Physicochemical and sensory properties of corn grits and pineapple stem starch-based extruded snacks enriched with oyster mushroom powder
Issued Date
2023-03-01
Resource Type
ISSN
09505423
eISSN
13652621
Scopus ID
2-s2.0-85146790505
Journal Title
International Journal of Food Science and Technology
Volume
58
Issue
3
Start Page
1528
End Page
1540
Rights Holder(s)
SCOPUS
Bibliographic Citation
International Journal of Food Science and Technology Vol.58 No.3 (2023) , 1528-1540
Suggested Citation
Tangsrianugul N., Hongsanyatham S., Kapcum C., Sungayuth N., Boonsanong N., Somprasong N., Smith S.M., Amornsakchai T., Pinyo J., Wongsagonsup R. Physicochemical and sensory properties of corn grits and pineapple stem starch-based extruded snacks enriched with oyster mushroom powder. International Journal of Food Science and Technology Vol.58 No.3 (2023) , 1528-1540. 1540. doi:10.1111/ijfs.16322 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/81453
Title
Physicochemical and sensory properties of corn grits and pineapple stem starch-based extruded snacks enriched with oyster mushroom powder
Author's Affiliation
Other Contributor(s)
Abstract
This study aimed to evaluate physicochemical and sensory characteristics of corn grits and pineapple stem starch-based extruded snacks enriched with oyster mushroom powder (OMP). Base materials (corn grits and pineapple stem starch at a ratio of 1:1) were mixed with OMP at levels of 5, 10 and 15% (w/w, total dry ingredients basis). The mixtures of dry ingredients were adjusted to 15% moisture content, followed by adding 4% palm oil. The mixtures were kept at room temperature overnight before being extruded using a twin-screw extruder with barrel temperatures of 80–140 °C and screw speed of 450 rpm. Increasing levels of OMP resulted in increased bulk density, hardness, redness, cell wall thickness, total phenolic content and antioxidant activity of extruded snacks but decreased expansion ratio, lightness and yellowness values. X-ray diffraction showed that extruded snacks with increasing levels of OMP resulted in higher amounts of V-type crystals, indicating to the greater formation of amylose-lipid complex. Sensory evaluation showed that extruded snacks with 5% OMP had the highest preference levels for all sensorial attributes. This study demonstrates that pineapple stem starch and OMP can be used to produce nutritionally enriched and acceptable extruded snacks.