Physical and sensory properties of corn flakes with added dry residue of wild oregano distillation

Milenko Košutić, Jelena Filipović, Lato Pezo, Dragana Plavšić, Milan Ivkov

Abstract


According to the modern nutritionists, cereal products such as flakes and snacks are the most common foods in the daily diet. The extrusion tech­nology makes it possible to apply different sources of ingredients for the enrichment of cereal-based flakes or snack products. Substances with strong antioxidant properties such as wild oregano have a positive impact on human health. Therefore, they attract the attention of scientists, consumers and food industry experts. This paper investigates the effects of the simultaneous addi­tion of dry residue from wild oregano distillation (0.5 g/100 g sample and
1 g/100 g sample), on the physical- textural and color properties of corn flakes in order to create a new product with improved nutritional properties. The addition of dry residue of wild oregano positively influenced the physical char­acteristics of the corn flakes (decrease in the bulk density by 30.2 %, and increase in the expansion rate by 44.9 %), as well as led to decrease in their texture hardness andwork of compression by 42.8 and 40.3 %, respectively. Also, the oregano significantly changed the color of the flakes. The Tukey’s HSD test showed statistically significant differences between most of the mean values of physical-textural, color and sensory attributes of the oregano-added corn flakes and the ones of the control sample. A principal component analysis has been applied to classify the samples according to the differences in the studied parameters. The data showed that the investigated corn flakes with added dry residue from wild oregano distillation is a new food product with good physical-textural and sensory properties due to a higher level of its anti­oxidant activity. Moreover, this new product may contribute to the valorization of edible industrial waste in food production. 


Keywords


flakes products; wild oregano; physical-textural properties; color; sensory properties

Full Text:

PDF (2,987 kB)

References


Z. M. Vickers, C. M. Christensen, J. Texture Stud. 11 (1980) 291

1. Z. M. Vickers, C. M. Christensen, J. Texture Stud. 11 (1980) 291

L. Chaunier, P. Courcoux, G. Della Valle, D. Lourdin, J. Texture Stud. 36 (2005) 93

M. Saeleaw, G. Schlening, J. Food Eng. 105 (2011) 387

B. Sumithra, S. Bhattacharya, J Food Eng. 88 (2008) 19

S. Filipović, Š. Kormanjoš, M. Sakač, J. Filipović, Đ. Psodorov, Đ. Okanović, 2nd Workshop FP7 REGPOT-3, Novi Sad, Serbia, Feed to food, Institute of food technology, Novi Sad, 2010, p. 97

A. Jozinović, D. Šubarić, D. Ačkar, J. B. Babić Miličevic. J. Food Eng. 172 (2016) 31

U. Gawlik-Dziki, M. Świeca, D. Dziki, B. Baraniak, J. Tomiło, J. Czyż, Food Chem. 138 (2013) 1621

V. M. Paradiso, C. Summo, A. Pasqualone, F. Caponio, Food Chem. 113 (2009) 543

J. M. R. Diaz, J. P. Suuronen, K. C. Deegan, R. Serima, H. Tuorila, K. Jouppila, LWT – Food Sci. Technol. 64 (2015) 1047

L. Duizer, R. Winger, J. Texture Stud. 37 (2006) 1

A. R. Shaviklo, M. Azaribeh, Y. Moradi, P. Zangeneh, LWT – Food Sci. Technol. 63 (2015) 307

N. De Brier, S. V.Gomand, I. J. Joye, B. Pareyt, C. M. Courtin, J. A. Delcour, LWT – Food Sci. Technol. 62 (2015) 668

AOAC, Official methods of analysis 1990, 930.25 (15th ed.), Association of Official Analytical Chemists, Arlington, VA, 1990

G. Kaludjerski, N. Filipović, Methods for the investigation of cereals, flour and final product quality, Faculty of Technology, Novi Sad, 1998, p. 291 (in Serbian)

S. Kannadhason, K. Muthukumarappan, K. A. Rosentrater, J. Aquacult. Feed Sci. Nutr. 1 (2009) 6

J. Filipović, L. Pezo, N. Filipović, V. Filipović, J. Brkljača, J. Krulj, LWT – Food Sci. Technol. 63 (2015) 43

V. L. Singleton, R. Orthofer, R. M. Lamuela-Raventós, Czech J. Food Sci. 26 (1999) 242

C. Sánchez-Moreno, J. Larrauri, F. Saura-Calixto, J. Sci. Agric. 76 (1998) 270

F. F. Benzie, J. J. Strain, Methods Enzymol. 299 (1999) 15

A. A. Anton, R. Gary Fulcher, S. D. Arntfield, Food Chem. 113 (2009) 989

A. Lazou, M. Krokida, J. Food Eng. 100 (2010) 392

E. M. D. G. C. Do Nascimento, C. W. P. Carvalho, C. Y. Takeiti, D. D. G. C. Freitas, J. L. R. Ascheri, Food Res. Int. 45 (2012) 434

S. Yanniotis, A. Petraki, E. Soumpasi, J. Food Eng. 80 (2007) 594

M. Selea, G. Schleining, J. Food Eng. 105 (2011) 387

U. Gawlik-Dziki, M. Świeca, D. Dziki, J. Agric. Food Chem. 60 (2012) 4603

B. Halliwell, J. M. C. Gutteridge, Free Radical Biology and Medicine, Oxford University Press, Oxford, 2007, p. 145

S. M. L. Vasconcelos, M.O.F. Goulart, J. B. F. Moura, V. Manfredini, M. S. Benfato, L.T. Kubota, Quím. Nova 30 (2007) p.1323

W. Zheng, S. Y. Wang, J. Agric. Food Chem. 49 (2001) 65

L. Pizzale, R. Bortolomeazzi, S. Vichi, E. Uberegger, L. Conte, J. Sci. Food Agric. 82 (2002) 45

A. Pasqualone, A.M. Bianco, V.M. Paradiso, C. Summo, G. Gambacorta, F. Caponio, A. Blanco, Food Chem. 180 (2015) 64

A. Pasqualone, L. N. Delvecchio, G. Mangini, F. Taranto, A. Blanco, Agric. Food. Sci. 23 (2014) 307

R. Amarowicz, I. Estrella, T. Hernández, M. Dueñas, A. Troszyńska, A. Kosiţska, B. Ronald, Int. J. Mol. Sci. 10 (2009) 5513

L. Fongaro, K. Kvaal, Food Res. 51 (2013) 693.




DOI: https://doi.org/10.2298/JSC160308051K

Copyright (c) 2016 J. Serb. Chem. Soc.

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

IMPACT FACTOR 1.097
5 Year Impact Factor 1.023
(
138 of 177 journals)