Production of the corn snack seasoned with brown seaweeds and their characteristics

Autor: Amir Reza Shaviklo, Bahareh Shabanpour, Zohreh Ramzanpour, Moazameh Kordjazi, Yasaman Etemadian
Rok vydání: 2018
Předmět:
Zdroj: Journal of Food Measurement and Characterization. 12:2068-2079
ISSN: 2193-4134
2193-4126
DOI: 10.1007/s11694-018-9821-5
Popis: Brown seaweeds (Sirophysalis trinodis and Polycladia myrica) are native and very abundant in Iran south coast. They are rich in unsaturated fatty acids and minerals; whilst, snacks are a low significant food from nutritional point of view. Corn snacks after extruding were seasoned with brown seaweeds water extracts as an ingredient at different (2 and 4%) levels. In vitro antioxidant and microbiological properties, total phenol content, fatty acid composition, chemical analyses such as thiobarbituric acid, peroxide value, color, water activity, microbial count and sensory characteristics of fortified corn snacks were evaluated. The results of this study showed that snacks seasoned with 4% P. myrica extracts were acceptable sensorially and other functional characteristics. The total phenol content varied between 0.02 and 0.17 mg gallic acid equivalents (GAE)/g, whilst total antioxidant activity varied from 0.05 to 18.22 mg ascorbic acid equivalents (AAE)/g sample, amongst other samples. 2,2-Diphenyl-1-picrylhydrazyl, metal chelating and reducing power of acceptable snacks sensorially were 4.37, 76.34 and 0.238%, respectively. The acceptable snacks sensorially had a very mild seaweed flavor with taste similar to control snack, as assessed by panelists. The ratio of n-3 to n-6 fatty acids in P. myrica extract used on snacks was 2.66:1 as compared to 2.94:1 in S. trinodis extract but the ratio of minerals in them was higher. Therefore, as a result, the addition of water extracts (especially 4%) of both seaweeds in order to producing favorite foods like snacks can help in fortifying them for children.
Databáze: OpenAIRE
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