Corn snack with high fiber content effects of materials, extrusion and frying parameters on the product quality

VIETNAM NATIONAL UNIVERSITY - HO CHI MINH CITY HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY YANG JIN HAN CORN SNACK WITH HIGH FIBER CONTENT: EFFECTS OF MATERIALS, EXTRUSION AND FRYING PARAMETERS ON THE PRODUCT QUALITY DISSERTATION FOR THE DEGREE OF DOCTOR OF PHYLOSOPHY IN FOOD TECHNOLOGY HO CHI MINH CITY, 2020 VIETNAM NATIONAL UNIVERSITY - HO CHI MINH CITY HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY CORN SNACK WITH HIGH FIBER CONTENT: EFFECTS OF MATERIALS, EXTRUSION AND FRYING PARAMETERS ON THE PRODUCT QUALITY Major: Food Technology Major code: 62 54 02 01 Independent reviewer 1: Assoc Prof., Dr Phan Tại Huân Independent reviewer 2: Assoc Prof., Medical doctor Nguyễn Văn Niên Reviewer 1: Assoc Prof., Dr Phạm Khánh Sơn Reviewer 2: Assoc Prof., Dr Lý Nguyễn Bình Reviewer 3: Assoc Prof., Dr Ngô Đại Nghiệp Scientific supervisor: Prof Le Van Viet Man HO CHI MINH CITY, 2020 STATEMENT OF ORIGINALITY The author pledges that this is the work of the author himself The research results and conclusions in this thesis are honest and not copied from any one source and in any form The reference to the sources of documents has been cited and the reference sources are recorded as prescribed The author of the thesis Signature i ABSTRACT The objective of this study was to clarify the effects of commercial fiber preparations as well as the extrusion conditions on the quality of the fried corn snack In addition, the study also focused on the effects of commercial natural antioxidants as well as the antioxidant content on the quality of palm olein oil during the frying of snack food Finally, the obtained high fiber snack was in-vivo tested with the hyperlipidemia mice model to clarify its healthy benefits The study consists of three sections Section – The use of commercial fiber preparation in the snack extrusion for improvement in the fiber content: Addition of fiber preparations such as polydextrose, xanthan gum, gum acacia, inulin, resistant starch and resistant maltodextrin to the extrusion blend changed physical and sensory properties of the obtained snack but the color of the product remained almost constant Among the tested dietary fiber preparations, the polydextrose added snack had comparable physical and sensory quality to the control When the polydextrose content in the blend varied from to 10%, the bulk density of the fried extrudate increased while the radial expansion ratio and the crispiness decreased The product with high polydextrose content had small air cells and thick cell walls For the extrusion conditions, the specific mechanical energy had a significant correlation with the water absorption index, water solubility index and bulk density in the screw speed section while in the die temperature section, there was correlation between instrument texture and sensory properties The appropriate ratio of polydextrose in the mixing blend, extrusion die temperature and screw speed were 7,5%, 100 oC and 180 rpm, respectively Section – The use of commercial natural antioxidants in the frying of the extruded corn snack: Commercial natural antioxidant preparations including citronella, nutmeg, clove and rosemary oil effectively prevented lipid oxidation of palm olein oil during the heating and extrudate frying process Among the tested antioxidants, nutmeg and rosemary oils were more effective than tocopherol and BHT and the sample with nutmeg oil showed the highest oxidation stability For the extrudate frying, the nutmeg oil concentration of 4,0 g/kg was able to prevent oil degradation ii Section - Hypolipidemic and hepatoprotective effects of high polydextrose extruded corn snack on Swiss albino mice: The use of high polydextrose snack in the high fat diet reduced the triglyceride, total cholesterol and low density lipoprotein cholesterol content but increased the high density lipoprotein cholesterol content in the mice serum; in addition, the accumulation of lipid droplets in liver and the liver damage of hyperlipidemic mice were significantly attenuated The diet with high polydextrose snack generated hepatoprotective and hypolipidemic effect on the hyperlipidemic mice The obtained results would contribute to development in healthy food product as well as green processing for industrial application iii ACKNOWLEDGMENT I wish to acknowledge the guidance and assistance of the following throughout this research project: Prof PhD Le Van Viet Man (supervisor), Ho Chi Minh City University of Technology PhD Tran Thi Thu Tra, Ho Chi Minh City University of Technology PhD Tran Gia Buu, Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City PhD Tran Thi Thanh Truc, Ho Chi Minh City University of Social Sciences and Humanities Do Thi Tuong Vy, Vice Production manager of snack team, Orion Food Vina.Co., LTD Tran Bao Quynh, Food safety center, Orion Food Vina Co., LTD iv CONTENT CONTENT .v LIST OF TABLES viii LIST OF FIGURES x LIST OF ABBREVIATIONS xii CHAPTER INTRODUCTION CHAPTER LITERATURE REVIEW 2.1 Production line of snack food with high fiber content 2.2 Materials for production of snack with high fiber content 2.2.1 Corn meal 2.2.2 Fiber materials 2.2.3 Commercial dietary fibers .10 2.2.4 Palm olein oil .15 2.2.5 Antioxidants 15 2.2.6 Sugar and salt 16 2.3 Extrusion 17 2.3.1 Transformation of food materials during extrusion 17 2.3.1.1 Changes in lipids 17 2.3.1.2 Changes in protein 18 2.3.1.3 Changes in starch 19 2.3.1.4 Changes in dietary fiber 20 a Physical changes 20 b Chemical and physico-chemical changes 20 c Biological and biochemical changes .22 2.3.2 Effects of fiber types on extrudate quality 22 2.3.2.1 Physical and physico-chemical properties 22 2.3.2.2 Nutritional quality 23 2.4 Frying 24 2.4.1 Transformation of food materials during frying 24 2.4.2 Effects of antioxidants on the frying product and oil quality 26 2.5 Extruded snack with high fiber content 27 2.6 Novelty of this study 28 CHAPTER MATERIALs & METHODs 30 3.1 Material 30 3.1.1 Raw material 30 3.1.2 Chemical for analysis 33 3.2 Research Content 33 3.3 Experimental methods 36 3.3.1 Classic experimental design 36 3.3.2 In vivo experiment 36 v 3.4 Experimental design 37 3.4.1 Section 1: Use of commercial fiber preparation in the snack extrusion for improvement in the fiber content 37 3.4.1.1 Experiment 1.1: Effects of various commercial fiber preparations on the snack quality 37 3.4.1.2 Experiment 1.2: Effects of fiber preparation ratio in the mixing blend on the snack quality 39 3.4.1.3 Experiment 1.3: Effects of extrusion screw speed on the snack quality 40 3.4.1.4 Experiment 1.4: Effects of barrel temperature on the snack quality 42 3.4.2 Section 2: Use of commercial natural antioxidants in the frying of the extruded corn snack 43 3.4.2.1 Experiment 2.1: Effects of natural antioxidants on the frying oil quality during the heat treatment 43 3.4.2.2 Experiment 2.2: Effects of antioxidant concentration in the frying oil on the oil quality during the heat treatment 45 3.4.2.3 Experiment 2.3: Effects of natural antioxidant on the quality of oil in the fryer and in the fried snack during the repeated batch frying 46 3.4.3 Section 3: Healthy benefits of corn snack food with high polydextrose content - Vivo test 47 3.5 Analytical methods 50 3.5.1 Chemical analysis 50 3.5.1.1 Chemical analysis for materials and extrudates 50 3.5.1.2 Chemical analysis for palm olein 51 3.5.2 Physical analysis for extrudates 51 3.5.3 Physico-chemical analysis for extrudates .53 3.5.4 Sensory analysis 53 3.5.5 In vivo test on mice model 54 3.5.5.1 Serum biochemical parameters 54 3.5.5.2 Histopathologic studies of liver 54 3.5.6 Analytical equipments 55 3.6 Statistical analysis 55 CHAPTER RESULTs & DISCUSSION 57 4.1 Use of commercial fiber preparation in the snack extrusion for improvement in the fiber content 57 4.1.1 Effects of various commercial fiber preparations on the snack quality 57 4.1.1.1 Effects of fiber types on chemical composition of the extrudate 57 4.1.1.2 Effects of fiber types on physical properties of the product 59 4.1.1.3 Effects of fiber types on sensory score of the product 63 4.1.2 Effects of polydextrose ratio in the mixing blend on the snack quality 65 4.1.2.1 Effects of polydextrose ratio on chemical composition of the extrudate 65 4.1.2.2 Effects of polydextrose ratio on physical properties of the extrudate 67 4.1.2.3 Effects of polydextrose ratio on sensory score of the product 69 4.1.3 Effects of extrusion screw speed on the snack quality 70 vi 4.1.3.1 Effects of extrusion screw speed on approximate composition of the fried extrudate 70 4.1.3.2 Effects of extrusion screw speed on physical properties of the fried extrudate 72 4.1.3.3 Effects of extrusion screw speed on sensory score of the fried extrudate74 4.1.3.4 Effects of extrusion screw speed on instrumental color, water absorption index, water solubility index of the fried extrudate and specific mechanical energy of the extrusion process 74 4.1.4 Effects of extrusion temperature on the snack quality 77 4.1.4.1 Effects of extrusion temperature on the chemical composition of the extrudate 77 4.1.4.2 Effects of extrusion temperature on the physical properties of the extrudate 78 4.1.4.3 Effects of extrusion temperature on sensory score of the fried extrudate80 4.1.4.4 Effects of extrusion temperature on instrumental color, water absorption index, water solubility index of the fried extrudate and specific mechanical energy of the extrusion process 81 4.2 Use of commercial natural antioxidants in the frying of the extruded corn snack84 4.2.1 Effects of natural antioxidants on the palm olein oil quality during the heat treatment 84 4.2.2 Effects of nutmeg concentration on the palm olein oil quality during the heat treatment 90 4.2.3 Effects of nutmeg oil on the palm olein oil quality during the extrudate frying .94 4.3 Hypolipidemic and hepato protective effects of high polydextrose extruded corn snack on swiss albino mice 97 4.3.1 Feed and energy intake 97 4.3.2 Effects of high polydextrose snack on body weight .97 4.3.3 Effects of high polydextrose snack on the lipid profile serum parameters of the mice 99 4.3.4 Effects of high polydextrose snack on liver function 100 4.3.5 Effects of high polydextrose snack on fat accumulation and liver structure .101 CHAPTER CONCLUSION & DISCUSSIONS .104 5.1 Conclusions 104 5.2 Suggestion 106 Reference .107 vii LIST OF TABLES Table 2.1 Corn products defined by particle size and fat content (Gwirtz & GarciaCasal, 2014) Table 2.2 Composition of dry-milled corn grits (Nor et al., 2013) Table 2.3 Components of dietary fiber according to the AACC (2001) Table 2.4 Preparations containing dietary fiber (% w/w on dry basis) used in extruded snack food Table 2.5 The origin, chemical structure, technological properties and applications of commercial dietary fibers to food industry are listed 11 Table 2.6 Nutritional benefits of high fiber content extrudates 24 Table 2.7 Physical and chemical changes in food during the frying process (Pokorny, 1998) 25 Table 2.8 Main groups of compounds formed in oil during the frying process (Bordin et al., 2013) 26 Table 3.1 Chemical and physical property of palm olien oil * 30 Table 3.2 Dietary fibers used in the study and their approximate composition (g/kg).31 Table 3.3 Natural and synthetic antioxidants * 31 Table 3.4 Chemicals used in the study, their purity and producers 33 Table 3.5 The mixing formula for the mice feeding 48 Table 3.6 Approximate composition (calculated on % dry weight basis) of each diet gr oup 48 Table 3.7 Tools & equipments used in the experimental analysis 55 Table 4.1 Effects of fiber types on chemical composition (g/kg) of the fried extrudatea 57 Table 4.2 Effects of fiber types on physical properties of the fried extrudatea 60 Table 4.3 Effects of various fiber types on color of the fried extrudatea 63 Table 4.4 Effects of polydextrose content on chemical composition (g/kg) of the fried extrudatea 66 Table 4.5 Effects of polydextrose content on physical properties of the fried extrudatea 68 Table 4.6 Effects of polydextrose content on color of the fried extrudatea 69 Table 4.7 Effects of extrusion screw speed on approximate composition (g/kg) of the f ried extrudatea 71 Table 4.8 Effects of extrusion screw speed on physical properties of the fried extrudatea 73 viii ... clarify the effects of various commercial fiber preparations as well as the extrusion conditions on the quality of the fried corn snack In addition, the research also focused on the effects of different... prescribed The author of the thesis Signature i ABSTRACT The objective of this study was to clarify the effects of commercial fiber preparations as well as the extrusion conditions on the quality of the. .. NATIONAL UNIVERSITY - HO CHI MINH CITY HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY CORN SNACK WITH HIGH FIBER CONTENT: EFFECTS OF MATERIALS, EXTRUSION AND FRYING PARAMETERS ON THE PRODUCT QUALITY