Volume: 3, 2024
3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T004
DOI: https://doi.org/10.24326/ICDSUPL3.T004
Published online: 24 April 2024
ICDSUPL, 3, T004 (2024)
Effect of apple pomace addition on the antioxidant potential of extruded snacks
Jakub Soja1*, Maciej Combrzyński1, Özge Özmen2, Kamila Kasprzak-Drozd3
1 Department of Thermal Technology and Food Process Engineering, Faculty of Production Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
2 Development and Training Center, MTB Pulse Products Research, 3 Ocak Mah. Turgut Özal Blv. Liman D Kaps Yan Akdeniz\ Mersin, Turkey
3 Department of Inorganic Chemistry, Faculty of Pharmacy, Medical University of Lublin, Chodźki 4a, 21-093 Lublin, Poland
* Corresponding author: jakub.soja@up.lublin.pl
Abstract
Extrusion-cooking process is a thermo-mechanical process during which raw materials from many industries can be processed, including raw materials from the agro-food industry. The idea of using products from the agro-food industry is primarily related to minimizing the negative impact on the environment. However, the use of such products in recipe mixtures can also significantly affect the antioxidant potential of the resulting products. The aim of the conducted research was to management apple pomace and obtain food extrudates that, when submitted to the expansion process, will lead to snacks with increased antioxidant potential. For this purpose, a Zamak Mercator EXP-45-32 prototype single-screw extruder was used with a plasticizing system configuration of L/D 20, extruder screw rotations of 60, 80 and 100 rpm and temperatures in the range of 55-83˚C for each section of the machine. The content of phenolic compounds was measured by ultrasound-assisted extraction using Folin-Ciocalteu reagent. The polyphenol content retained a positive, and strong correlation with the increasing amount of apple pomace added. The correlation coefficients were found to range from 0.80 for pellets prepared at 60 rpm and using a deep fryer, to 0.97 for samples prepared at 100 rpm in a microwave. The highest polyphenol content was found in apple pomace (0.31 mg GAE g–1 d.m.), while the lowest was recorded in pellets without additives. All screw speeds and preparation techniques were taken into consideration.
Keywords: extrusion-cooking process, agro-food by-products, antioxidant potential, food pellets, apple pomace
How to cite
J. Soja, M. Combrzyński, Ö. Özmen, K. Kasprzak-Drozd, 2024. Effect of apple pomace addition on the antioxidant potential of extruded snacks. In: 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL3.T004