The influence of extrusion process with a minimal addition of corn meal on selected properties of fruit pomaces

Teresa Witczak , Anna Stępień , Tomasz Zięba , Dorota Gumul , Mariusz Witczak

Abstract

The aim of this study was to investigate the influence of the extrusion process on nutritional composition, anthocyanin content, as well as sorption, and the other physical characteristics of cherry and black currant pomaces. Physical properties (expansion ratio, bulk density, and water absorption solubility index) were evaluated. The equilibrium moisture content values as a function of the water activity were determined as sorption isotherms by three mathematical models. The effect of extrusion on the chemical composition and anthocyanin content was analyzed. It was found that the extrusion process increased water solubility index and decreased anthocyanin and dietary fiber content values. All obtained isotherms showed sigmoid shape. In both fruit pomaces, equilibrium moisture content values were lower in extrudates than in the raw pomaces. Obtained results can be used in order to find new possible applications of the main by-product from the juice pressing process. Presented results can also be useful in: creating and optimizing quality of new food products, determining their stability during storage, and extending shelf life. Practical applications The obtained results proved the great potential of the extrusion process as one of the options for managing fruit waste. They indicate that it is possible to utilize byproducts obtained in the fruit processing process on industrial scale. The presented results can also be used in the design of new food products using fruit pomace as a source of nutrients.
Author Teresa Witczak (FoFT / DoEaMiFI)
Teresa Witczak,,
- Department of Engineering and Machinery in Food Industry
, Anna Stępień (FoFT / DoEaMiFI)
Anna Stępień,,
- Department of Engineering and Machinery in Food Industry
, Tomasz Zięba
Tomasz Zięba,,
-
, Dorota Gumul (FoFT / DoCT)
Dorota Gumul,,
- Department of Carbohydrate Technology
, Mariusz Witczak (FoFT / DoEaMiFI)
Mariusz Witczak,,
- Department of Engineering and Machinery in Food Industry
Journal seriesJournal of Food Process Engineering, ISSN 0145-8876, e-ISSN 1745-4530, [1745-4530], (N/A 100 pkt)
Issue year2020
Vol43
No4
Pages1-9
Publication size in sheets0.5
Article numbere13382
ASJC Classification1106 Food Science; 1500 General Chemical Engineering
DOIDOI:10.1111/jfpe.13382
URL https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.13382
Languageen angielski
Score (nominal)100
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.643; WoS Impact Factor: 2018 = 1.448 (2) - 2018=1.441 (5)
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