Journal article

Extrusion of a Curcuminoid-Enriched Oat Fiber-Corn-Based Snack Product

Sara Sayanjali, Luz Sanguansri, Danyang Ying, Roman Buckow, Sally Gras, Mary Ann Augustin

JOURNAL OF FOOD SCIENCE | WILEY | Published : 2019

Abstract

Extruded snack products were made from an oat fiber-corn flour matrix fortified with 1.5% (w/w) curcuminoids (750 mg curcuminoids/100 g) to improve the solubility and stability of curcuminoids. The effects of extruder feed moisture content (21%, 28%, and 35%) and screw speed (200 and 300 rpm) on the extrusion parameters and physical properties of final snacks were investigated. Curcuminoids lost during extrusion and curcuminoids loss during subsequent drying of extrudates were analyzed, to separate the losses occurring in each unit process. Drying post extrusion (at 50 °C for 4 hr) was essential to obtain a crunchy shelf stable product (5% moisture). Curcuminoids loss during extrusion was fr..

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University of Melbourne Researchers

Grants

Funding Acknowledgements

This work was supported by the Australian federal government (International Postgraduate Research Scholarship and an Australian postgraduate award); and the Australian Research Council (ARC) Dairy Innovation Hub and the Particulate Fluids Processing Centre at The Univ. of Melbourne.