94865

Using Extrusion to Prepare Snacks Food High Nutrition Value Fortified with Soybean and Spinach for Children

Article

Last updated: 01 Jan 2025

Subjects

-

Tags

Home economics

Abstract

This study was conducted to prepare snacks of defatted soybean, corn grits and spinach powder food blends. In raw materials and their blends, chemical composition, mineral content, total phenolics, and flavonoids were determined. In addition, blends were extruded, and food was prepared for snacks. Chemical composition, mineral content, total phenolics, flavonoids, physical characteristics and sensory evaluation were analyzed in blends and contrasted with the control made from corn grits. The results showed that defatted soybean was the highest in total protein (51.60 %), followed by defatted corn and spinach at 9.50 % and 6.30 % respectively, and increased defatted soybean protein blends. Whereas spinach powder was the highest in total lipid, ash and crude fiber (9.0, 10.83 and 17.6 7% respectively), followed by defatted  soybean which was 6.93, 5.22 and 10.71% respectively; and their ash, total lipid and crude fiber blends were improved by increasing spinach powder. In addition, spinach powder and defatted soybean had contained the highest quantities of total dietary fiber 27.13 and 25.39 %, soluble 9.45 and 8.73 %, and insoluble dietary fiber 17.86 and 16.66 %, respectively, with minor differences in total fiber fractions in their blends. Total phenolics and flavonoids as a pigment and antioxidant have been found in high quantities in spinach, defatted soybean and corn grains. The mineral contents in blends were increased by increasing minerals in raw materials during different additions. Ash, crude fiber and total dietary fiber were not affected by extrusion but increased after this process. The soluble dietary fiber was not affected by extrusion and increased after extrusion in the blends, and also decreased in the insoluble dietary fiber in all blends. Color control values and extruded blends showed that after addition of concentration of spinach powder, lightness (L value) and yellowness (b value) were decreased. Sensory evaluation, panelists gave lower overall acceptability scores for the extruded blend no. 3and 4. Even so, it hasn't significantly changed between the extruded blends no. 1 and 2 and the control snacks food. It can be concluded that the extrusion blends no.3 and 4 had the lowest in overall acceptability scores which may be   due to the increasing concentration of spinach powder, from the obvious results. Extrusion blends no. 1 and 2 made from 40 and 30 % defatted soybean flour were most liked by the taste panelists.
 

DOI

10.21608/asejaiqjsae.2020.94865

Keywords

snacks food, defatted soybean, corn grits and spinach powder, Nutrition value

Authors

First Name

Fizah M.M.

Last Name

Al-Subhi

MiddleName

-

Affiliation

General Nutrition, Family Education Department, Collage of Education, Umm Al-Qura University, Saudi Arabia

Email

fmsubhi@uqu.edu.sa

City

-

Orcid

-

Volume

41

Article Issue

APRIL-JUNE

Related Issue

13087

Issue Date

2020-06-01

Receive Date

2020-05-05

Publish Date

2020-06-30

Page Start

205

Page End

213

Print ISSN

1110-0176

Online ISSN

2536-9784

Link

https://asejaiqjsae.journals.ekb.eg/article_94865.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=94865

Order

6

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Using Extrusion to Prepare Snacks Food High Nutrition Value Fortified with Soybean and Spinach for Children

Details

Type

Article

Created At

22 Jan 2023