1/2006 - Potravinárstvo

potravinárstvo
coagulation in the presence of CaCl2 (Pęksa, 2006). The
Table 1 Formulations for pellets producing
Formulations Potato
starch
(g/100 g)
1
(Control-0)
2
(Control-PPC)
Potato
semolina
(g/100 g)
composition of mentioned above PPC was as follows:
3.20 % moisture content, 72.73 % crude protein, 1.45 %
fat, 7.25 % ash and 15.37 % carbohydrates.
Preparation of samples
The formulations of pellets are shown in Table 1. Two
levels of fiber products (wheat bran–WB, corn bran–CB
and corn germ–CG) mixed with potato starch, potato
semolina and other ingredients were formed. Potato starch
was replaced, in suitable quantity, by fiber product. One
level of potato protein concentrate (PPC) was added to
mixtures on the basis of sample weight. As controls,
samples without any additives or containing only PPC as
an additive, there were used. Duplicate batches (600g
each), (fourteen samples in each) were moisten up to
40-45 %, mixed and sieved. The samples were placed in
sealed polyethylene bags at 4-5 o C for 12 hours to
equilibrate moisture.
Preparation of pellets
Material for pellets was extruded in a single-screw
extruder (Brabender DN 20, Germany). The following
extrusion parameters were kept constant: die size (0,5mm
Other
ingredients
(g/100 g)
WB/CB/CG
(g/100 g) (%)
67 26 7 0 0
67 26 7 0 3
3 62 26 7 5 0
4 57 26 7 10 0
5 62 26 7 5 3
6 57 26 7 10 3
x 80mm), speed of dough supplier (38 rpm), screw speed
(120 rpm), screw loading (2.8 A), barrel temperature
distribution (60 o C / 70 o C / 80 o C). Previously subjected to
extrusion, not expanded strands were cut into pellets of ca.
27 x 27 mm and dried at room temperature for 12 hours to
ca. 12-13 % of moisture content and then sealed in
polyethylene bags to equilibrate moisture until frying.
Preparation of fried snacks
Snacks were obtained from pellets after 48 hours of
storing in room temperature. Samples were fried in hot
(180 o C) rapeseed oil for 15-20 seconds (3 seconds after
expanded product appears on the oil surface). The product
to oil ratio was kept at 1:20 w/v.
Analysis
Proximate chemical analysis: Standard AOAC methods
(1975) were used for the analysis of fat, total ash and the
nitrogen content in raw material components and snacks
and the crude protein content was calculated as Nx6.25.
The moisture content of the ingredients for pellets
Table 2. Mean values of the properties of snacks fortified with different levels of fiber
Supplements.
Fiber
supplement
Level of
fortification
[%]
Moisture
content
[%]
Fat
content
[%]
Expansion
Bulk
density
[g/ml]
Texture
[N]
0
3,22
Wheat bran
(WB)
5
10
a
3,37 a
2,96 a
27,55 c
32,50 b
36,70 a
2,96 a
2,55 a
2,19 a
0,185 c
0,223 b
0,282 a
14,9 a
11,2 a
8,3 a
Corn bran
(CB)
Corn germ
X (mean )
0
5
10
X (mean)
0
5
10
3,17 A
3,22 a
3,73 a
3,55 a
3,64 A
3,22 a
3,47 a
3,18 a
32,25 A
27,55 b
32,45 a
31,90 a
30,63 B
ročník 4 60 2/2010
2,56 A
2,96 a
2,73 a
2,26 a
2,65 A
0,230 A
0,185 a
0,148 b
0,163 a
0,165 B
11,5 B
14,9 a
13,2 a
14,2 a
14,1 AB
PPC
Lightness
[L value]
71,84 a
58,16 b
51,81 c
60,60 C
71,84 a
60,51 b
61,24 b
64,53 B
X (mean)
a,b,c – Means in the same column with different letters differ significantly (P≤ 0,05) by Duncan’s multiple
range test
A,B,C - Means in the same column with different capital letters differ significantly (P≤ 0,05) by Duncan’s
multiple range test
3,33 A
27,55 c
34,85 b
37,35 a
33,25 A
2,96 a
2,86 a
2,23 a
2,68 A
0,185 b
0,275 a
0,272 a
0,244 A
14,9 b
22,8 a
13,9 b
17,2 A
71,84 c
76,48 a
73,96 b
74,09 A