Effect of flaxseed ( Linum usitatissimum L.) flour and yerba mate ( Ilex paraguariensis ) extract on physicochemical and
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ORIGINAL ARTICLE
Effect of flaxseed (Linum usitatissimum L.) flour and yerba mate (Ilex paraguariensis) extract on physicochemical and sensory properties of a gluten free corn-based snack Carolina Giraldo Pineda1 • Diego K. Yamul2
•
Alba S. Navarro1,3
Revised: 27 August 2020 / Accepted: 8 October 2020 Association of Food Scientists & Technologists (India) 2020
Abstract Flaxseed (Linum usitatissimum L.) and yerba mate (Ilex paraguariensis) are particularly interesting as functional ingredients due to their high content of essential omega 3-fatty acids and antioxidant properties, respectively. The objective of this work was to formulate a corn snack enriched with flaxseed flour and yerba mate extract and evaluate its physicochemical and sensory properties. Flaxseed flour, added at three levels 1, 3 and 5%, increased the water activity, moisture content and cohesiveness, and decreased the hardness and plastic deformation of the samples. The flour also changed the superficial colour and made the microstructure more compact. On the contrary, yerba mate extract (1 and 3%) decreased the water activity, moisture content and cohesiveness, counteracting the effect of flaxseed flour. Yerba mate increased the plastic deformation and the antioxidant activity of the snacks. The colour was not modified and the microstructure was more fragmented in the presence of yerba mate. Sensory evaluation suggested that flaxseed flour and yerba mate affected the flavour but did not modify the colour and crunchiness of the product.
& Diego K. Yamul [email protected] 1
Centro de Investigacio´n y Desarrollo en Criotecnologı´a de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP CCT La Plata - CONICET, 47 y 116, 1900, La Plata, Argentina
2
Departamento de Tecnologı´a y Calidad de Los Alimentos, Facultad de Ciencias Veterinarias, UNICEN, CCT TandilCONICET, Campus universitario, 7000, Tandil, Argentina
3
Facultad de Ingenierı´a, UNLP, 1 y 47, 1900, La Plata, Argentina
Keywords Snack Gluten free Corn flour Flaxseed flour Yerba mate
Introduction Worldwide, changes in lifestyle can lead people to think about their eating habits. Snacks, whether eating for pleasure or meal replacement, are part of the diet of most people. Historically, snacks were considered as ‘‘junk food’’ due to the high levels of salt, sugars and fat found in their formulation (Rodriguez et al. 2017). However, there is a growing concern among consumers to obtain a nutritional benefit from food. Thus, the demand for nutritious and energy balanced food is increasing worldwide. Corn (Zea mays L.) is the third most important cereal after wheat and rice, and is a basic component of human nutrition, mainly in Latin America (Cuj-Laines et al. 2018). Corn is frequently used in the production of snacks due to its good physical characteristics for extrusion technology (expansion, bulk density, texture, among others) and its nutritional value. Supplementation of corn-based snacks with other ingredients has been a common strategy to increase the nutritional per
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