The Effect of the Addition of Fruit Powders on the Quality of Snacks with Jerusalem Artichoke during Storage
Agnieszka Kita , Joanna Nowak , Anna Michalska-Ciechanowska
AbstractThe aim of the study was to evaluate the physical, chemical and sensory properties of novel snacks gained from pellets composed of Jerusalem artichoke flour with the addition of cranberry, chokeberry and blackcurrant juice powders (after extrusion) fried or microwaved during 5-week storage. In ready-to-eat snacks stored in climatic chamber, the moisture content, texture, colour, total polyphenols content and antioxidant capacity, while in fat fraction of fried snacks—peroxide and acid values were examined. Overall sensory attributes were monitored as well. It was indicated that an addition of fruit powders increased the content of total polyphenols (on average by 40%) and improved the antioxidant capacity of snacks obtained. The products with fruit powders exhibited more attractive colour, while their texture was harder (when cranberry and chokeberry powders were added) in comparison with the control sample. Snacks with fruit powders addition showed better storage stability, what was especially important in the case of fried snacks where oxidative deterioration is most significant. The best effect was observed when chokeberry or black currant powders were used as additives. Replacing frying by microwaving as expansion method allowed to obtain snacks with acceptable sensory attributes and good quality during storage.
|Journal series||Applied Sciences-Basel, [Applied Sciences (Switzerland)], ISSN 2076-3417, (N/A 70 pkt)|
|Publication size in sheets||0.85|
|Keywords in English||Helianthus tuberosus L., frying, microwaves, snacks, fruit powders, storage, physicochemical properties|
|ASJC Classification||; ; ; ; ;|
|License||Journal (articles only); published final; ; with publication|
|Score||= 70.0, 15-09-2020, ArticleFromJournal|
|Publication indicators||: 2018 = 0.985; : 2018 = 2.217 (2) - 2018=2.287 (5)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.