The Impact of Fresh Blueberry Addition on the Extrusion-Cooking Process, Physical Properties and Antioxidant Potential of Potato-Based Snack Pellets

Simple item page
dc.contributor.authorCombrzyński, Maciej
dc.contributor.authorSoja, Jakub
dc.contributor.authorOniszczuk, Tomasz
dc.contributor.authorWojtunik-Kulesza, Karolina
dc.contributor.authorKręcisz, Magdalena
dc.contributor.authorMołdoch, Jarosław
dc.contributor.authorBiernacka, Beata
dc.date.accessioned2025-05-15T08:17:25Z
dc.date.available2025-05-15T08:17:25Z
dc.date.issued2025-05
dc.description.abstractThe aim of the study was to develop a new generation of potato-based snack granules enriched with fresh blueberries and evaluate the extrusion-cooking process along with selected physical properties. Blueberries were added in varying amounts (10%, 20%, and 30%) as an ingredient for the semi-finished product. The analysis focused on the impact of moisture content, screw speed, and blueberry concentration on extrusion efficiency and product properties. The results showed significant effects of blueberry addition on extrusion-cooking efficiency (14.40 to 37.12 kg/h) and energy consumption (0.003 to 0.021 kWh/kg). Durability, bulk density, water absorption index (WAI) and water solubility index (WSI) were evaluated with values ranging from 95.46 to 97.61%, 345.07 to 547.37 kg/m3, 2.90 to 3.88 g/g and 8.23 to 18.52%. The incorporation of blueberries also eliminated the need for drying, reducing water consumption and energy demand. Additionally, the antioxidant potential of the blueberry-enriched samples was assessed, indicating improved health benefits (DPPH from 22.71 to 94.22%). Based on the results, the incorporation of up to 30% blueberries is recommended for optimal physical properties and enhanced antioxidant activity.
dc.description.sponsorshipThis research was funded by The National Centre for Research and Development (NCBiR), grant number LIDER/29/0158/L-10/18/NCBR/2019, entitled “Development of a Comprehensive Technology of Obtaining High-Quality Extruded Snacks Based on Minimally Processed Vegetable and Animal Raw Materials”
dc.identifier.citationAppl. Sci. 2025, 15, 5112
dc.identifier.doi10.3390/app15095112
dc.identifier.issn2076-3417
dc.identifier.urihttps://bc.iung.pl/handle/123456789/3269
dc.language.isoen
dc.publisherMDPI
dc.subjectextrusion-cooking
dc.subjectfresh blueberry
dc.subjectsnack
dc.subjectantioxidant
dc.titleThe Impact of Fresh Blueberry Addition on the Extrusion-Cooking Process, Physical Properties and Antioxidant Potential of Potato-Based Snack Pellets
dc.typeArticle
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
applsci-15-05112.pdf
Size:
870.23 KB
Format:
Adobe Portable Document Format
Download
Collections
Artykuły