Improvement of Functional and Nutritional Properties of Extruded Snacks with the Utilization of Red Dog Flour

Şahin, Nazlı; Bilgiçli, Nermin; Sayaslan, Abdulvahit

doi:10.1590/1678-4324-2023220180

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Article - Food/Feed Science and Technology • Braz. arch. biol. technol. 66 • 2023 • https://doi.org/10.1590/1678-4324-2023220180 copy

Improvement of Functional and Nutritional Properties of Extruded Snacks with the Utilization of Red Dog Flour

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Red dog flour (RDF), a milling by-product, is rich in nutritionally and functionally crucial components. Extrusion conditions for extruded corn snacks (ECS) with RDF were optimized using Response Surface Methodology (RSM) with Box-Behnken Design (moisture content: 13.5%, RDF ratio: 20%, screw speed: 468 rpm, and die temperature: 110°C). Then, functional, nutritional, and sensory properties of ECS containing an increasing ratio of RDF were determined. The addition of RDF improved ash (1,84 fold), fat (2,7 fold) protein (0,51 fold), dietary fiber (roughly 2,8 fold), and mineral content (Fe, K Mg, P, and Se) significantly compared to ECS without RDF. Extrusion condition considerably declined the total phenolic content (from 144.50 to 25,09 mg GAE/100g), Trolox equivalent of antioxidant capacity (from 1.13 to 0.41 mMol Trolox/g), and phytic acid content (from 2147 to 968.11 mg/100g) of ECS with RDF compared to raw materials. However, the increasing ratio of RDF had an increment in bioactive compounds (up to 2,38 fold mg GAE/100g, and 1,63 fold mMol Trolox/g) and phytic acid content (up to 0.36 fold). According to the sensory evaluation, 30% of ECS with RDF was the most preferable snack.

Keywords:
red dog flour; extrusion; by-product; nutritional; dietary fiber; functional

HIGHLIGHTS

• Extruded corn snacks (ECS) were developed with red dog flour (RDF), rich in ash, protein, dietary fiberand bioactive component.

• The best-optimized corn snack wasdetermined with a 20% RDF ratio.

• The addition of the RDF increased the nutritional and functional properties of ECS.

• Extrusion greatly reduced the phytic acid content of ECS containing RDF.

Run	Coded levels				Actual levels
Run	X1	X2	X3	X4	A (rpm)	B (%)	C (%)	D (°C)
1	-1	0	-1	0	325	15	20	130
2	1	-1	0	0	575	10	40	130
3	0	0	1	-1	450	15	60	110
4	-1	-1	0	0	325	10	40	130
5	0	0	0	0	450	15	40	130
6	0	1	1	0	450	20	60	130
7	0	0	0	0	450	15	40	130
8	0	-1	0	1	450	10	40	150
9	0	0	-1	1	450	15	20	150
10	1	0	-1	0	575	15	20	130
11	1	1	0	0	575	20	40	130
12	-1	0	0	-1	325	15	40	110
13	0	-1	-1	0	450	10	20	130
14	0	1	0	-1	450	20	40	110
15	0	-1	1	0	450	10	60	130
16	0	0	0	0	450	15	40	130
17	0	1	0	1	450	20	40	150
18	0	0	1	1	450	15	60	150
19	0	0	0	0	450	15	40	130
20	1	0	0	-1	575	15	40	110
21	0	0	-1	-1	450	15	20	110
22	-1	0	0	1	325	15	40	150
23	1	0	1	0	575	15	60	130
24	0	-1	0	-1	450	10	40	110
25	1	0	0	1	575	15	40	150
26	-1	0	1	0	375	15	60	130
27	0	0	0	0	450	15	40	130
28	-1	1	0	0	375	20	40	130
29	0	1	-1	0	450	20	20	130

Response	Model	F value	p value	Lack of fit	R²	R² adj	R² pred
Hardness	456.11 - 26.17 x B + 141.18 x C+ 23.52 x D -102.77 x (B x C) +116.12 x (B²)	54.39	<0.0001	0.776	0.92	0.91	0.86
Brittleness	1030.41 + 174.07 x B - 48.11 x D - 126.91 x (A x D) + 171.58 x (B x C)	54.11	<0.0001	0.197	0.93	0.91	0.86
Crispiness	20.21 + 2.49 x B - 10.46 x C - 3.11 x D + 4.38 x (A x D) + 6.79 x (B x C)- 7.44 x (B²)	24.66	<0.0001	0.468	0.87	0.84	0.78
Expansion ratio	2.60 - 0.25 x B - 0.46 x C - 0.21 x D + 0.22 x (A x B) + 0.47 x (B x C) - 0.44 (B²)	52.65	<0.0001	0.256	0.94	0.92	0.88
Apparent density	0.21 - 0.08 x A + 0.16 x B - 0.07 x C - 0.02 x D + 0.07 x (A x B) + 0.05 x (B x C) + 0.03 x (A²)+ 0.10 x (B²) + 0.03 x (C²)	39.80	<0.0001	0.094	0.95	0.93	0.86
Porosity	0.86 + 0.05 x A - 0.11 x B - 0.05 x C - 0.02 x D + 0.05 x (A x B) + 0.03 x (B x C) - 0.02 x (A²)- 0.07 x (B²) - 0.02 x (C²)	44.90	<0.0001	0.133	0.96	0.93	0.88

Raw materials/ Products	Moisture content (%)	Ash (%)	Fat (%)	Protein (%)
RDF	10.57±0.40	2.46±0.01	4.58±0.01	16.15±0.07
Corn grit	10.58±0.06	0.42±0.04	0.93±0.09	7.75±0.07
ECS without RDF	7.25±0.08 c	0.44±0.01e	0.10±0.02 e	8.00±0.12 d
20% ECSwRDF^*	7.25±0.08 c	0.78±0.04 d	0.19±0.02 d	10.70±0.14 c
25% ECSwRDF	7.94±0.05 a	0.93±0.03 c	0.23±0.01 dc	11.10±0.00 c
30% ECSwRDF	7.69±0.14 b	0.96±0.03 c	0.26±0.03 bc	11.55±0.07 b
35% ECSwRDF	7.03±0.09 dc	1.12±0.04 b	0.30±0.01 b	11.70±0.14 ab
40% ECSwRDF	6.97±0.08 d	1.25±0.03 a	0.37±0.04 a	12.10±0.28 a
p	0.001	< 0.001	0.005	0.002

Raw material /Products	Phytic acid (mg/100g)	Total phenolic content (mgGAE/100g)	Antioxidant capacity (%)	TEAC (mMol Trolox/g)	IDF (%)	SDF (%)	TDF (%)
RDF	2105.09±15.92	264.06±0.25	89.16±1.10	1.12±0.00	24.00±0.24	1.29±0.03	25.29±0.21
Corn grit	2147.30±210.95	144.50±0.25	94.00±0.94	1.13±0.01	3.53±0.19	0.20±0.29	3.73±0.48
ECS without RDF	1114,46±19.49bc	25,09±2,37e	88.38±0.45 a	0.41±0.00 c	2,86±0.01 e	1,01±0.00 c	3,87±0.01 f
20% ECSwRDF^*	968.11±0.00 c	54.49±0.48 d	87.96±1.29 a	0.80±0.01 b	7.61±0.54 c	1.12±0.40 c	8.73±0.14 e
25% ECSwRDF	1125.71±0.00 bc	72.21±0.47 c	89.04±0.68 a	0.82±0.02 b	6.99±0.39 d	3.16±0.61 ab	10.15±1.00 d
30% ECSwRDF	1221.40±103.48 b	77.20±0.00 b	89.18±0.07 a	0.83±0.03 b	9.28±0.08 b	3.01±0.74 b	12.29±0.82 c
35% ECSwRDF	1266.43±119.40 b	77.53±0.47 b	89.41±0.83 a	1.08±0.02 a	8.87±0.03 b	3.82±0.26 a	12.69±0.29 b
40% ECSwRDF	1519.72±47.77 a	84.80±0.23 a	87.19±0.16 a	1.08±0.01 a	11.05±0.25a	3.63±0.17 ab	14.68±0.08 a
p	0.005	< 0.001	0.160	< 0.001	< 0.001	< 0.001	< 0.001

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[1] *Correspondence: nsahin@kmu.edu.tr; Tel.: +90(338)2262000/5013 (N.S.).