Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products

The addition of brewer’s spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP), on the nutritional properties of directly expanded snack products based on corn grits was investigated. Snack products were produced in a laboratory single screw extruder with the addition of 5, 10 and 15% d. m. of these by-products in corn grits. Chemical composition, total phenolic content, antioxidant activity, dietary fiber, resistant starch, starch damage and pasting properties of the mixtures and extruded samples were determined. Extrusion process and by-product additions had a significant effect on the proximate chemical composition. All three by-products increased contents of both soluble and insoluble dietary fiber, while the extrusion caused a reduction of insoluble fiber and increase of soluble fiber. After the extrusion process starch damage and antioxidant activity increased, while resistant starch content and total polyphenol content decreased. According to obtained results, it can be concluded that the investigated by-products can be used in the production of nutritionally more valuable corn snacks.

• Publication year

  2021

• Venue

  Foods

• Publication date

  2021-04-26

• Fields of study

  Agricultural and Food Sciences, Medicine

• Identifiers
  DOI 10.3390/foods10050946PMID 33925910PMCID 8146050
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Extraction of pectin from sugar beet pulp by enzymatic and ultrasound-assisted treatments

  2021cited by this paper
• Cashew apple pomace powder enriched the proximate, mineral, functional and structural properties of cereal based extrudates

  2020cited by this paper
• Extruded snacks from industrial by-products: A review

  2020cited by this paper
• Transforming Our World: The 2030 Agenda for Sustainable Development: An Appeal of Global Cooperation for Building Green Civilization

  2020cited by this paper
• Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method

  2019cited by this paper
• Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products

  2018influential reference
• Effect of Brewer\'s spent grain and temperature on physical properties of expanded extrudates from rice

  2017cited by this paper
• Effect of Extrusion Processing Parameters on Antioxidant, Textural and Functional Properties of Hydrodynamic Cavitated Corn Flour, Sorghum Flour and Apple Pomace‐Based Extrudates

  2017cited by this paper
• Cocoa husk application in the enrichment of extruded snack products

  2017cited by this paper
• Influence of spelt flour addition on properties of extruded products based on corn grits

  2016cited by this paper
• Agro-food industry byproducts into value-added extruded foods

  2015cited by this paper
• Effects of process parameters on the properties of barley containing snacks enriched with brewer’s spent grain

  2015cited by this paper
• Antioxidant Capacity, Arabinoxylans Content and in Vitro Glycaemic Index of Cereal-Based Snacks Incorporated with Brewer’s Spent Grain

  2014cited by this paper
• Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour.

  2014cited by this paper
• Food industry by-products as raw materials in functional food production.

  2014cited by this paper
• Modification of wheat flour functionality and digestibility through different extrusion conditions

  2014cited by this paper
• Apple Pomace as a Potential Ingredient for the Development of New Functional Foods

  2014influential reference
• The use of fruit powders in extruded snacks suitable for Children's diets

  2013cited by this paper
• Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder)

  2013cited by this paper
• Effect of Brewer’s Spent Grain Addition on Properties of Corn Extrudates with an Increased Dietary Fibre Content

  2013cited by this paper
• Effects of twin-screw extrusion on soluble dietary fibre and physicochemical properties of soybean residue.

  2013cited by this paper
• Physicochemical and antioxidant properties of extruded corn grits with corn fiber by CO2 injection extrusion process

  2013cited by this paper
• Dilute acid pretreatment and fermentation of sugar beet pulp to ethanol

  2013cited by this paper
• Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer’s spent grain and apple pomace

  2013cited by this paper
• Ready‐to‐eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

  2013cited by this paper
• Antioxidant activity of barley as affected by extrusion cooking

  2012cited by this paper
• Pea starch noodles: Effect of processing variables on characteristics and optimisation of twin-screw extrusion process

  2012cited by this paper
• Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products

  2012cited by this paper
• Cellular architecture and its relationship with mechanical properties in expanded extrudates containing apple pomace

  2012cited by this paper
• Influence of buckwheat and chestnut flour addition on properties of corn extrudates

  2012cited by this paper
• Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology

  2011cited by this paper
• Effect of extrusion-cooking process on the chemical composition of corn-wheat extrudates, with particular emphasis on dietary fibre fractions

  2010cited by this paper
• Polysaccharide functionality through extrusion processing

  2010cited by this paper
• Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking

  2009cited by this paper
• Effect of extrusion cooking on functional properties and in vitro starch digestibility of barley-based extrudates from fruit and vegetable by-products.

  2009cited by this paper
• The effect of different enzymes on the quality of high-fibre enriched brewer's spent grain breads.

  2008cited by this paper
• The recycling of brewer's processing by-product into ready-to-eat snacks using extrusion technology

  2008cited by this paper
• Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making.

  2007cited by this paper
• Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack

  2007cited by this paper
• Effect of extrusion on nutritional quality of maize and Lima bean flour blends

  2006cited by this paper
• EVALUATION OF RICE FLOUR MODIFIED BY EXTRUSION COOKING

  2006cited by this paper
• Dietary fiber profile of barley flour as affected by extrusion cooking

  2002cited by this paper
• Use of apple pomace as a source of dietary fiber in cakes

  2002cited by this paper
• By-products of plant food processing as a source of functional compounds — recent developments

  2001cited by this paper
• Effects of sugar beet fiber on spaghetti quality.

  2000cited by this paper
• Extrusion cooking of corn meal and sugar beet fiber: effects on expansion properties, starch gelatinization, and dietary fiber content

  1991cited by this paper

• Tortilla Chips Enriched with Brewer’s Spent Grain and Sweet Potato: A New Approach to Healthy Snacking

  2025cites this paper
• New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties

  2025cites this paper
• Valorization of Carbohydrate-rich By-Products through Thermoplastic Extrusion: A Systematic Review of Recent Advances

  2025cites this paper
• Valorization of fruit and vegetable by-products for protein extraction and their functional applications in food and non-food sectors

  2025cites this paper
• Beyond Peat: Wood Fiber and Two Novel Organic Byproducts as Growing Media—A Systematic Review

  2025cites this paper
• Utilization of brewer's spent grain in extrusion processing: A review

  2025cites this paper
• Usefulness of Rowanberry for Improving the Nutritional Value of Buckwheat Flour Extrudates

  2025cites this paper
• 基于激光散斑的食品包装缺陷检测

  2025cites this paper
• The Chemical and Rheological Properties of Corn Extrudates Enriched with Zn- and Se-Fortified Wheat Flour

  2024cites this paper
• Advances in the valorization of brewing by-products.

  2024cites this paper
• A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources

  2023cites this paper
• Development, Characterization and Sensory Evaluation of an Extruded Snack Using Fig Molasses By-Product and Corn Semolina

  2023cites this paper
• Chemical, functional, rheological and structural properties of broken rice–barnyard millet–green gram grits blend for the production of extrudates

  2023cites this paper
• Sustainable utilization of apple pomace and its emerging potential for development of functional foods

  2023cites this paper
• Fruit Waste as a Matrix of Health-Promoting Compounds in the Production of Corn Snacks

  2022cites this paper
• Conversion of Dry-Salted Cannonball Jellyfish (Stomolophus meleagris) Umbrella and Oral Arms to Cornmeal Snacks and Gelatin with Antioxidant Properties

  2022cites this paper
• Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks

  2022cites this paper
• Food Industry By-Products as a Sources of Phytochemical Compounds

  2022cites this paper
• Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology

  2022cites this paper
• The Influence of Extruded Sugar Beet Pulp on Cookies' Nutritional, Physical and Sensory Characteristics

  2021cites this paper
• Morphological Diversity among Accessions of Apple Tree (Malus × Domestica Borkh)

  2021cites this paper
• Something to chew on: Technological aspects for novel snacks.

  2021cites this paper
• Nutritional, Functional and Physical Impact of Fortification of Corn Extrudates with Cocoa Pod Husks and Brewer's Spent Grains: Effect of Extrusion Processing

  year unknowninfluential citation