Quality properties of puffed corn snacks incorporated with sesame seed powder

Puffed corn snacks are tasty and affordable cereal‐based food products which have a relatively poor nutritional quality. Sesame seed is a rich source of essential amino and fatty acids, phenolic compounds, tocopherols, and antioxidants. In this study, puffed corn snacks were produced by incorporatin...

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Bibliographic Details
Published in:Food science & nutrition 2018-01, Vol.6 (1), p.85-93
Main Authors: Hashempour‐Baltork, Fataneh, Torbati, Mohammadali, Azadmard‐Damirchi, Sodeif, Savage, Geoffrey P.
Format: Article
Language:English
Subjects:
Antioxidant
Antioxidants
Corn
essential fatty acid
extrusion
Fatty acids
Food
Oleic acid
Original Research
oxidation stability
Palmitic acid
Phenols
puffed corn snack
Quality management
Room temperature
sesame powder
Snack foods
Stability
Supermarkets
Tocopherol
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Summary:Puffed corn snacks are tasty and affordable cereal‐based food products which have a relatively poor nutritional quality. Sesame seed is a rich source of essential amino and fatty acids, phenolic compounds, tocopherols, and antioxidants. In this study, puffed corn snacks were produced by incorporating sesame powder at 0% (control sample), 5%, 10%, and 15% levels in its formulation and stored at room temperature (24°C) for 60 days. Fatty acid composition, tocopherol, sesamin and sesamolin, phenolic compounds, peroxide value (PV), acidity (AV), and sensory evaluation of the samples were determined. The results indicate that oleic acid content increased and palmitic acid decreased significantly (p 
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.532