion; Nutritional enrichment; Dietary fibers; Bioactive compounds.Abstract
Snacks obtained by extrusion can be added with agro-industrial by-products, a low-cost alternative to increase nutritional value, and Spirulina platensis (SP), a source of proteins and antioxidants. In this study, extruded snacks were developed using a 2² experimental design where variables S. platensis (SP) - 2.5 to 7.5 g.100 g-1 and feed moisture (M) - 18 to 26 g.100 g-1 were tested. The formulations were composed of rice (Oryza sativa) flour (72.5 to 77.5 g.100g-1) and 20 g.100g-1 of a mixture flour of orange (Citrus sinensis L. Osbeck) and peach palm (Bactris gasipaes) by-products (1:1). Snacks were evaluated for nutritional, technological and sensory parameters. It was found that SP increased the protein and antioxidant content of the formulations. When compared to a similar commercial product, snacks contained 15-48% more protein, and 320-380% more dietary fiber. The increase in SP increased the antioxidant activity of snacks by more than 1000%. In the tested conditions, the apparent density was directly proportional to U, while hardness and crunchiness were inversely proportional. However, the SP and U variables did not affect the expansion rates, water solubility, water absorption and oil absorption. The highest sensory acceptance, of 72 and 73%, occurred in a condition of greater incorporation of SP. Thus, the possibility of making gluten-free snacks with a higher nutritional value than those marketed was shown, for consumers aware of a healthier diet, as well as an alternative for the use of by-products.
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Copyright (c) 2021 Grasieli Beloni de Melo; Crislaine Vieira Farago; Graziela Bragueto Escher; Daniel Granato; Beatriz Cervejeira Bolanho; Eliane Dalva Godoy Danesi
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