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Compositional characteristics,texture, shelf-life and sensory quality of snack crackers produced from non-traditional ingredients |
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| Authors: | Silvina Patricia Meriles Roxana Piloni Georgina Vanesa Cáceres María Cecilia Penci María Andrea Marín Pablo Ribotta Marcela Lilian Martínez |
| Affiliation: | 1. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Juan Filloy S/N, Córdoba, X5000HUA Argentina Contribution: Data curation (lead), Formal analysis (lead), Investigation (lead), Methodology (lead), Writing - original draft (supporting), Writing - review & editing (supporting);2. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Juan Filloy S/N, Córdoba, X5000HUA Argentina Contribution: Formal analysis (supporting), Investigation (supporting), Methodology (supporting);3. Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC), Av. Velez Sarfield 1611, Córdoba, X5016GCA Argentina Contribution: Formal analysis (supporting), Investigation (supporting);4. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Juan Filloy S/N, Córdoba, X5000HUA Argentina;5. Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC), Av. Velez Sarfield 1611, Córdoba, X5016GCA Argentina Instituto de Ciencia y Tecnología de los Alimentos (ICTA – FCEFyN) - Universidad Nacional de Córdoba, Av. Velez Sarfield 1611, Córdoba, X5016GCA Argentina Contribution: Investigation (supporting), Methodology (supporting), Writing - original draft (equal), Writing - review & editing (equal);6. Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC), Av. Velez Sarfield 1611, Córdoba, X5016GCA Argentina Instituto de Ciencia y Tecnología de los Alimentos (ICTA – FCEFyN) - Universidad Nacional de Córdoba, Av. Velez Sarfield 1611, Córdoba, X5016GCA Argentina Instituto Multidisciplinario de Biología Vegetal (IMBIV – CONICET), Av. Vélez Sarsfield 1611, Córdoba, X5016GCA Argentina Contribution: Conceptualization (equal), Data curation (equal), Formal analysis (equal), Investigation (equal), Supervision (supporting), Visualization (equal), Writing - original draft (equal), Writing - review & editing (equal) |
| Abstract: | The study was conducted to evaluate the effect of non-traditional and highly available and nutrient-dense ingredients in the production of value-added crackers. The crackers were prepared by combining partially defatted chia flour, wheat germ, quinoa, and oat. The antioxidant activity and the polyphenol content were 7.0–8.4 times higher in crackers produced with non-traditional ingredients compared to the control snack. The hydroperoxide value indicated a low oxidative deterioration of the oil. The sample with 10% of partially defatted chia flour was selected for shelf-life test under storage conditions and sensory evaluation. Modified atmosphere exerted a protective effect on the lipid stability regardless of the incorporation of BHT to the formulation. All the evaluated attributes scored highly during consumer acceptance. The formulated cracker presented a relevant content of protein, dietary fibre and omega-3 and -6 fatty acids. Based on these results, the crackers containing non-traditional ingredients resulted in a product with a good potential for both consumer acceptance and outstanding nutritional benefits. |
| Keywords: | Chia flour oat quinoa snack wheat germ |