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

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

Journal of Ecological Engineering

2023

Vol. 24, nr 12

130--142

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.

Effect of flax fibers addition on the mechanical properties and biodegradability of biocomposites based on thermoplastic starch

Borowski Gabriel, Klepka Tomasz, Pawłowska Małgorzata, Lavagnolo Maria Cristina, Oniszczuk Tomasz, Wójtowicz Agnieszka, Combrzyński Maciej

Archives of Environmental Protection

2020

Vol. 46, no. 2

74--82

The research was intended to develop a biocomposite as an alternative biodegradable material, for the production of, e.g., disposable utensils. The author’s tested thermoplastic maize starch, both without additives and with the addition of crumbled flax fiber in the share of 10, 20 and 30 wt%. The plasticizer added was technical glycerin and the samples were produced by a single-screw extruder. The mechanical strength tests were performed, including the impact tensile test and three-point bending flexural test. Afterwards, the samples were tested for biodegradability under anaerobic conditions. The methane fermentation process was carried in a laboratory bioreactor under thermophilic conditions with constant mixing of the batch. All samples proved to be highly susceptible to biodegradation during the experiment, regardless of the flax fiber share. The biogas potential was about 600 ml·g-1, and the methane concentration in biogas ranged from 66.8 to 69.6%. It was found, that the biocomposites can be almost completely utilized in bioreactors during the biodegradation process. The energy recovery in the decomposition process with the generation of significant amount of methane constitutes an additional benefit.