Wójtowicz Agnieszka, Combrzyński Maciej, Biernacka Beata, Różyło Renata, Bąkowski Maciej, Wojtunik-Kulesza Karolina, Mołdoch Jarosław, Kowalska Iwona
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland.
Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland.
Plants (Basel). 2023 Sep 15;12(18):3276. doi: 10.3390/plants12183276.
In this paper, the nutritional value and (selected) physiochemical properties of extruded snack pellets enriched with fresh chokeberry () fruits were analyzed from the perspective of being a new product for the functional food sector. The purpose of this study was to determine the effect of the addition of fresh chokeberry and variation in content and screw speed on extruded snack pellet basic compositions, fatty acid profiles, antioxidant activity, as well as water absorption and solubility indexes, fat absorption and color profiles. The obtained results revealed a significant increase in antioxidant activity for all samples (above 90% of free radical scavenging) in comparison to potato-based control samples (just over 20% of free radical scavenging). The total phenolic content assay revealed the most valuable results for samples enriched with 30% chokeberry, while Ultra Performance Liquid Chromatography (UPLC) analysis allowed the determination of the most important phenolic acids. Of interest, chokeberry addition decreased the fat absorption index (FAI) after expansion by frying. Moreover, the highest values of crude protein and crude ash were observed in snack pellets supplemented by the application of 30% chokeberry. In such samples, the crude protein content was at the level of 4.75-4.87 g 100 g and crude ash content at 4.88-5.07 g 100 g. Moreover, saturated fatty acids (SFA) content was lower in snack pellets with chokeberry addition, and increasing the amount of chokeberry additive from 10% to 30% in extruded snack pellet recipes resulted in more than double an increase in polyunsaturated fatty acids (PUFA) proportion in the total fatty acids.
本文从功能食品领域新产品的角度，分析了富含新鲜黑果腺肋花楸果实的挤压休闲颗粒的营养价值和（选定的）理化性质。本研究的目的是确定添加新鲜黑果腺肋花楸以及含量和螺杆速度的变化对挤压休闲颗粒基本成分、脂肪酸谱、抗氧化活性以及吸水和溶解度指数、脂肪吸收和颜色谱的影响。所得结果表明，与以马铃薯为基础的对照样品（自由基清除率略高于20%）相比，所有样品的抗氧化活性均显著提高（自由基清除率超过90%）。总酚含量测定显示，富含30%黑果腺肋花楸的样品结果最有价值，而超高效液相色谱（UPLC）分析能够确定最重要的酚酸。有趣的是，添加黑果腺肋花楸降低了油炸膨化后的脂肪吸收指数（FAI）。此外，在添加30%黑果腺肋花楸的休闲颗粒中观察到最高的粗蛋白和粗灰分含量。在这类样品中，粗蛋白含量为4.75 - 4.87 g/100 g，粗灰分含量为4.88 - 5.07 g/100 g。此外，添加黑果腺肋花楸的休闲颗粒中饱和脂肪酸（SFA）含量较低，在挤压休闲颗粒配方中，将黑果腺肋花楸添加剂的量从10%增加到30%，导致总脂肪酸中多不饱和脂肪酸（PUFA）比例增加了一倍多。
