Following the tendency of replacing common food snacks with healthier food products, extruded snacks with corn flour and broccoli (4–10%) or olive paste (4–8%) were investigated in this study. The effect of material characteristics, including feed moisture content (14–19%), and broccoli or olive paste concentration, and extrusion conditions, including screw speed (150–250 r/min), and extrusion temperature (140–180 ℃), on the functional properties (water absorption index, water solubility index, and oil absorption index), as well as color change (ΔE) of the extruded snacks was studied. Regression analysis showed that screw speed did not significantly influence (p > 0.05) the properties. After mathematical modelling it was found that broccoli and olive paste concentration, as well as temperature increment, caused a decrease in water absorption index (minimum of 5.6 and 6.4 g/g sample, respectively) and an increase in water solubility index (maximum of 18.7 and 10.9 g/100 g sample, respectively), while feed moisture presented opposite tendency. Higher extrusion temperature led to an increment of oil absorption index (approximately to 1.2 and 1 mL/g sample) and decrement of color changes. Finally, feed moisture and broccoli concentration lowered oil absorption index and color of corn/broccoli extrudates, while olive paste concentration caused their increment.
Adebowale KO and Lawal OS. (2004). Comparative study of the functional properties of bambara groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours. Food Research International 37: 355–365.
2.
AdebowaleYAAdeyemiIAOshodiAA (2005) Functional and physicochemical properties of flours of six Mucuna species. African Journal of Biotechnology4(12): 1461–1468.
3.
AguileraYHerreraTBenitezVArribasSMLopez de PabloALEstebanRM (2015) Estimation of scavenging capacity of melatonin and other antioxidants: Contribution and evaluation in germinated seeds. Food Chemistry170(0): 203–211.
4.
Al-RabadiGJTorleyPJWilliamsBABrydenWLGidleyMJ (2011) Effect of extrusion temperature and pre-extrusion particle size on starch digestion kinetics in barley and sorghum grain extrudates. Animal Feed Science and Technology168(3–4): 267–279.
5.
AltanAMcCarthyKLMaskanM (2008) Evaluation of snack foods from barley and tomato pomace blends by extrusion processing. Journal of Food Engineering84(2): 231–242.
6.
AltanAMcCarthyKLMaskanM (2009) Effect of extrusion process on antioxidant activity, total phenolics and glucan content of extrudates developed from barley-fruit and vegetable by-products. International Journal of Food Science and Technology44(6): 1263–1271.
7.
AltanAMaskanM (2012) Development of extruded foods by utilizing food industry by-products. In: MaskanMAltanA (eds) Advances in Food Extrusion Technology, Boca Raton, Florida: CRC Press, Taylor & Francis Group.
8.
AndersonRAConwayHFPeplinskiAJ (1970) Gelatinization of corn grits by roll cooking, extrusion cooking and steaming. Starch – Stärke22(4): 130–135.
9.
ArtzWEWarrenCVillotaR (1990) Twin-screw extrusion modification of a corn fiber and corn starch extruded blend. Journal of Food Science55(3): 746–754.
10.
BalasubramanianSSinghKKPatilRTOnkarKK (2011) Quality evaluation of millet-soy blended extrudates formulated through linear programming. Journal of Food Science and Technology49(4): 450–458.
11.
Bastos-CardosoIZazueta-MoralesJDJMartinez-BustosFKil-ChangY (2007) Development and characterization of extruded pellets of whole potato (Solanum tuberosum L.) flour expanded by microwave heating. Cereal Chemistry84(2): 137–144.
12.
BatistaKAPrudencioSHFernandesKF (2010) Changes in the functional properties and antinutritional factors of extruded hard-to-cook common beans (Phaseolus vulgaris, L.). Journal of Food Science75(3): C286–C290.
13.
BisharatGIEleniPNPanagiotouNMKrokidaMKMaroulisZB (2014) Thermal, textural, and physicochemical analysis of corn extrudates enriched with broccoli or olive paste. International Journal of Food Properties17(9): 2100–2116.
14.
BisharatGIOikonomopoulouVPPanagiotouNMKrokidaMKMaroulisZB (2013) Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables. Food Research International53(1): 1–14.
15.
BrennanMADerbyshireETiwariBKBrennanCS (2013) Ready-to-eat snack products: The role of extrusion technology in developing consumer acceptable and nutritious snacks. International Journal of Food Science and Technology48(5): 893–902.
16.
BrentJJLMulvaneySJCohenCBartschJA (1997) Thermomechanical glass transition of extruded cereal melts. Journal of Cereal Science26(3): 301–312.
17.
CariniEVittadiniECurtiEAntoniazziFViazzaniP (2012) Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta. Food Chemistry122(2): 462–469.
18.
ChakrabortySKSinghDSKumbharBKChakrabortyS (2011) Millet-legume blended extrudates characteristics and process optimization using RSM. Food and Bioproducts Processing89(4): 492–499.
19.
ChangYKMartinez-BustosFLaraH (1998) Effect of some extrusion variables on rheological properties and physicochemical changes of cornmeal extruded by twin screw extruder. Brazilian Journal of Chemical Engineering15: 370–381.
20.
ChangYHNgPKW (2011) Effects of extrusion process variables on quality properties of wheat-ginseng extrudates. International Journal of Food Properties14(4): 914–925.
21.
CherubiniCMiglioriniMMugelliMVitiPBertiACiniE (2009) Towards a technological ripening index for olive oil fruits. Journal of the Science of Food and Agriculture89(4): 671–682.
22.
ChinnaswamyRHannaMA (1990) Macromolecular and functional properties of native and extrusion-cooked corn starch. Cereal Chemistry67: 490–499.
23.
ChiuH-WPengJ-CTsaiS-JTsayJ-RLuiW-B (2012) Process optimization by response surface methodology and characteristics investigation of corn extrudate fortified with yam (Dioscorea alata L.). Food and Bioprocess Technology6(6): 1494–1504.
24.
CoutinhoLSBatistaJERCaliariMSoares JuniorMS (2013) Optimization of extrusion variables for the production of snacks from by-products of rice and soybean. Food Science and Technology (Campinas)33: 705–712.
25.
DanielCRParkYChowWHGraubardBIHollenbeckARSinhaR (2013) Intake of fiber and fiber-rich plant foods is associated with a lower risk of renal cell carcinoma in a large US cohort. American Journal of Clinical Nutrition97(5): 1036–1043.
26.
De FaveriDAliakbarianBAvogadroMPeregoPConvertiA (2008) Improvement of olive oil phenolics content by means of enzyme formulations: Effect of different enzyme activities and levels. Biochemical Engineering Journal41(2): 149–156.
27.
DengG-FLinXXuX-RGaoL-LXieJ-FLiH-B (2013) Antioxidant capacities and total phenolic contents of 56 vegetables. Journal of Functional Foods5(1): 260–266.
28.
DhavamaniSPoorna Chandra RaoYLokeshBR (2014) Total antioxidant activity of selected vegetable oils and their influence on total antioxidant values in vivo: A photochemiluminescence based analysis. Food Chemistry164(0): 551–555.
29.
DingQ-BAinsworthPPlunkettATuckerGMarsonH (2006) The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks. Journal of Food Engineering73(2): 142–148.
30.
DoganHGuevenAHicsasmazZ (2013) Extrusion cooking of lentil flour (Lens Culinaris-Red)-corn starch-corn oil mixtures. International Journal of Food Properties16(2): 341–358.
31.
El-Adawy TA, Rahma EH, El-Bedawey AA and El-Beltagy AE. (2003). Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds. Plant Foods for Human Nutrition 58(3): 1–13.
32.
FaddaCDel CaroASanguinettiAMPigaA (2014) Texture and antioxidant evolution of naturally green table olives as affected by different sodium chloride brine concentrations. Grasas y Aceites65(1): Article number e002. DOI: http://dx.doi.org/10.3989/gya.037213.
33.
GeethaRMishraHNSrivastavPP (2012) Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties. Journal of Food Science and Technology. in press. DOI: 10.1007/s13197-012-0850-5.
34.
GroverSSChauhanGSMasoodiFA (2003) Effect of particle size on surface properties of apple pomace. International Journal of Food Properties6(1): 1–7.
35.
HoefelALHansenFRosaPDDe AssisAMDa SilveiraSLDenardinCC (2011) The effects of hypercaloric diets on glucose homeostasis in the rat: Influence of saturated and monounsaturated dietary lipids. Cell Biochemistry and Function29(7): 569–576.
36.
JaiswalAKAbu-GhannamNGuptaS (2011) A comparative study on the polyphenolic content, antibacterial activity and antioxidant capacity of different solvent extracts of Brassica oleracea vegetables. International Journal of Food Science & Technology47(2): 223–231.
37.
JayasenaVNasar-AbbasSM (2012) Development and quality evaluation of high-protein and high-dietary-fiber pasta using lupin flour. Journal of Texture Studies43(2): 153–163.
38.
JoshiSMBeraMBPanesarPS (2014) Extrusion cooking of maize/spirulina mixture: Factors affecting expanded product characteristics and sensory quality. Journal of Food Processing and Preservation38(2): 655–664.
39.
JyothiANSheriffJTSajeevMS (2009) Physical and functional properties of arrowroot starch extrudates. Journal of Food Science74(2): E97–E104.
40.
KahlonTSChapmanMHSmithGE (2007) In vitro binding of bile acids by spinach, kale, brussels sprouts, broccoli, mustard greens, green bell pepper, cabbage and collards. Food Chemistry100(4): 1531–1536.
41.
KatsavouIDKrokidaMZiomasI (2011) Investigation of the dependence of structural and mechanical properties of cement-bonded bauxite refractories on their process conditions. International Journal of Materials Research102(10): 1303–1311.
42.
KhanalRCHowardLRPriorRL (2009) Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing. Journal of Food Science74(6): H174–H182.
43.
KimJCRottierW (1980) Modification of aestivum wheat semolina by extrusion. Cereal Foods World25: 62–64.
44.
KrokidaMKKarathanosVTMaroulisZB (1998) Effect of freeze-drying conditions on shrinkage and porosity of dehydrated agricultural products. Journal of Food Engineering35(4): 369–380.
KrokidaMKOreopoulouVMaroulisZBMarinos-KourisD (2001) Effect of pre-treatment on viscoelastic behaviour of potato strips. Journal of Food Engineering50(1): 11–17.
47.
KumarNSarkarBCSharmaHK (2010) Development and characterization of extruded product using carrot pomace and rice flour. International Journal of Food Engineering6(3): Article number 7. DOI: 10.2202/1556-3758.1824.
48.
LattimerJMHaubMD (2010) Effects of dietary fiber and its components on metabolic health. Nutrients2(12): 1266–1289.
49.
LazouAKrokidaM (2010) Functional properties of corn and corn – lentil extrudates. Food Research International43(2): 609–616.
50.
LeeKMBeanSRAlaviSHerrmanTJWaniskaRD (2006) Physical and biochemical properties of maize hardness and extrudates of selected hybrids. Journal of Agricultural and Food Chemistry54(12): 4260–4269.
51.
LeeEYRyuG-HLimS-T (1999) Effects of processing parameters on physical properties of corn starch extrudates expanded using supercritical CO2 injection1. Cereal Chemistry Journal76(1): 63–69.
52.
LeonelMFreitasTSdMischanMM (2009) Physical characteristics of extruded cassava starch. Scientia Agricola66(4): 486–493.
53.
LiadakisGNFloridisATziaCOreopoulouV (1993) Protein isolates with reduced gossypol content from screw-pressed cottonseed meal. Journal of Agricultural and Food Chemistry41(6): 918–922.
54.
LimsangouanNTakenakaMSotomeINanayamaKCharunuchCIsobeS (2010) Functional properties of cereal and legume based extruded snack foods fortified with by-products from herbs and vegetables. Kasetsart Journal – Natural Science44(2): 271–279.
55.
MaHPanZLiBAtunguluGGOlsonDAWallMM (2012) Properties of extruded expandable breadfruit products. LWT – Food Science and Technology46(1): 326–334.
McConvilleFX (2008) Engineering practice: Functions for easier curve fitting. Chemical Engineering115(12): 48–51.
58.
MaroulisZBTsamiEMarinos-KourisDSaravacosGD (1988) Application of the GAB model to the moisture sorption isotherms for dried fruits. Journal of Food Engineering7(1): 63–78.
59.
Martinez-BustosFViveros-ContrerasRGalicia-GarciaTNabeshimaEHVerdalet-GuzmanI (2011) Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch. Food Science and Technology (Campinas)31: 870–878.
60.
Mendez-GarciaSMartinez-FloresHEMorales-SanchezE (2011) Effect of extrusion parameters on some properties of dietary fiber from lemon (Citrus aurantifolia Swingle) residues. African Journal of Biotechnology10(73): 16589–16593.
61.
MercierCFeilletP (1975) Modification of carbohydrate components by extrusion-cooking of cereal products. Cereal Chemistry52: 283–297.
Neswati AzimaFRopanti (2014) The addition of broccoli (Brassica oleracea var italica) to increase the functional properties of ice cream. Pakistan Journal of Nutrition13(4): 196–203.
64.
Nyombaine G. (2007). Extrusion cooking to produce nutritious bean products. Master of Science, Department of Food Science, Michigan State University, Michigan: 84.
65.
NyombaireGSiddiqMDolanKD (2011) Physico-chemical and sensory quality of extruded light red kidney bean (Phaseolus vulgaris L.) porridge. LWT – Food Science and Technology44(7): 1597–1602.
66.
OikonomopoulouVPKrokidaMK (2012) Structural properties of dried potatoes, mushrooms, and strawberries as a function of freeze-drying pressure. Drying Technology30(4): 351–361.
67.
OzcanSJacksonDS (2005) Functionality behavior of raw and extruded corn starch mixtures. Cereal Chemistry82(2): 223–227.
68.
PotterRStojceskaVPlunkettA (2013) The use of fruit powders in extruded snacks suitable for Children's diets. LWT – Food Science and Technology51(2): 537–544.
69.
RajendranPRengarajanTNandakumarNPalaniswamiRNishigakiYNishigakiI (2014) Kaempferol, a potential cytostatic and cure for inflammatory disorders. European Journal of Medicinal Chemistry86(0): 103–112.
70.
RaphaelidesSNDimitreliGExarhopoulosSMintzasDLykidouA (2012) Effect of processing conditions on the physicochemical and structural characteristics of pregelatinised starch-fatty acid-glycerol extrudates. Carbohydrate Polymers88(1): 282–289.
71.
Rocha-GuzmanNEGallegos-InfanteJAGonzalez-LaredoRFBello-PerezADelgado-LiconEOchoa-MartinezA (2008) Physical properties of extruded products from three Mexican common beans (Phaseolus vulgaris L.) cultivars. Plant Foods for Human Nutrition63(3): 99–104.
72.
SacchettiGPinnavaiaGGGuidolinERosaMD (2004) Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products. Food Research International37(5): 527–534.
73.
SemasakaCKongXHuaY (2010) Optimization of extrusion on blend flour composed of corn, millet and soybean. Pakistan Journal of Nutrition9(3): 291–297.
74.
SiddiqMKelkarSHarteJBDolanKDNyombaireG (2013) Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L.). LWT – Food Science and Technology50(1): 215–219.
75.
SjoqvistMBoldizarARigdahlM (2010) Processing and water absorption behavior of foamed potato starch. Journal of Cellular Plastics46(6): 497–517.
76.
SoengasPCarteaMEFranciscoMSoteloTVelascoP (2012) New insights into antioxidant activity of Brassica crops. Food Chemistry134(2): 725–733.
77.
StojceskaVAinsworthPPlunkettAIbanogluE (2009) The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products. Food Chemistry114(1): 226–232.
78.
StojceskaVAinsworthPPlunkettAIbanogluEIbanogluS (2008) Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks. Journal of Food Engineering87(4): 554–563.
79.
SutivisedsakNSinghMLiuSHallCBiswasA (2012) Extrudability of four common beans (Phaseolus vulgaris L.). Journal of Food Processing and Preservation37(5): 676–683.
80.
ThymiSKrokidaMKPappaAMaroulisZB (2005) Structural properties of extruded corn starch. Journal of Food Engineering68(4): 519–526.
81.
Vergara-ValenciaNGranados-PerezEAgama-AcevedoETovarJRualesJBello-PerezLA (2007) Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient. LWT – Food Science and Technology40(4): 722–729.
82.
VerhoevenDTHVerhagenHGoldbohmRAVan Den BrandtPAVan PoppelG (1997) A review of mechanisms underlying anticarcinogenicity by brassica vegetables. Chemico-Biological Interactions103(2): 79–129.
83.
WajeCKJunS-YLeeY-KMoonK-DChoiYHKwonJ-H (2009) Seed viability and functional properties of broccoli sprouts during germination and postharvest storage as affected by irradiation of seeds. Journal of Food Science74(5): C370–C374.
84.
WangNMaximiukLToewsR (2012) Pea starch noodles: Effect of processing variables on characteristics and optimisation of twin-screw extrusion process. Food Chemistry133(3): 742–753.
85.
XiaoX-HWangJ-XWangGWangJ-YLiG-K (2009) Evaluation of vacuum microwave-assisted extraction technique for the extraction of antioxidants from plant samples. Journal of Chromatography A1216(51): 8867–8873.
86.
YagciSGogusF (2008) Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products. Journal of Food Engineering86(1): 122–132.
87.
YagciSGogusF (2009) Effect of incorporation of various food by-products on some nutritional properties of rice-based extruded foods. Food Science and Technology International15(6): 571–581.
88.
YagsiSGogusF (2008) Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products. Journal of Food Engineering86(1): 122–132.
89.
YuLRamaswamyHSBoyeJ (2013) Protein rich extruded products prepared from soy protein isolate-corn flour blends. LWT – Food Science and Technology50(1): 279–289.
90.
YulianiSTorleyPJD'ArcyBNicholsonTBhandariB (2006) Extrusion of mixtures of starch and d-limonene encapsulated with β-cyclodextrin: Flavour retention and physical properties. Food Research International39(3): 318–331.
91.
ZayasJF (1997) Functionality of Proteins in Food, Berlin: Springer Science & Business Media.
