Extruded snacks enriched with açaí berry: physicochemical properties and bioactive constituents

Franco Lucas, Bárbara; Guelpa, Raffaele; Vaihinger, Markus; Brunner, Thomas; COSTA, Jorge Alberto Vieira; Denkel, Christoph (2022). Extruded snacks enriched with açaí berry: physicochemical properties and bioactive constituents Food Science and Technology, 42 Sociedade Brasileira de Ciencia e Tecnologia de Alimentos 10.1590/fst.14822

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This work aimed to develop extrudates enriched with açaí and evaluate the effect of this fruit on their physicochemical properties and bioactive constituents of these foods. Rice/corn (2 : 1) extrudates containing 0, 2, 4, and 6% of freeze-dried açaí were prepared using a twin-screw extruder and characterized towards proximate composition, the concentration of anthocyanin and carotenoids, and typical process-related extrudate characteristics. The addition of açaí increased the total anthocyanins (from 0 to 20.1 mg 100 g-1) and total carotenoid content (from 1.6 to 6.2 μg g-1). Açaí enrichment elevated the protein and mineral content by 6.3% and 32.2%, respectively. There was no significant difference between the samples regarding the expansion index. Higher incorporation of açaí resulted in crispier snacks extrudates and high total color difference (ΔE). Therefore, açaí (up to 6%) can be regarded as stable in the extrusion conditions applied and be used in extrudates to enhance their bioactive and nutritional properties, providing color and suitable physical characteristics. Açaí extrudates can serve as an alternative for consumers interested in convenience food with bioactive constituents.

Item Type:	Journal Article (Original Article)
Division/Institute:	School of Agricultural, Forest and Food Sciences HAFL School of Agricultural, Forest and Food Sciences HAFL > Consumer-focused Food Production > Food Processing School of Agricultural, Forest and Food Sciences HAFL > Consumer-focused Food Production > Consumer Behaviour
Name:	Franco Lucas, Bárbara; Guelpa, Raffaele0000-0002-0001-5777; Vaihinger, Markus; Brunner, Thomas0000-0002-6770-6548; COSTA, Jorge Alberto Vieira and Denkel, Christoph0000-0003-3774-2537
ISSN:	0101-2061
Publisher:	Sociedade Brasileira de Ciencia e Tecnologia de Alimentos
Language:	English
Submitter:	Thomas Brunner
Date Deposited:	16 Nov 2022 11:30
Last Modified:	21 Mar 2023 21:46
Publisher DOI:	10.1590/fst.14822
Related URLs:	Publisher
Uncontrolled Keywords:	acai; açaí pulp; anthocyanin; extrudates; extrusion; innovative food
ARBOR DOI:	10.24451/arbor.17967
URI:	https://arbor.bfh.ch/id/eprint/17967