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Use of sesame oil cake (Sesamum indicum L.) on corn expanded extrudates

2011; Elsevier BV; Volume: 45; Issue: 1 Linguagem: Inglês

10.1016/j.foodres.2011.11.009

1873-7145

Elisabete Maria da Graça Costa do Nascimento, Carlos Wanderlei Piler de Carvalho, Cristina Yoshie Takeiti, Daniela De Grandi Castro Freitas, J. L. R. Ascheri,

Polysaccharides Composition and Applications

In the production of oil from sesame (Sesamum indicum L.) seeds, a coproduct is obtained which is rich in protein and fiber contents. Mixtures of semi-defatted sesame cake (SDSC) (0–20%) and corn grits were processed in a single screw extruder at screw speed ranging from 324 to 387 rpm to improve the nutritional value of corn expanded extrudates. Chemical composition of raw and extruded materials, sectional expansion index (SEI), texture properties, color, paste viscosity, microstructure and sensory analysis of the extrudates were performed. The addition of SDSC increased protein, fat and ash content of corn extrudates, whereas carbohydrate content was reduced. The addition of SDSC reduced the sectional expansion of the corn extrudates and increased puncture force. SDSC–corn extrudates were darker than non-SDSC–corn extrudates. Increasing SDSC increased the number of cells similar to those of commercial corn extrudates with small cells. Sensory analysis showed 20% SDSC-corn extrudates to be acceptable and nutritional balanced. The use of SDSC on corn extrudates up to 20% is an alternative to improve nutritional value keeping good sensory characteristics.