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Second generation extruded snacks from sweet chestnut and corn blends – numerical optimization, nutritional, nutraceutical and storage stability characteristics

Rifat Altaf (Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India)
Imtiyaz Ahmad Zargar (Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India)
Gousia Gani (Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India)
Syed Zameer Hussain (Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India)
Omar Bashir (Department of Food and Nutrition, Lovely Professional University, Phagwara, India)
Bazila Naseer (Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India)
Sobiya Manzoor (Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India)
Tawheed Amin (Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 21 December 2022

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Abstract

Purpose

This study aims to develop sweet chestnut incorporated corn-based extrudates by the optimization of process conditions.

Design/methodology/approach

The independent process variables for extrusion (blend ratio, barrel temperature, screw speed and feed moisture) were investigated to govern their impact on reliant variables, namely, bulk density, specific mechanical energy, water absorption index, water solubility index, color and hardness. Product and system responses were significantly (p < 0.05) affected by the independent variables. Experimental design with quadratic models experienced a high coefficient of determination (R2 = 0.99).

Findings

Numerical optimization for the development of extrudates resulted in optimum conditions having corn flour: sweet chestnut flour (80:20), barrel temperature (120°C), screw speed (340 rpm) and feed moisture (12%). Fat, moisture and protein contents of the developed extrudates using optimum conditions were significantly (p < 0.05) lower compared to raw materials – corn and sweet chestnut. The packaging of extrudates in aluminum laminates revealed shelf stability of three months at room temperature without deterioration of quality.

Originality/value

Nutritionally rich sweet chestnut extruded products would be an exclusive option to already existing snacks in the market and can facilitate a new sphere in extruded product sector.

Keywords

Acknowledgements

Conflict of interest: There was no conflict of interest reported by the authors.

Citation

Altaf, R., Zargar, I.A., Gani, G., Hussain, S.Z., Bashir, O., Naseer, B., Manzoor, S. and Amin, T. (2022), "Second generation extruded snacks from sweet chestnut and corn blends – numerical optimization, nutritional, nutraceutical and storage stability characteristics", Nutrition & Food Science, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/NFS-04-2022-0120

Publisher

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Emerald Publishing Limited

Copyright © 2022, Emerald Publishing Limited

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