Effects of Incorporating Date Kernel Powder on Physicochemical Properties of the Extruded Snacks Containing Corn Flour During Storage

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Asgharipour S.; NOSHAD M.; NASEHI B.; JOOYANDEH H.; Beiraghi Toosi SH.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2019 | Volume:14 | Issue:3 Page(s): 109-116

Download Full-Text

Persian Verion

View:

509

Download:

Cites:

Information Journal Paper

Title

Effects of Incorporating Date Kernel Powder on Physicochemical Properties of the Extruded Snacks Containing Corn Flour During Storage

Author(s)

Keywords

Date kernel powderQ1

SnacksQ1

Physicochemical propertiesQ1

Abstract

Background and Objectives: Because of the increasing demands for functional foodstuffs, use of dietary fibers in production of Snacks is further considered. The aim of this study was optimization of Date kernel powder proportion to improve the Physicochemical properties of extruded Snacks. Materials & Methods: Two screw extruders were used to formulate and prepare Snacks. In this study, effects of Date kernel powder on Physicochemical properties of the extruded samples were investigated. The Physicochemical properties included moisture content, water absorption index (WAI), water solubility index (WSI), oil absorption index (OAI), texture, color, total phenol, antioxidant activity and SEM during 90 days of storage. Results: Incorporation of Date kernel powder decreased moisture content, L*and b* values and water absorption within the samples. Furthermore, Date kernel powder increased the overall acceptability, a* value OAI and antioxidant activity of the samples. Date kernel powder increased total phenolic compounds up to 5. 85 (Gallic acid equivalent) in the optimized samples, compared to control samples (4. 44 Gallic acid equivalent). Moreover, the powder increased hardness and denser texture formation in the optimized samples. Conclusion: Based on the current results, high nutritional values and functional properties of the extruded Snacks can be improved by incorporation of Date kernel powder to foods.

Cites

No record.

References

No record.

Cite

APA: Copy

Asgharipour, S., NOSHAD, M., NASEHI, B., JOOYANDEH, H., & Beiraghi Toosi, SH.. (2019). Effects of Incorporating Date Kernel Powder on Physicochemical Properties of the Extruded Snacks Containing Corn Flour During Storage. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 14(3 ), 109-116. SID. https://sid.ir/paper/395492/en

Vancouver: Copy

Asgharipour S., NOSHAD M., NASEHI B., JOOYANDEH H., Beiraghi Toosi SH.. Effects of Incorporating Date Kernel Powder on Physicochemical Properties of the Extruded Snacks Containing Corn Flour During Storage. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2019;14(3 ):109-116. Available from: https://sid.ir/paper/395492/en

IEEE: Copy

S. Asgharipour, M. NOSHAD, B. NASEHI, H. JOOYANDEH, and SH. Beiraghi Toosi, “Effects of Incorporating Date Kernel Powder on Physicochemical Properties of the Extruded Snacks Containing Corn Flour During Storage,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 14, no. 3 , pp. 109–116, 2019, [Online]. Available: https://sid.ir/paper/395492/en

Related Journal Papers