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
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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
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