Possibility of Water Saving in Processing of Snack Pellets by the Application of Fresh Lucerne Sprouts: Selected Aspects and Nutritional Characteristics

• Autorzy: Combrzyński Maciej , Wójtowicz Agnieszka , Biernacka Beata , Oniszczuk Tomasz , Mitrus Marcin , Soja Jakub , Różyło Renata , Wojtunik-Kulesza Karolina , Kasprzak-Drozd Kamila , Oniszczuk Anna

Identyfikatory

DOI

10.12911/22998993/173009

• Języki publikacji: EN

Abstrakty

EN

New types of extruded snack pellets of wheat-corn blend base and fresh lucerne sprouts were developed. The aim of the study was to examine the effect of fresh lucerne sprouts addition on the water consumption, processing efficiency and the specific mechanical energy during production of wheat-maize snack pellets. Additionally, the total phenolic content and antiradical activity, as well as the water absorption and water solubility indices in samples processed under variable processing conditions were tested. The extrusion-cooking of blends consisted of 10, 20 and 30% of lucerne sprouts was carried out using a single screw extruder at screw speeds of 60 and 100 rpm, and at moisture contents of 32, 34 and 36%. Replacement of wheat-corn flour blends by fresh lucerne sprouts at various levels (10, 20 and 30%) enabled to sufficiently reduce technological water which is needed in extrusion-cooking process of snacks pellets. The limitation of water was from 89 to 100% if fresh lucerne sprouts were used, depending on the recipe and dough moisture level tested. Total phenolic content and antioxidant activity increased significantly due to lucerne sprouts addition. Furthermore, higher water absorption and water solubility index were noted if increased initial moisture content was applied during the processing of snack pellets. It can be concluded that fresh lucerne sprouts can be valuable additives, enabling to save the technological water in production process and to obtain nutritionally valuable supplemented wheat-corn-based snack pellets.

Słowa kluczowe

EN

technological water; lucerne; Medicago sativa L.; extrusion; snack pellet; antioxidants; functional food

• Wydawca: Polskie Towarzystwo Inżynierii Ekologicznej ; Lublin University of Technology
• Czasopismo: Journal of Ecological Engineering
• Rocznik: 2023
• Tom: Vol. 24, nr 12
• Strony: 130--142
• Opis fizyczny: Bibliogr. 34 poz., rys., tab.

Twórcy

autor

Combrzyński Maciej

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland

• https://orcid.org/0000-0001-7161-9589

autor

Wójtowicz Agnieszka

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland

• https://orcid.org/0000-0001-5981-6109

autor

Biernacka Beata

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland

• https://orcid.org/0000-0001-5532-0683

autor

Oniszczuk Tomasz

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland

• https://orcid.org/0000-0002-1061-6541

autor

Mitrus Marcin

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland

autor

Soja Jakub

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland

• https://orcid.org/0000-0001-5232-083X

autor

Różyło Renata

• Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland

autor

Wojtunik-Kulesza Karolina

• Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland

autor

Kasprzak-Drozd Kamila

• Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland

autor

Oniszczuk Anna

• Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2024).