Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2017 Nov 20;6(1):85-93.
doi: 10.1002/fsn3.532. eCollection 2018 Jan.

Quality properties of puffed corn snacks incorporated with sesame seed powder

Fataneh Hashempour-Baltork  1 , Mohammadali Torbati  1 , Sodeif Azadmard-Damirchi  2 , Geoffrey P Savage  3
Affiliations

Quality properties of puffed corn snacks incorporated with sesame seed powder

Fataneh Hashempour-Baltork et al. Food Sci Nutr. .

Abstract

Puffed corn snacks are tasty and affordable cereal-based food products which have a relatively poor nutritional quality. Sesame seed is a rich source of essential amino and fatty acids, phenolic compounds, tocopherols, and antioxidants. In this study, puffed corn snacks were produced by incorporating sesame powder at 0% (control sample), 5%, 10%, and 15% levels in its formulation and stored at room temperature (24°C) for 60 days. Fatty acid composition, tocopherol, sesamin and sesamolin, phenolic compounds, peroxide value (PV), acidity (AV), and sensory evaluation of the samples were determined. The results indicate that oleic acid content increased and palmitic acid decreased significantly (p < .05) in all the samples at 10% and 15% inclusion levels. The content of phenolic compounds, γ-tocopherols, sesamin, and sesamolin had significant increases in all the formulated samples. PV results indicated that the formulated samples had a higher stability when the ratio of sesame powder was increased, while the AV values showed a significant increase during storage. Incorporation of 10% sesame powder in the snack formulation had a positive effect on the stability, sensory, and nutritional quality of the product. This approach can be used to modify nutritional quality of this food product and introduce to food market as a relatively healthy snack.

Keywords: Antioxidant; essential fatty acid; extrusion; oxidation stability; puffed corn snack; sesame powder.

PubMed Disclaimer

Figures

Figure 1
Figure 1
Total phenolic compounds of puffed corn snacks incorporated with sesame seed powder during storage
Figure 2
Figure 2
(a) Peroxide values (meq O2/kg oil) and (b) free fatty acid contents (% oleic acid) of puffed corn snacks incorporated with sesame seed powder during storage. For treatments see Table 1
Figure 3
Figure 3
Expansion ratio of puffed corn snacks incorporated with sesame seed powder. For treatments see Table 1
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

See all "Cited by" articles

References

    1. AACC (2000). Approved methods of the American association of cereal chemists (10th edn). St. Paul, MN: The Association.
    1. Abou‐Gharbia, H. A. , Shehata, A. A. Y. , & Shahidi, F. (2000). Effect of processing on oxidative stability and lipid classes of sesame oil. Food Research International, 33, 331–340.
    1. Alam, M. S. , Pathania, S. , & Sharma, A. (2016). Optimization of the extrusion process for development of high fibre soybean‐rice ready‐to‐eat snacks using carrot pomace and cauliflower trimmings. LWT – Food Science and Technology, 74, 135–144.
    1. Alobo, A. P. (2001). Effect of sesame seed flour on millet biscuit characteristics. Plant Foods for Human Nutrition, 56, 195–202. - PubMed
    1. Alves, R. M. L. , & Grossmann, M. V. E. (2002). Parâmetros de extrusão para produção de “snacks” de farinha de cará (Dioscorea alata). Ciência e Tecnologia de Alimentos, 22, 32–38.

LinkOut - more resources