Characterisation of the extruded cereal snacks containing potato juice
Przemysław Kowalczewski
kbimz@up.poznan.plKatedra Biotechnologii i Mikrobiologii Żywności, Uniwersytet Przyrodniczy w Poznaniu (Poland)
Grażyna Lewandowicz
Katedra Biotechnologii i Mikrobiologii Żywności, Uniwersytet Przyrodniczy w Poznaniu (Poland)
Agnieszka Makowska
Instytut Technologii Żywności Pochodzenia Roślinnego, Uniwersytet Przyrodniczy w Poznaniu (Poland)
Agata Olejnik
Katedra Biotechnologii i Mikrobiologii Żywności, Uniwersytet Przyrodniczy w Poznaniu (Poland)
Wiktor Obuchowski
Instytut Technologii Żywności Pochodzenia Roślinnego, Uniwersytet Przyrodniczy w Poznaniu (Poland)
Abstract
Potato juice is widely recognised as a waste product which could be possibly used for animal nutrition. The application of potato juice in human nutrition is avoided due to toxicity of glycoalkaloids. In contrast, there are a few pieces of scientific evidence on in vitro activity of glycoalkaloids against cancer cells. Moreover, clinical trials on medicinal use of potato juice proved that it could be the treatment option in patients suffering from for gastrointestinal disorders. So, the potato juice could be used as a component of functional foods targeted for patients suffering from inflammatory bowel disease. The aim of this study was to develop a technology for production of extruded cereal snacks containing the potato juice. Physicochemical and sensory characteristics of the product were also done. Snacks were extruded using spray dried potato juice as an ingredient. The resulting products were analysed in terms of the radial expansion ratio, bulk density, WAI and WSI, the colour scale L*a*b*, as well as breaking strength index. It was found that manufacturing of extruded cereal snacks containing potato juice needs modification of extrusion parameters as well as application of the spices and colouring additives.
Supporting Agencies
Keywords:
extruded cereal snacks, functional food, inflammatory bowel disease, potato juiceReferences
Anderson R. A., Conway H. F., Pfeifer V. F., Griffin E. L., Jr. 1969. Gelatinization of corn grits by roll- and extrusion-cooking. Cereal Sci. Today 14: 4 — 7: 11 — 12.
Google Scholar
Asare E. K., Sefa-Dedeh S., Sakyi-Dawson E. O., Afoakwa, E. O. 2004. Application of Response Surface Methodology for Studying the Product Characteristics of Extruded Rice-cowpea-groundnut Blends. Int. J. Food Sci. Tech. 55 (5): 431 — 439.
Google Scholar
Burlingame B., Mouille B., Charrondiere R. 2009. Nutrients, bioactive non-nutrients and anti-nutrients in potatoes. Critical Review. J. Food Compos. Anal. 22: 494 — 502.
Google Scholar
Cardoso-Santiago, R. A., Arêas J. A. G. 2001. Nutritional evaluation of snacks obtained from chickpea and bovine lung blends. Food Chem. 74 (1): 35 — 40.
Google Scholar
Chrubasik S., Chrubasik C., Torda T., Madish A. 2006. Efficacy and tolerability of potato juice in dyspeptic pateinets: A pilot study. Phytomedicine 13: 11 — 15.
Google Scholar
Gassull M. A., Cabré E. 2001. Nutrition in inflammatory bowel disease. Curr. Opin. Clin. Nutr. Metab. Care. 4 (6): 561 — 569.
Google Scholar
Ji Y. B., Gao S. Y., Ji C. F., Zou X. 2008. Induction of apoptosis in HepG2 cells by solanine and Bcl-2 protein. Journal of Ethnopharmacol. 115: 194 — 202.
Google Scholar
Kowalczewski P., Celka K., Białas W., Lewandowicz G. 2012. Antioxidant activity of potato juice. Acta Sci. Pol., Technol. Aliment. 11 (2): 175 — 181.
Google Scholar
Lazou A., Krokida M. 2010. Structural and textural characterization of corn–lentil extruded snacks. J. Food Eng. 100 (3): 392 — 408.
Google Scholar
Makowska A., Józefacki A. 2010. Możliwość wykorzystania wybranych produktów odpadowych w produkcji wysokobłonnikowych wyrobów ekstrudowanych. ABiD. XV, 3: 39 — 44.
Google Scholar
Moreira-Araújo, Regilda S. R., Araújo, Marcos A. M., Arêas, José A. G. 2008. Fortified food made by the extrusion of a mixture of chickpea, corn and bovine lung controls iron-deficiency anaemia in preschool children. Food Chem. 107 (1): 158 — 164.
Google Scholar
Morris, S. C., Lee. T. H. 1984. The toxicity and teratogenicity of Solanaceae glycoalkaloids, particularly those of the potato (Solanum tuberosum): A review. Food Technol. Aust. 36 (3): 118 — 124.
Google Scholar
Olejnik A, Białas W., Tomczyk J., Lewandowicz G. 2011. Cytotoksyczność i genotoksyczność soku z ziemniaka. Zeszyty Naukowe Uniwersytetu Ekonomicznego w Poznaniu nr 205: 118 — 125.
Google Scholar
Pęksa A., Gołubowska G., Rytel E., Lisińska G., Aniołowski K. 2002. Influence of harvest date on glycoalkaloid contents of three potato varieties. Food Chem. 78: 313 — 317.
Google Scholar
Pęksa A., Gołubowska G., Aniołowski K., Lisińska G., Rytel E. 2006. Changes of glycoalkaloids and nitrate contents in potatoes during chip processing. Food Chem. 97: 151 — 156.
Google Scholar
Rytel E. 2010. Wybrane substancje odżywcze i antyżywieniowe ziemniaka i zmiany ich zawartości podczas przetwarzania na produkty spożywcze. Zeszyty Problemowe Postępów Nauk Rolniczych 557, 43 — 61.
Google Scholar
Saleem T. S., Chetty C.M., Ramkanth S., Alagusundaram M., Gnanaprakash K., Rajan V. S. T., Angalaparameswari S. 2009. Solanum nigrum Linn. — A review. Pharmacogn. Rev. 3 (6): 342 — 345
Google Scholar
Thymi S., Krokida M. K., Papa A., Maroulis Z.B. 2005. Structural properties of extruded corn starch. J. Food Eng. 68, 519–526.
Google Scholar
Trawczyński C., Wierzbicka A. 2011. Odmianowe i środowiskowe zróżnicowanie zawartości glikoalkaloidów w bulwach ziemniaka. Biul. IHAR 262, 119 — 125.
Google Scholar
Tuśnio A. Pastuszewska B. Swiech E. Taciak M. 2011. Response of young pigs to feeding potato protein and potato fibre – nutritional, physiological and biochemical parameters. J. Anim. Feed Sci. 20 (3), 361 — 378.
Google Scholar
Vlachojannis, J.E., Cameron M., Chrubasik S. 2010. Medicinal Use of Potato-derived Products, A Systematic Review. Phytother. Res. 24.
Google Scholar
Zeiger E. 1998. α-Chaonine, α-Solanine. Review of Toxicological Literature. National Institute of Environmental Health Sciences. Research Triangle Park, North Carolina.
Google Scholar
Zgórska K., Czerko Z., Grudzińska M. 2006. Wpływ wybranych czynników na zawartość glikoalkaloidów w bulwach ziemniaka. Żyw. – Nauk. Technol. Ja. 1 (46) Supl.: 229 — 234.
Google Scholar
Authors
Przemysław Kowalczewskikbimz@up.poznan.pl
Katedra Biotechnologii i Mikrobiologii Żywności, Uniwersytet Przyrodniczy w Poznaniu Poland
Authors
Grażyna LewandowiczKatedra Biotechnologii i Mikrobiologii Żywności, Uniwersytet Przyrodniczy w Poznaniu Poland
Authors
Agnieszka MakowskaInstytut Technologii Żywności Pochodzenia Roślinnego, Uniwersytet Przyrodniczy w Poznaniu Poland
Authors
Agata OlejnikKatedra Biotechnologii i Mikrobiologii Żywności, Uniwersytet Przyrodniczy w Poznaniu Poland
Authors
Wiktor ObuchowskiInstytut Technologii Żywności Pochodzenia Roślinnego, Uniwersytet Przyrodniczy w Poznaniu Poland
Statistics
Abstract views: 222PDF downloads: 44
License
Copyright (c) 2012 Przemysław Kowalczewski, Grażyna Lewandowicz, Agnieszka Makowska, Agata Olejnik, Wiktor Obuchowski
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Upon submitting the article, the Authors grant the Publisher a non-exclusive and free license to use the article for an indefinite period of time throughout the world in the following fields of use:
- Production and reproduction of copies of the article using a specific technique, including printing and digital technology.
- Placing on the market, lending or renting the original or copies of the article.
- Public performance, exhibition, display, reproduction, broadcasting and re-broadcasting, as well as making the article publicly available in such a way that everyone can access it at a place and time of their choice.
- Including the article in a collective work.
- Uploading an article in electronic form to electronic platforms or otherwise introducing an article in electronic form to the Internet or other network.
- Dissemination of the article in electronic form on the Internet or other network, in collective work as well as independently.
- Making the article available in an electronic version in such a way that everyone can access it at a place and time of their choice, in particular via the Internet.
Authors by sending a request for publication:
- They consent to the publication of the article in the journal,
- They agree to give the publication a DOI (Digital Object Identifier),
- They undertake to comply with the publishing house's code of ethics in accordance with the guidelines of the Committee on Publication Ethics (COPE), (http://ihar.edu.pl/biblioteka_i_wydawnictwa.php),
- They consent to the articles being made available in electronic form under the CC BY-SA 4.0 license, in open access,
- They agree to send article metadata to commercial and non-commercial journal indexing databases.
Most read articles by the same author(s)
- Tadeusz Adamski, Zygmunt Kaczmarek, Maria Surma, Anetta Kuczyńska, Karolina Krystkowiak, Bolesław Salmanowicz, Renata Trzeciak, Zofia Banaszak, Bogusława Ługowska, Małgorzata Majcher, Wiktor Obuchowski, Multivariate analysis of some quality traits of winter wheat grain , Bulletin of Plant Breeding and Acclimatization Institute: No. 260/261 (2011): Regular issue
- Anna Bryła, Wojciech Juzwa, Grażyna Lewandowicz, Potato juice encapsulation into liposomes , Bulletin of Plant Breeding and Acclimatization Institute: No. 272 (2014): Regular issue
- Grażyna Lewandowicz, Przemysław Kowalczewski, Wojciech Białas, Anna Olejnik, Joanna Rychlik, Separation of the fractions of potato juice of different molecular weight and characterization of their biological activities , Bulletin of Plant Breeding and Acclimatization Institute: No. 266 (2012): Regular issue
- Joanna Le Thanh-Blicharz, Jacek Anioła, Aleksander Walkowski, Grażyna Lewandowicz, Digestibility of diets containing RS modified starches assessment in rats , Bulletin of Plant Breeding and Acclimatization Institute: No. 266 (2012): Regular issue
