Effect of Different Functional Ingredients on the Quality of Extruded Phyto-Snacks

Abstract

Confectionary, biscuits, and savory snacks (including crisps and extruded snacks) are the most commonly consumed foods. Further efforts are required to develop snacks that offer positive health benefits. Possible options include adding ingredients with positive health benefits, such as fruits and vegetables. Researchers have investigated extrusion cooking as a means of creating snacks that fulfill the dietary needs of specific population groups. The aim of this study was to investigate the effect of different functional ingredients on the quality of extruded phyto-snacks. This study investigated the interactions between functional ingredient powders, the extrusion process, nutritional qualities, and antioxidant activities of the resulting product. The exact process conditions, encompassing a speed rate of 400 rpm, moisture content of 15%, and barrel temperatures of 70 and 120 o C, were employed to extrude five samples. We evaluated the nutritional properties, including soluble, insoluble, dietary fiber, and carbohydrate content. In addition, we assessed phytochemical composition and antioxidant activities using DPPH and TBARS assays. Adding functional ingredients powder significantly (P < 0.05) affects the extrudates' nutrition, phytochemical, and antioxidant activities. The novel functional ingredients were enriched with fiber and antioxidants. Deliver snack products with an equilibrium between nutrition and antioxidants. Further work would investigate the effect of functional ingredient powders and the process conditions on physical properties and sensory preferences while bridging the innovation–health nexus within the snack industry and advancing the frontier of functional food formulations. Keywords: functional ingredient, extruded phyto-snack, quality. https://doi.org/10.55463/issn.1674-2974.50.8.16