Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks
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Zaida Natalia Uribe-Wandurraga [1] ; Marta Igual Ramo [1] ; Purificación García Segovia [1] ; Javier Martínez Monzó [1]
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[1] Universidad Politécnica de Valencia
Universidad Politécnica de Valencia
Valencia, España
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- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 26, Nº 8, 2020, págs. 685-695
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
Extrusion is a more and more popular technique for snack production using interesting raw ingredients, to produce snacks improving their nutritional value. The aim of this study was to obtain corn extrudates enriched with different concentration levels of Arthrospira platensis, Chlorella vulgaris, and Nannochloropsis gaditana biomass and to compare their expansion parameters and physicochemical properties with control corn extrudates. Expansion, physicochemical, and compositional parameters were analysed. Microalgae addition to formulations gave extruded snacks and provoked no major changes compared to control corn extrudate. Addition of microalgae in extrudates formulation implies a slight reduction of water absorption index, swelling index, bulk density, and hygroscopicity and a slight increase in water solubility index, expansion index, and porosity. Noticeable changes for the addition of microalgae changed the extruded snack from translucent to opaque and total colour difference values of were perceptible by human eye.
