engleski

Differences between the second and the third generation of snack products enriched with defatted hazelnut cake

Snack products are one of the most popular products worldwide, tasty, easy to consume, but poor in nutritional quality. They can be directly (second generation / 2G) or indirectly expanded (third generation / 3G). The nutritional quality of the product may be increased by supplementation with different additives. One of them is hazelnut cake, a by-product of hazelnut oil production rich in proteins, fibres, and phenolic compounds. Defatted hazelnut cake was added to corn grits in ratios of 3, 6, and 9% d. m. The prepared samples were extruded in a laboratory single screw extruder. For the production of 3G snacks, supercritical CO2 (injection pressure: 140 bar) was added during the extrusion process, between the second and the third heating zone, which were at lower temperatures than for the production of 2G snacks. The obtained extrudates were air-dried, and then the 3G products were expanded by microwave heating. Resistant starch (RS) content was determined according to the AOAC 2002.02 method, the polyphenol content by the Folin- Ciocalteau, and soluble and insoluble dietary fibre according to AOAC 991.43. The contents of all three analyzed parameters increased with the addition of defatted hazelnut cake. 3G snacks had lower polyphenol content than 2G snacks, and a higher content of RS and soluble and insoluble dietary fibre. The obtained results show that hazelnut cake can be successfully applied in the production of nutritionally improved 2G and 3G corn snack products, and supercritical CO2 can be used for the production of 3G snacks.

hazelnut cake ; supercritical CO2 ; third generation snacks

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