engleski

Effect of apple pomace addition on properties of corn snack products

Corn grits is a basic raw material for production of snack products, but recently various types of flours and dehydrated fruits and vegetables are used to increase nutritive value of these products. Apple pomace, as inexpensive and primary by-product of apple juice and cider production, is a good source of dietary fibres, polyphenols and pectin. Because of that, the aim of this study was to investigate the effect of dehydrated apple pomace addition (5, 10 and 15%) on properties of corn snack products. Prepared samples with 15% of moisture content were extruded in the laboratory single screw extruder at temperature profile 135/170/170 °C, using a screw with compression ratio 4:1 and die with 4 mm diameter. Obtained extrudates were air-dried, and expansion ratio (ER), bulk density (BD), texture and colour were determined. The results showed that ER and fracturability of extrudates decreased, and BD increased with addition of apple pomace. Hardness of extrudates increased with addition of apple pomace, but not significantly for extrudates with 5 and 10% of apple pomace. Results for colour analysis indicated that extruded samples were darker and total colour change (∆E) increased proportionally to addition of apple pomace, with more pronounced change in extruded samples.

extrusion; corn grits; apple pomace

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