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Quality properties of puffed corn snacks incorporated with sesame seed powder

Puffed corn snacks are tasty and affordable cereal‐based food products which have a relatively poor nutritional quality. Sesame seed is a rich source of essential amino and fatty acids, phenolic compounds, tocopherols, and antioxidants. In this study, puffed corn snacks were produced by incorporatin...

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Autores principales: Hashempour‐Baltork, Fataneh, Torbati, Mohammadali, Azadmard‐Damirchi, Sodeif, Savage, Geoffrey P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5778234/
https://www.ncbi.nlm.nih.gov/pubmed/29387365
http://dx.doi.org/10.1002/fsn3.532
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author Hashempour‐Baltork, Fataneh
Torbati, Mohammadali
Azadmard‐Damirchi, Sodeif
Savage, Geoffrey P.
author_facet Hashempour‐Baltork, Fataneh
Torbati, Mohammadali
Azadmard‐Damirchi, Sodeif
Savage, Geoffrey P.
author_sort Hashempour‐Baltork, Fataneh
collection PubMed
description Puffed corn snacks are tasty and affordable cereal‐based food products which have a relatively poor nutritional quality. Sesame seed is a rich source of essential amino and fatty acids, phenolic compounds, tocopherols, and antioxidants. In this study, puffed corn snacks were produced by incorporating sesame powder at 0% (control sample), 5%, 10%, and 15% levels in its formulation and stored at room temperature (24°C) for 60 days. Fatty acid composition, tocopherol, sesamin and sesamolin, phenolic compounds, peroxide value (PV), acidity (AV), and sensory evaluation of the samples were determined. The results indicate that oleic acid content increased and palmitic acid decreased significantly (p < .05) in all the samples at 10% and 15% inclusion levels. The content of phenolic compounds, γ‐tocopherols, sesamin, and sesamolin had significant increases in all the formulated samples. PV results indicated that the formulated samples had a higher stability when the ratio of sesame powder was increased, while the AV values showed a significant increase during storage. Incorporation of 10% sesame powder in the snack formulation had a positive effect on the stability, sensory, and nutritional quality of the product. This approach can be used to modify nutritional quality of this food product and introduce to food market as a relatively healthy snack.
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spelling pubmed-57782342018-01-31 Quality properties of puffed corn snacks incorporated with sesame seed powder Hashempour‐Baltork, Fataneh Torbati, Mohammadali Azadmard‐Damirchi, Sodeif Savage, Geoffrey P. Food Sci Nutr Original Research Puffed corn snacks are tasty and affordable cereal‐based food products which have a relatively poor nutritional quality. Sesame seed is a rich source of essential amino and fatty acids, phenolic compounds, tocopherols, and antioxidants. In this study, puffed corn snacks were produced by incorporating sesame powder at 0% (control sample), 5%, 10%, and 15% levels in its formulation and stored at room temperature (24°C) for 60 days. Fatty acid composition, tocopherol, sesamin and sesamolin, phenolic compounds, peroxide value (PV), acidity (AV), and sensory evaluation of the samples were determined. The results indicate that oleic acid content increased and palmitic acid decreased significantly (p < .05) in all the samples at 10% and 15% inclusion levels. The content of phenolic compounds, γ‐tocopherols, sesamin, and sesamolin had significant increases in all the formulated samples. PV results indicated that the formulated samples had a higher stability when the ratio of sesame powder was increased, while the AV values showed a significant increase during storage. Incorporation of 10% sesame powder in the snack formulation had a positive effect on the stability, sensory, and nutritional quality of the product. This approach can be used to modify nutritional quality of this food product and introduce to food market as a relatively healthy snack. John Wiley and Sons Inc. 2017-11-20 /pmc/articles/PMC5778234/ /pubmed/29387365 http://dx.doi.org/10.1002/fsn3.532 Text en © 2017 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the Creative Commons Attribution (http://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Hashempour‐Baltork, Fataneh
Torbati, Mohammadali
Azadmard‐Damirchi, Sodeif
Savage, Geoffrey P.
Quality properties of puffed corn snacks incorporated with sesame seed powder
title Quality properties of puffed corn snacks incorporated with sesame seed powder
title_full Quality properties of puffed corn snacks incorporated with sesame seed powder
title_fullStr Quality properties of puffed corn snacks incorporated with sesame seed powder
title_full_unstemmed Quality properties of puffed corn snacks incorporated with sesame seed powder
title_short Quality properties of puffed corn snacks incorporated with sesame seed powder
title_sort quality properties of puffed corn snacks incorporated with sesame seed powder
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5778234/
https://www.ncbi.nlm.nih.gov/pubmed/29387365
http://dx.doi.org/10.1002/fsn3.532
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