LWT - Food Science and Technology 72 (2016) 26e36

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LWT - Food Science and Technology

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Sensory attributes and physicochemical features of corn snacks as

affected by different flour types and extrusion conditions
Anna Pe˛ ksa a, Agnieszka Kita a, *, Angel A. Carbonell-Barrachina b, Joanna Miedzianka a,
_
Joanna Kolniak-Ostek c, Agnieszka Tajner-Czopek a, Elzbieta Rytel a, Adam Siwek d,
d
Dorota Miarka , Wioletta Drozd _ z_ a

a
Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Chełmon  skiego 37, 51-630 Wrocław, Poland
b
Universidad Miguel Herna ndez de Elche (UMH), Escuela Politecnica Superior de Orihuela (EPSO), Department of Agro-Food Technology, Research Group
“Food Quality and Safety”, Carretera de Beniel, Km 3.2, 03312 Orihuela, Alicante, Spain
c
Department of Fruits, Vegetables and Cereals Technology, Wrocław University of Environmental and Life Sciences, Chełmon  skiego 37, 51-630 Wrocław,
Poland
d
Food Technology and Food Service Institute, Łomz_ a State University of Applied Sciences, Akademicka 14, 18-400 Łomz_ a, Poland

a r t i c l e i n f o a b s t r a c t

Article history: The development of functional corn snacks by adding nutritional rich additives is an interesting strategy
Received 7 January 2016 to promote the consumption of antioxidant rich ingredients, such as polyphenols. Flours made from
Received in revised form Jerusalem artichoke tubers, amaranth seeds, and pumpkin flesh were added at level of 10% to corn grits
14 April 2016
in twin-screw extrusion at the head zone temperatures of 120, 140, or 160
C and two levels of screw
Accepted 17 April 2016
Available online 20 April 2016
rotation speed (200 and 300 rpm). The use of amaranth seeds flour and in a lower degree of Jerusalem
artichoke flour is recommended. Amaranth flour did not change significantly sensory attributes (espe-
cially the appearance and texture) of regular corn snacks and significantly increased the total poly-
Keywords:
Amaranth
phenols content, TPC up to 3449 mg 100 g1 dry matter (dm), particularly when extruded at a
Antioxidant capacity temperature of 160
C and a screw rotation speed of 300 rpm. The effects of Jerusalem artichoke and
Descriptive sensory analysis pumpkin on the structure of the corn snacks were so negative that preclude their used in this industrial
Jerusalem artichoke application, even though drastic increases in the antioxidant capacity and TPC were observed.
Pumpkin © 2016 Elsevier Ltd. All rights reserved.

1. Introduction sensory attributes, such as crispness, interesting appearance and

The interest and habits of the contemporary consumers in the
field of food have changed during last decades. Consumers look for
food articles which combine interesting appearance, highly
acceptable crunchy texture, and appealing flavour but with nutri-
tive or functional ingredients. In particular dietary fibre, protein,
micronutrients or compounds with high antioxidant activity, such
as polyphenols are the most requested by consumers (Alvarez-

Jubete, Wijngaard, Arendt, & Gallagher, 2010; Cerniauskien e_
_ Danilcenko, Jariene_ & Juknevi
Kulaitiene, _ 2014; Peressini,
ciene,
Foschia, Tubaro, & Sensidoni, 2015; Sun-Waterhouse, 2011).
Snacks are one of the most popular foods which are liked by a
high percentage of consumers. In this group of foods, extruded
products play an important role. They are liked for their specific
* Corresponding author.
E-mail address: Agnieszka.Kita@wnoz.up.wroc.pl (A. Kita).
taste, small size, and wide range of shape. The final texture and
other quality parameters of extruded snacks depend in a high de-
gree on the type of raw material (ingredients and additives) used.
The best ones are starchy materials, such as corn starch, flour, or
grits, as well as rice products because of their superior expansion
characteristics (Bisharat Oikonomopoulou, Panagiotou, Krokida, &
Maroulis, 2013; Jin, Hsieh, & Huff, 1995; Lusas & Rooney, 2001;
Mezreb, Goullieux, Ralainirina, & Queneudec, 2006; Silva, Ascheri,
Carvalho, Takeiti, & Berrios, 2014). However, it is underlined that
corn products are not rich enough in bioactive compounds and
need suitable supplementation by adding different functional ad-
ditives. Consequently, research is focused on the study of novel raw
materials to be used to enrich corn extrudates and the optimization
of their extrusion conditions. Some of the most popular materials
under study include defatted peanut flour (Suknark, Philips, &
Chinnan, 1998), corn bran (Mendonça, Grossmann, & Verhe ,
2000), chickpea, bovine lung (Cha vez-Ja
uregui, Cardoso-Santiago,

http://dx.doi.org/10.1016/j.lwt.2016.04.034
0023-6438/© 2016 Elsevier Ltd. All rights reserved.
 A. Pe˛ ksa et al. / LWT - Food Science and Technology 72 (2016) 26e36
Pinto e Silva, & Are^as, 2003), legumes (Pastor-Cavada et al., 2011),
or tomato products (Dehghan-Shoar, Hardacre, & Brennan, 2010).
Jerusalem artichoke's (Helianthus tuberosus L.) tubers, ama-
ranth's (Amaranthus cruentus L.) seeds and pumpkin (Cucurbita
maxima L.) flesh are materials which have interesting nutritional
properties and have not been studied as potential components of
extruded snacks (Cardoso Santiago, Moreira-Araujo, Pinto e Silva, &
Are^as, 2001). Jerusalem artichoke is a potential source of carbo-
hydrates, such as inulin and its derivatives, fructooligosaccharides
(Cieslik, Kope
c, & Praznik, 2005; Kays & Nottingham, 2008), and
also contains an important content of polyphenols. The pumpkin
flesh is rich in pectins, sugars, carotenoids, polyphenols, and also
contains lutein (Zhou et al., 2014). Finally, amaranth's seeds contain
high quality proteins and fat, and are rich in squalene, a substance
known by its strong antioxidant properties (Szwejkowska & Bielski,
2012).
Extrusion conditions, including temperature and pressure,
should provide enough level of starch gelatinization to the final
product otherwise the product will not be attractive for consumers.
Extrusion technology allows the combination of different raw
materials; however, the most important are these affecting struc-
ture and texture creation of extrudates and they stabilization. In
extrudate snacks processing this compound is the starch. Total
starch gelatinization in a dough provides production of snacks with
typical porous structure, proper expansion with low density and
soft, crunchy texture. The addition of raw materials containing
significant amounts of dietary fibre, sugar or fat can impede of
starch gelatinization process and thus degrade the sensory as
physicochemical properties of ready snacks (Capriles, Soares, Pinto
e Silva, & Are ^as, 2009; Bisharat, Oikonomopoulou, Panagiotou,
Krokida, & Maroulis, 2013; Ding, Ainsworth, Tucker, & Marson,
2005; Mezreb et al., 2006; Peressini et al., 2015).
Because the enrichment of foods with antioxidant compounds
seems to be useful to human nutrition and health, it appears worth
to optimize the extruding conditions of newly designed extruded
corn products enriched with flour from pumpkin, amaranth or Je-
rusalem artichoke as a natural source of bioactive compounds.
The aim of the present study was to evaluate the effect of the
additive nature as well as the extrusion conditions on sensory at-
tributes and physicochemical features of snacks enriched with the
addition of 100 g/kg of flours made from pumpkin flesh, Jerusalem
artichoke tubers or amaranth seeds.
2. Materials and methods
2.1. Materials
The ingredients used for preparation the extruded snack were:
corn grits (control), enriched with flours of Jerusalem artichoke
tubers (JAF), amaranth seeds (AF) and pumpkin tissue (PF). All
additives were prepared under laboratory conditions with material
organically grown on Lithuanian farms at the Agriculture and Food
Sciences Institute of Aleksandras Stulginskis University (Kaunas,
Lithuania) in 2012. The corn grits used for the experiment were
obtained from Polish retail market.
2.2. Preparation of the experimental flours
Freshly harvested Jerusalem artichoke tubers (H. tuberosus L.) cv.
Sauliai, pumpkin fruits (C. maxima L.) cv. Karovita, and amaranth
seeds (A. cruentus L.) cv. Geltoniukiai were used in this experiment.
Tubers of Jerusalem artichoke were brushed, washed and sliced
(1.0e1.5 mm thick slices). The peel and seeds from pumpkin fruits
were manually removed and the flesh was cut into slices (2e3 mm
thick). Jerusalem artichoke tuber and pumpkin slices were
27
uniformly layered on a tray and dried for 24 h at 55
C in a dryer
with forced air flow (Venticell 111eComfort; MMM Medcenter
Einrichtungen, Planegg Germany). The amaranth seeds were dried
in the same dryer at 45
C for 48 h. Afterwards, the dried material
was ground on a GRINDOMIX GM 200 knife-mill (Retch, Haan,
Germany) and amaranth was additionally sieved through a 200 mm
nylon sieve. The obtained flours were packed in airtight containers
prior to use; the composition of the final flours are available in
Pe˛ ksa et al. (2015).
2.3. Preparation of samples used for extrusion
Mixtures of corn grits were prepared with Jerusalem artichoke
tubers, amaranth seeds, and pumpkin flesh flours as additives. The
level of supplementation was 100 g/kg of the corn grits. The sam-
ples of extruded products were prepared in batches of 10 kg.
2.4. Extrusion process
Extrusion of samples was carried out in the laboratory of the
Food Technology and Food Service Institute of Łomza _ State Uni-
versity of Applied Sciences (Łomza,_ Poland). For extrusion, twin-
screw co-rotating extruder of EV0LuM (EV25) by Clextral firm
(Firminy, France) was used. Three temperature profiles were eval-
uated: (i) 120/100/80şC, (ii) 140/120/100şC, and (iii) 160/140/
120
C, die diameter of 4 mm, and screw speed of: (i) 200 or (ii) 300
rotation/min. Based on preliminary experiments there were
established constant conditions: water injection on the level of
0.2 l h1 and 7.9 kg h1 feed rate. Each obtained extrudate was
granulated into pieces of 1.5 cm diameter and allowed to cool for
60 min in room temperature. Next, snacks pieces were packed into
plastic bags and kept in the room temperature for 48 h before
analyses. Experiment was conducted in two technological repeti-
tions, and each measurement was run, at least, in triplicate.
2.5. Descriptive sensory analysis
Sensory evaluation with trained panel was used to quantify the
intensities of the main organoleptic attributes defining the quality
of the corn snacks. A panel of 8 panellists, aged 26e58 years (four
females and four males, all members of the Universidad Miguel
Herna ndez de Elche, UMH), with sensory evaluation experience,
was intensively trained in descriptive evaluation of corn snacks.
The lexicon development and the establishment of definitions and
references (Table 1) were based on consensus data obtained from
the eight highly trained panelists. The attribute determination and
description procedure were adapted from the flavor and texture
profile method and were similar to the one used by Va zquez-
Araújo, Chambers, and Carbonell-Barrachina (2012) to develop a
n, a Christmas confection prepared from
specialized lexicon on turro
honey and toasted almonds. Once all “training” samples were
evaluated and no new terms were developed, three samples of
commercial corn snacks were randomly chosen to validate the
lexicon. In each of the next sessions, one of these “control” samples
was presented to the panelists to validate their results.
The study was carried out at UMH facilities (individual booths,
samples coded with 3-digit random numbers, and controlled illu-
mination and temperature) during 4 sessions of 1.0 h. Approxi-
mately 4 units of each snack were served in one booth at 23
C
together with the appropriate questionnaire; 6 different samples
were presented in each of the 4 sessions, allowing the analysis of
the 24 samples under analysis. Panellists were asked to rinse their
palates with water between samplings to minimize any residual
effects and to wait at least 2 min between samples.
In the questionnaire, the panellists were asked to evaluate the
28 A. Pe˛ ksa et al. / LWT - Food Science and Technology 72 (2016) 26e36

Table 1
List of appearance, flavour, and texture attributes used to describe corn snacks and their definitions.

Attributes Definition References and intensities

Appearance
Irregularity Percentage of pieces of non-uniform shape 5% of non-uniform pieces ¼ 1.0
70% of non-uniform pieces ¼ 9.0
Colour Visual evaluation of the corn snack colour Pantone1205 ¼ 2.0; Pantone115 ¼ 5.0;
intensity Pantone154 ¼ 9.0
Evenness of colour The evenness of distribution of the colour, not 90% blotchy ¼ 1.5; 10% blotchy ¼ 9.0
blotchy
Structure Degree of expansion of the corn snacks Corn ball fully expanded and round ¼ 10
Flavour
Salt Taste stimulated by salts, basically NaCl 0.35% NaCl solution in water ¼ 3.5
Corn ID Sweet and grain flavour associated to corn Hacendado corn fried strips ¼ 8.0
Fried Aromatics associated with oil used for deep Hacendado sunflower oil (deep fried at 190
C
frying for 10 min) ¼ 2.0
Rancidity A somewhat heavy aromatic characterized of Hacendado sunflower oil (microwaved at high
old, oxidized, decomposing fat and oil. The power 3 min) ¼ 2.5
aromatics may include painty, varnish, or fishy
Oily (mouthfeel) The amount of oily coating appearing generally Lay's classic potato chips ¼ 4.5
throughout the mouth during mastication
Burnt A dark brown, somewhat sharp, over baked Alf's Red Wheat Puffs ¼ 3.5
grain aromatic
Aftertaste Time in which the specific flavour of the fruit 5s¼1
flavour remains in the mouth after swallowing 20 s ¼ 10
the sample
Off-flavour Presence of uncharacteristic flavour notes Artichoke, amaranth, or pumpkin (microwaved
at high power 3 min) ¼ 8.0
Texture
Hardness Force required to bite through Cheerios ¼ 10
Crispiness Intensity of audible noise at first chew with Corn Flakes Kellogg's ¼ 9.5
molars
Structure Degree of expansion of the corn snacks Corn ball fully expanded and round ¼ 10
Graininess Perception of small round particles which are Cheerios ¼ 2.0
relatively harder than the surrounding product
Solubility Speed of solubilisation of the product in the Sugar meringue ¼ 10
saliva
Tooth packing Amount of sample packed in an between the Cheerios ¼ 2.5
molar teeth after swallowing

intensity of the following attributes of corn snacks: appearance remaining gels were allowed to drain at 50
C for 25 min, and then
(irregularity, colour, colour homogeneity, and structure), flavour they were weighed. The WAI was expressed as grams of water
[saltiness, corn snack ID (characteristic flavour of corn snacks), fried absorbed by grams of dry weight of extrudates. The dry weight of
flavour, rancidity, oiliness, burnt flavour, aftertaste I (the time of the remaining supernatant was also measured and the Water Sol-
snack feeling in the mouth after swallowing the food), aftertaste II ubility Index (WSI) was calculated and expressed as g/kg of dry
(the untypical flavour of corn snacks, termed also as off-flavours), solids in the suspension.
and texture (hardness, crunchiness, structure, graininess, solubil-
ity in mouth, and tooth-packing). At the beginning of the training
2.7. Colour measurement
exact definitions for these attributes were provided to panellists,
and care was taken that all panellists understood the proper
Colour determinations were made, at 25 ± 1
C, using a Konica
meaning of each attribute. These attributes were scored for the
Minolta Spectrophotometer CM-5 (Osaka, Japan). Colour data are
intensity of the sensory parameters on a scale of 0e10, where:
provided as CIEL*a*b* coordinates, which define the colour in a
0 ¼ non perceptible intensity, and 10 ¼ extremely intensity. The
three-dimensional space. L* indicates lightness, taking values
complete list of sensory attributes, their definitions, and the
within the range 0e100, and a* and b* are the chromatic co-
reference materials used in this study are summarised in Table 1.
ordinates, green-red and blue-yellow coordinates, respectively.
Results were presented as the median value of the 8 highly trained
panellists ± standard error; the median was selected to avoid the
influence of extreme values. 2.8. Polyphenols content analysis

Ground snack samples were extracted using 700 mL/L aqueous

2.6. Water absorption index and water solubility index analysis
Water absorption index (WAI) of the studied extrudates was
determined using a slight modification of the method described by
Sosulski (1962). Samples of extrudates were ground and sifted
through a 0.5 mm sieve mesh. Next, approximately 1.0 g of
powdered sample was incorporated into 25 mL centrifuge tube and
10 g of distilled water was added. Tubes with the suspensions un-
derwent stirring for 30 s every 10 min using a glass rod and after
stirring 7 times, the supernatants were carefully decanted. The
acetone (1 g/kg acetic acid). The mixture was homogenized using a
vortex for 30 s and was allowed to stand for 2 h at room temper-
ature. The acetone-water solution was partitioned with chloroform
to remove lipophilic compounds. Next, the acetone-water fraction
was collected and placed on the Büchi rotavapour R-215 (Flawil,
Switzerland) until all residual acetone was evaporated. The
remaining aqueous extract was brought to the desired volume with
distilled water and stored at 20
C until analysis. Total poly-
phenols content in the extracts was determined using Folin-
Ciocalteu colorimetric method as described by Gao, Bjork,
 A. Pe˛ ksa et al. / LWT - Food Science and Technology 72 (2016) 26e36
Trajkovski, and Uggla (2000). 0.1 mL of the extract and 0.2 mL of the
Folin-Ciocalteu reagent were pipetted into cuvettes. After 3 min,
1 mL of 200 g/kg aqueous solution of sodium carbonate (Na2CO3)
and 2 mL of distilled water were added. The absorbance at 765 nm
was measured after 1 h and the results were expressed as mg of
gallic acid equivalents per 1 g of dry matter (dm). Data were re-
ported as the mean value of 4 measurements.
2.9. Determination of antioxidant activity
Antioxidant activity of aqueous extracts was determined using
the Trolox equivalent antioxidant capacity (TEAC) with ABTS and
DPPH radicals and methods with FRAP. The TEAC assay with ABTS
radical was carried out according to Re et al. (1999), while the TEAC
with DPPH radical e according to procedure described by Yen and
Chen (1995). Finally, the antioxidant activity with FRAP was carried
out according to Benzie and Strain (1996). TEAC results are
expressed as mmoles of Trolox equivalents per 1 g of dry matter
(dm). Data were reported as the mean value of 4 measurements.
2.10. Statistical analysis
The results were submitted to statistical analysis using Statistica
10.0 programme (Statsoft, Poland). Homogenous groups and LSD
values were denoted by means of Duncan's multiple comparison
test. It concerned a ¼ 0.05, 0.01, and 0.001 significance levels with
unidirectional analysis of variation for three variables.
3. Results and discussion
3.1. Sensory quality
Table 2 presents the results of descriptive sensory analysis of the
appearance attributes of corn snacks enriched with 10% additive of
flours made of Jerusalem artichoke tuber, amaranth seeds or
pumpkin flesh, obtained during HTST (high temperature and short
time) extrusion process at three temperatures within the head zone
(120, 140, and 160
C) and different screw rotation speed (200 or
300 rpm). The sensory evaluation conducted according to the 10-
point grading scale indicated the essential influence of the addi-
tive addition on the appearance parameters of studied snacks. The
screw speed affected in the highest degree their irregularity and
structure. The temperature, however, affected mainly the colour of
snacks. The highest regularity of the corn snacks was obtained for
the highest screw rotation speed (300
C) and the highest tem-
peratures in the extruding head (160/140/120
C).
Looking at the results presented in Table 2, it also can be seen
that control sample and snacks with 100 g/kg amaranth seeds ad-
ditive were more expanded (higher values in the attribute “struc-
ture”) in comparison with others, independently of screw rotation
speed and extrusion temperature. Their structure was estimated on
the level 8.4e10 points, mean of 9.4, compared to extrudates with
the remaining additives (1.9e5.8 points). The structure of the
snacks, independently of the additive used, was better (products
showing higher expansion) as the screw rotation and extrusion
temperatures took higher values.
The appearance of the corn snacks is connected with proper
expansion during extrusion. The presence of soluble dietary fibre,
like inulin-type fructans in Jerusalem artichoke (Kays &
Nottingham, 2008), significant quantities of insoluble neutral and

soluble dietary fibre in pumpkin flour (Cerniauskien _ Kulaitiene,
e, _ tions (Table 4); the main attributes affected by the addition of new
Danil _ & Juknevi
cenko, Jariene, _ 2014) probable lowered the
ciene,
degree of starch gelatinization and viscosity of the mass leading to a
reduced expansion and generation of suitable porous structure.
Some authors (Brennan, Monro, & Brennan, 2008; Peressini et al.,
29
2015) stated that the inclusion of inulin into starch-based dough
resulted in a decrease in their viscosity. Water binding properties of
fibre fractions in pumpkin flour could be a factor responsible for the
decrease in swelling of starch granules by the limiting the quantity
of water available for starch gelatinization. Also, the increasing of
extrusion temperature and screw speed could set up conditions for
proper starch gelatinization and suitable dough viscosity necessary
to create profitable expansion and regular porous structure of
extruded starchy products (Bisharat et al., 2013). However, Nor,
Carr, Hardacre and Brennan, (2013) who enriched corn extrudates
with 50e200 g/kg of pumpkin flour stated the significant decrease
of expansion and increase in density and hardness of obtained
snacks in the conditions of 250 rpm screw speed. As it is suggested
by different authors (Brennan et al., 2008; Peressini et al., 2015) the
effect of soluble fibre addition on the expansion properties of cereal
extrudates is unclear and depends on the type of cereal and the
fibre used for the enrichment.
Also in the case of influence the additive on the colour of ob-
tained snacks the control sample and snacks with amaranth addi-
tion were characterized by the lowest colour intensity (average 1.7
and 1.6 points, respectively), independently of the used screw
rotation speed and extrusion temperature. The addition of 100 g/kg
of Jerusalem artichoke and pumpkin increased significantly the
colour intensity of the final, leading to darker products; the darkest
snacks were those of pumpkin.
Regardless of used screw rotation speed (200 or 300 rpm) as
well as extrusion temperature in the head region (120, 140, or
160
C), the highest colour homogeneity was observed at control
samples and those enriched with amaranth seeds. However, it is
important to highlight that the intensity of colour homogeneity
was never below 6 points, indicating that products were quite
uniform in colour.
The colour of snacks defined objectively by CIEL*a*b* colour
system confirmed the results of sensory analysis. The enrichment of
corn snacks with flours made of Jerusalem artichoke and pumpkin
decreased greenness (coordinate a) of obtained products, particu-
larly extruded in the temperatures of 140 and 160
C (Table 3). The
use of additives significantly increased the values of the b coordi-
nate, implying that the intensity of the yellow colour was increased.
There was a pattern showing higher values of the lightness (L*)
coordinate in control and amaranth samples; however and due to
the variability of the readings, the differences were not statistically
significant but the trend agreed well with the sensory data on
colour intensity or darkness.
Colour of extruded snacks is affected by extrusion parameters
and chemical composition of processed raw material. The presence
of higher quantities of sugars (one of the main compounds involved
in the Maillard reaction) in pumpkin tissue or Jerusalem artichoke
tubers could be the reason of final products darkening, browning,
and decreasing of colour homogeneity, particularly at higher tem-
perature (Dini, Tenore, & Dini, 2013; Sharma, Singh Gujral, & Singh,
2012). Also carotenoids and polyphenols present in a high con-
centration in pumpkin tissue could affect the increase of red and
yellow intensities of extrudates including this additive. Anton,
Fulcher, and Arntfield (2009) fortified corn starch-based extruded
snacks with common bean flour reported a decrease of greenness
and an increase of redness in the colour of the final snacks, as well
as an increase of yellowness and a slight decrease of lightness.
Only few flavour attributes of the corn-snacks were significantly
affected by the addition of new additives or the extrusion condi-
additives were: corn-ID, aftertaste and off-flavour.
Going further, there was no significant differences between
snacks obtained without additive and enriched with flour from
Jerusalem artichoke in terms of intensity of corn snack ID flavour.
30 A. Pe˛ ksa et al. / LWT - Food Science and Technology 72 (2016) 26e36

Table 2
Descriptive sensory analysis of corn snacks' appearance as affected by different flour types and extrusion conditionsa.

Flour type Speed (rpm) Temperature (
C) Appearance

Irregularity Colour Colour homogeneity Structure

Control 200 120/100/80 0.5 ± 0.1 0.7 ± 0.1 10.0 ± 0.1 9.9 ± 0.1
140/120/100 0.1 ± 0.1 1.1 ± 0.1 10.0 ± 0.1 10.0 ± 0.1
160/140/120 0.5 ± 0.1 2.1 ± 0.1 8.3 ± 1.2 9.6 ± 0.3
300 120/100/80 0.5 ± 0.1 1.1 ± 0.1 9.9 ± 0.1 9.6 ± 0.3
140/120/100 0.1 ± 0.1 1.9 ± 0.2 9.9 ± 0.1 9.9 ± 0.1
160/140/120 0.1 ± 0.1 3.1 ± 0.1 10.0 ± 0.1 10.0 ± 0.1
Jer. artichoke 200 120/100/80 9.3 ± 0.2 6.3 ± 0.5 7.8 ± 1.1 1.9 ± 0.2
140/120/100 5.2 ± 0.1 6.4 ± 0.4 7.3 ± 1.1 3.7 ± 0.5
160/140/120 7.7 ± 0.5 7.1 ± 0.4 6.4 ± 1.5 3.0 ± 0.4
300 120/100/80 5.4 ± 0.3 5.9 ± 0.3 8.9 ± 0.3 3.1 ± 0.6
140/120/100 2.0 ± 0.7 6.3 ± 0.4 8.9 ± 0.3 5.3 ± 1.0
160/140/120 2.6 ± 0.5 7.1 ± 0.4 8.0 ± 0.9 5.8 ± 1.0
Amaranth 200 120/100/80 0.9 ± 0.2 1.1 ± 0.3 9.9 ± 0.1 9.5 ± 0.1
140/120/100 0.8 ± 0.1 1.4 ± 0.2 9.9 ± 0.1 8.4 ± 1.2
160/140/120 0.4 ± 0.1 1.3 ± 0.2 9.9 ± 0.1 9.8 ± 0.1
300 120/100/80 0.7 ± 0.1 1.3 ± 0.2 9.9 ± 0.1 9.6 ± 0.2
140/120/100 1.6 ± 0.2 2.3 ± 0.1 9.8 ± 0.2 9.2 ± 0.3
160/140/120 0.4 ± 0.1 2.1 ± 0.4 9.9 ± 0.1 9.8 ± 0.1
Pumpkin 200 120/100/80 7.9 ± 0.5 8.3 ± 0.3 8.8 ± 0.5 2.2 ± 0.6
140/120/100 7.8 ± 0.6 9.1 ± 0.3 8.4 ± 0.6 1.8 ± 0.6
160/140/120 5.9 ± 0.9 9.2 ± 0.2 6.8 ± 0.7 2.6 ± 0.6
300 120/100/80 4.2 ± 1.2 8.0 ± 0.3 7.8 ± 0.5 2.7 ± 0.5
140/120/100 4.1 ± 1.1 8.7 ± 0.3 7.7 ± 0.5 3.7 ± 0.7
160/140/120 3.0 ± 1.4 8.8 ± 0.4 7.4 ± 0.7 3.9 ± 0.9

ANOVA Testb

Additive *** *** *** ***

Speed *** * NS ***
Temperature ** *** * *
Addit.  Speed *** *** * **
Addit.  Temp *** * NS *

LSD Multiple Range Testc

ADDITIVE
Control 0.3 b 1.7 c 9.7 a 9.8 a
Artichoke 5.4 a 6.5 b 7.9 b 3.8 b
Amaranth 0.8 b 1.6 c 9.9 a 9.4 a
Pumpkin 5.5 a 8.7 a 7.8 b 2.8 c
SPEED
200 3.9 a 4.5 b 8.6 6.0 b
300 2.0 b 4.7 a 9.0 6.9 a
TEMPERATURE
120/100/80 3.7 a 4.1 c 9.1 a 6.1 b
140/120/100 2.7 b 4.6 b 9.0 a 6.5 ab
160/140/120 2.6 b 5.1 a 8.3 b 6.8 a
a
Mean of sixteen values.
b
NS ¼ not significant at p < 0.05;*,**, and***, significant at p < 0.05, 0.01, and 0.001, respectively.
c
Values were the mean of 8 panellists (±standard error); values followed by the same letter, within each factor, were not significantly different at p < 0.05.

Both these samples were scored more than 4 points, independently
of screw rotation and process temperature. However, there was a
significant decrease in the score of the corn snack ID flavour in
snacks enriched with flour from amaranth seeds and pumpkin
flesh, and at the same time new off-flavours appeared. The sample
with the lowest intensity of the characteristic corn-ID attribute was
that of pumpkin, probably because of the intense and characteristic
flavour of the pumpkin flesh. A similar trend was observed for the
intensity of the fried flavour, with the highest intensities being
found in control and artichoke snacks. All analysed products
showed very low intensities of rancidity, oiliness, and burnt notes
implying the high quality of the products prepared, independently
of extrusion temperature and screw rotation speed. Using the Je-
rusalem artichoke and pumpkin as additives in the corn snacks
production contributed to extend the time of snack feeling in the
mouth after swallowing the food (aftertaste), regardless of extru-
sion conditions (3.7e5.3 points), in relation to control sample
(1.9e4.3 points). Additionally, the used additives differed in impact
on creation the untypical flavour of corn snacks (off-flavours). The
most favourable additive was Jerusalem artichoke, where obtained
snacks did not differ significantly from control sample, regardless of
applied extrusion conditions. The untypical corn snack flavour was
detectable in products with amaranth and pumpkin addition,
particularly in samples extruded at lower screw rotation speeds
(proportionally 1.1e3.7 and 3.4e4.7).
On the other hand, extrusion conditions did not affect most of
snacks flavour attributes. Only the aftertaste was affected with
longer times being found when consuming snacks prepared using
higher extruding temperatures profiles, especially 160/140/120
C.
The flavour of extruded snacks depends on the chemical
composition of raw material and extrusion parameters as thermal
energy and shear stress. Changes in the flavour profile as compared
to the control samples needs suitable time to be developed (Lusas &
Rooney, 2001), thus the extrusion conditions controlling the resi-
dence time of the product within the extruder can affect the
flavour. Also secondary metabolites, such as Maillard reaction
 A. Pe˛ ksa et al. / LWT - Food Science and Technology 72 (2016) 26e36 31

Table 3
Colour of enriched corn snacks as affected by different flour types and extrusion conditions.a

Flour type Speed (rpm) Temperature (
C) Colour

L* a* b*

Control 200 120/100/80 72 ± 2.7 3.98 ± 0.12 27 ± 2.7

140/120/100 77.±0.8 3.20 ± 0.11 34 ± 0.9
160/140/120 76 ± 0.8 2.97 ± 0.18 34 ± 2.8
300 120/100/80 75 ± 1.3 2.46 ± 0.20 26 ± 0.6
140/120/100 77 ± 1.0 3.04 ± 0.06 32 ± 1.2
160/140/120 76 ± 0.2 2.83 ± 0.19 34 ± 1.2
Artichoke 200 120/100/80 70 ± 2.4 1.15 ± 0.23 32 ± 1.0
140/120/100 69 ± 3.0 0.97 ± 0.44 32 ± 1.4
160/140/120 69 ± 2.3 0.45 ± 0.20 31 ± 1.5
300 120/100/80 72 ± 0.5 2.15 ± 0.11 29 ± 1.1
140/120/100 73 ± 1.3 1.94 ± 0.18 29 ± 0.3
160/140/120 68 ± 3.1 1.07 ± 0.21 32 ± 0.9
Amaranth 200 120/100/80 74 ± 1.6 2.33 ± 0.18 27 ± 0.8
140/120/100 75 ± 0.9 2.52 ± 0.12 30 ± 1.0
160/140/120 69 ± 3.2 1.98 ± 0.15 28 ± 1.0
300 120/100/80 75 ± 1.3 4.38 ± 0.05 30 ± 0.8
140/120/100 76 ± 1.2 2.36 ± 0.05 28 ± 0.2
160/140/120 76 ± 0.1 1.89 ± 0.16 30 ± 0.2
Pumpkin 200 120/100/80 69 ± 1.6 3.42 ± 0.79 40 ± 1.5
140/120/100 70 ± 0.5 3.88 ± 0.39 38 ± 1.6
160/140/120 69 ± 1.4 5.92 ± 0.30 40 ± 0.5
300 120/100/80 70 ± 1.2 3.76 ± 0.13 39 ± 0.9
140/120/100 69 ± 2.3 5.02 ± 0.92 40 ± 1.8
160/140/120 67 ± 2.6 6.03 ± 0.10 37 ± 1.0

ANOVA Testb

Additive * *** **
Speed NS NS NS
Temperature NS NS NS
Addit.  Speed ** *** ***
Addit.  Temp ** *** ***

LSD Multiple Range Testc

ADDITIVE
Control 72.36 a 2.31 b 30.18 b
Artichoke 71.50 b 0.14 a 33.40 a
Amaranth 73.54 a 0.34 a 33.37 a
Pumpkin 71.63 b 0.23 a 33.00 a
SPEED
200 71.99 0.51 32.55
300 72.53 0.63 32.43
TEMPERATURE
120/100/80 72.79 0.61 32.70
140/120/100 72.14 0.54 32.97
160/140/120 71.84 0.55 31.80
a
Mean of ten values.
b
NS ¼ not significant at p < 0.05;*,**, and***, significant at p < 0.05, 0.01, and 0.001, respectively.
c
Values followed by the same letter, within each factor, were not significantly different at p < 0.05.

products, can influence on the flavour of extruded snacks. In this
way, raw materials rich in sugars, such as pumpkin flesh, can be the
reason of untypical corn flavour (off-flavours) of corn snacks.
All texture parameters, except graininess depended on the type
of additive used (Table 5). Significant effects on snacks texture were
observed as affected by the screw speed, with the exceptions of
graininess and toothpacking. Finally, the extrusion temperature
affected mainly hardness and toothpacking of snacks.
Control, Jerusalem artichoke and pumpkin snacks had similar
hardness, with amaranth products being the softest ones. The
analysed snacks demonstrated the correct crunchiness, evaluated
in the range from 8.1 to 9.6 points in a 10-point scale. Therefore, the
extrusion conditions had not important influence on the crunchi-
ness of snacks enriched with different additives. However, it was
observed that the lowest screw rotation speed (200 rpm) slightly
contributed to enhance the crunchiness of corn snacks. The addi-
tive nature and the extrusion conditions significantly affected the
scores of the corn snack structure. In this regard, the most
favourable additive was amaranth flour (scores ranging from 8.4 to
8.9); the amaranth snacks had a structure equivalent to that of the
control samples. The use of Jerusalem artichoke and pumpkin flesh
flours greatly contributed to deterioration in the structure of corn
snacks. Furthermore, enhancing the screw rotation speed had the
favourable influence on the structure of products enriched with
these additives. This was probably the effect of the presence in
Jerusalem artichoke and pumpkin flours soluble fibre fractions like,
proportionally inulin and pectin. Their high water binding prop-
erties could limit the starch access to the water, its gelatinization
and consequently not proper expansion of corn snacks and their
structure creation (Brennan et al., 2008; Peressini et al., 2015). More
drastic conditions (higher temperature and screw speed) could
help in starch gelatinization process in the case of the decreasing of
the quantity of available water (Bisharat et al., 2013).
The graininess of snacks was not affected by the factors under
evaluation. The solubility of the snacks in the mouth took
maximum values for the snacks prepared using Jerusalem artichoke
32 A. Pe˛ ksa et al. / LWT - Food Science and Technology 72 (2016) 26e36

Table 4
Descriptive sensory analysis of corn snacks' flavour as affected by different flour types and extrusion conditions.a

Flour type Speed (rpm) Temperature (
C) Flavour

Salt Corn-ID Fried Rancidity Oily Burnt Aftertaste Off-flavour

Control 200 120/100/80 2.2 ± 0.1 4.4 ± 0.4 2.1 ± 0.4 0.1 ± 0.1 0.3 ± 0.2 0.0 ± 0.1 2.0 ± 0.2 0.1 ± 0.1
140/120/100 1.8 ± 0.2 4.9 ± 0.4 1.6 ± 0.3 0.1 ± 0.1 0.4 ± 0.2 0.0 ± 0.1 4.3 ± 0.6 0.4 ± 0.4
160/140/120 2.0 ± 0.3 4.4 ± 0.4 2.1 ± 0.3 0.1 ± 0.1 0.3 ± 0.2 0.0 ± 0.1 1.9 ± 0.3 0.2 ± 0.2
300 120/100/80 1.9 ± 0.2 4.2 ± 0.2 2.4 ± 0.5 0.1 ± 0.1 0.6 ± 0.3 0.0 ± 0.1 3.1 ± 0.4 0.2 ± 0.2
140/120/100 1.5 ± 0.2 4.2 ± 0.5 2.1 ± 0.3 0.1 ± 0.1 0.4 ± 0.2 0.4 ± 0.1 3.2 ± 0.3 0.4 ± 0.4
160/140/120 2.0 ± 0.3 4.9 ± 0.4 2.9 ± 0.5 0.1 ± 0.1 0.6 ± 0.3 0.0 ± 0.1 3.8 ± 0.3 0.2 ± 0.2
Artichoke 200 120/100/80 1.8 ± 0.3 4.5 ± 0.2 3.8 ± 0.5 0.1 ± 0.1 0.6 ± 0.3 0.1 ± 0.1 5.1 ± 0.4 1.5 ± 0.4
140/120/100 2.1 ± 0.3 4.6 ± 0.3 3.6 ± 0.5 0.1 ± 0.1 0.5 ± 0.3 0.0 ± 0.1 4.9 ± 0.4 1.2 ± 0.5
160/140/120 2.8 ± 0.4 4.4 ± 0.3 3.8 ± 0.5 0.3 ± 0.2 0.8 ± 0.3 0.0 ± 0.1 5.3 ± 0.5 1.2 ± 0.5
300 120/100/80 2.1 ± 0.3 4.2 ± 0.4 3.5 ± 0.5 0.1 ± 0.1 1.1 ± 0.6 0.0 ± 0.1 5.3 ± 0.6 1.1 ± 0.5
140/120/100 1.8 ± 0.3 4.1 ± 0.5 2.4 ± 0.2 0.0 ± 0.1 0.6 ± 0.3 0.0 ± 0.1 3.7 ± 0.6 1.1 ± 0.4
160/140/120 2.8 ± 0.4 4.1 ± 0.8 3.0 ± 0.5 0.1 ± 0.1 0.3 ± 0.2 0.0 ± 0.1 5.4 ± 0.7 0.6 ± 0.2
Amaranth 200 120/100/80 2.3 ± 0.3 2.2 ± 0.6 2.0 ± 0.3 0.0 ± 0.1 0.4 ± 0.2 0.0 ± 0.1 3.7 ± 0.6 2.9 ± 0.3
140/120/100 1.7 ± 0.3 2.7 ± 0.5 1.4 ± 0.4 0.3 ± 0.1 1.5 ± 0.3 0.0 ± 0.1 3.9 ± 0.4 3.6 ± 0.5
160/140/120 2.3 ± 0.3 2.6 ± 0.5 1.3 ± 0.4 0.2 ± 0.1 0.3 ± 0.2 0.0 ± 0.1 4.9 ± 0.5 3.7 ± 0.5
300 120/100/80 1.5 ± 0.2 2.3 ± 0.6 1.3 ± 0.4 0.1 ± 0.1 0.2 ± 0.1 0.0 ± 0.1 3.1 ± 0.3 2.5 ± 0.2
140/120/100 1.5 ± 0.1 2.3 ± 0.6 1.4 ± 0.4 0.2 ± 0.1 0.2 ± 0.1 0.0 ± 0.1 3.1 ± 0.3 2.7 ± 0.3
160/140/120 1.9 ± 0.4 3.0 ± 0.5 1.3 ± 0.5 0.2 ± 0.2 0.1 ± 0.1 0.8 ± 0.1 2.9 ± 0.4 1.1 ± 0.3
Pumpkin 200 120/100/80 1.5 ± 0.2 1.9 ± 0.5 0.9 ± 0.3 0.0 ± 0.1 0.0 ± 0.1 0.1 ± 0.1 4.4 ± 0.6 4.3 ± 1.0
140/120/100 1.9 ± 0.3 1.4 ± 0.4 1.1 ± 0.3 0.0 ± 0.1 0.0 ± 0.1 0.0 ± 0.1 4.9 ± 0.6 4.7 ± 0.9
160/140/120 1.9 ± 0.3 1.9 ± 0.5 1.3 ± 0.3 0.2 ± 0.1 0.1 ± 0.1 0.3 ± 0.1 5.3 ± 0.7 4.3 ± 0.9
300 120/100/80 1.9 ± 0.4 1.7 ± 0.4 1.3 ± 0.3 0.1 ± 0.1 0.1 ± 0.1 0.1 ± 0.1 4.6 ± 0.6 4.3 ± 1.0
140/120/100 1.9 ± 0.4 2.1 ± 0.3 1.3 ± 0.4 0.1 ± 0.1 0.1 ± 0.1 0.1 ± 0.1 4.7 ± 0.7 3.4 ± 1.1
160/140/120 1.9 ± 0.5 2.6 ± 0.5 1.6 ± 0.4 0.2 ± 0.1 0.6 ± 0.4 0.3 ± 0.1 5.2 ± 0.7 3.4 ± 1.0

ANOVA Testb

Additive NS *** *** NS NS NS *** ***

Speed NS NS NS NS NS NS NS *
Temperature NS NS NS NS NS NS * NS
Addit.  Speed NS NS * NS NS NS NS NS
Addit.  Temp NS NS NS NS NS NS NS NS

LSD Multiple Range Testc

ADDITIVE
Control 1.9 4.5 a 2.2 b 0.1 0.4 0.1 3.2 b 0.2 d
Artichoke 2.2 4.3 a 3.3 a 0.1 0.6 0.0 4.9 a 1.1 c
Amaranth 1.9 2.5 b 1.4 c 0.2 0.4 0.1 3.6 b 2.7 b
Pumpkin 1.9 1.8 c 1.2 c 0.1 0.1 0.1 4.8 a 4.1 a
SPEED
200 2.0 3.3 2.1 0. 0.4 0.0 4.3 2.3 a
300 1.9 3.3 2.0 0.1 0.4 0.1 4.0 1.8 b
TEMPERATURE
120/100/80 1.9 3.1 2.2 0.1 0.4 0.0 3.9 b 2.1
140/120/100 1.8 3.3 1.9 0.1 0.5 0.1 4.1 ab 2.2
160/140/120 2.2 3.5 2.1 0.2 0.4 0.2 4.5 a 1.8
a
Mean of sixteen values.
b
NS ¼ not significant at p < 0.05;*,**, and***, significant at p < 0.05, 0.01, and 0.001, respectively.
c
Values were the mean of 8 panellists (±standard error); values followed by the same letter, within each factor, were not significantly different at p < 0.05.

and especially those prepared using a screw speed of 300 rpm. It is
important to mention that the addition of any of the new additives
significantly reduced the toothpacking, increasing the quality of the
products. Probably additives rich in fat or inulin need higher tem-
peratures and mechanical shear during extrusion to obtain neces-
sary starch degradation, improving starch solubility and
simultaneously decreasing the toothpacking sensory perception
(Capriles et al., 2009; Jin et al., 1995; Mezreb et al., 2006).
3.2. Water absorption index (WAI) and water solubility index (WSI)
WAI and WSI are considered by different authors as indicators of
the degree of starch gelatinization and its degradation. The higher
content of soluble polysaccharides released from the starch poly-
mer chains after extrusion can affect on the increase of WSI and the
decrease of WAI values (Jin et al., 1995; Suksomboon,
Limroongreungrat, Sangnark, Thititumjariya, & Noomhorm, 2011).
Starch transformation during extrusion are responsible for both
physicochemical properties of extrudates such as expansion de-
gree, products density, structure or texture and the WAI/WSI
values.
In the experiment there was not stated significant dependence
between WAI values and such sensory attributes of the texture as
hardness, crunchiness and structure, however it was found that
WSI increased along with the improving the structure of the
extrudate (r ¼ 0.750; R2 ¼ 0.562), i.e. along with better expansion of
snacks and their adequate, uniform porosity. Bisharat et al. (2013)
explained that uniform proper porosity affected water absorption
which was influenced by the void space. The higher void space
assisted the diffusion of water in the inner part of the products,
accelerating their rehydration.
The values of the WAI of the corn snacks depended on the type
of the additive used in the mixture with corn grits as well as on the
temperature level during extrusion (Table 6). Besides, only slight
effects of the screw rotation speed on this feature of the snacks was
found. The values of WAI were within the range 3.90e4.81 (g water
 A. Pe˛ ksa et al. / LWT - Food Science and Technology 72 (2016) 26e36 33

Table 5
Descriptive sensory analysis of corn snacks' texture as affected by different flour types and extrusion conditions.a

Flour type Speed (rpm) Temperature (
C) Texture

Hardness Crunchiness Structure Graininess Solubility Tooth-packing

Control 200 120/100/80 9.3 ± 0.2 9.6 ± 0.3 9.8 ± 0.1 2.3 ± 0.4 4.4 ± 0.3 8.4 ± 0.5
140/120/100 8.2 ± 0.2 9.1 ± 0.2 8.6 ± 1.2 1.9 ± 0.4 5.7 ± 0.4 7.3 ± 0.5
160/140/120 8.3 ± 0.4 8.5 ± 0.4 9.3 ± 0.3 1.9 ± 0.5 5.5 ± 0.4 7.4 ± 0.7
300 120/100/80 8.7 ± 0.2 8.8 ± 0.3 9.5 ± 0.2 2.0 ± 0.5 5.1 ± 0.4 8.3 ± 0.6
140/120/100 8.1 ± 0.3 8.5 ± 0.3 9.6 ± 0.3 1.9 ± 0.4 5.3 ± 0.5 7.6 ± 0.7
160/140/120 7.1 ± 0.2 8.1 ± 0.3 9.7 ± 0.3 2.4 ± 0.7 5.3 ± 0.7 7.6 ± 0.7
Artichoke 200 120/100/80 9.0 ± 0.4 9.1 ± 0.4 2.0 ± 0.4 1.9 ± 0.6 5.9 ± 0.7 5.5 ± 0.7
140/120/100 9.5 ± 0.2 9.4 ± 0.2 3.1 ± 0.5 2.1 ± 0.7 5.9 ± 0.6 5.4 ± 0.8
160/140/120 8.6 ± 0.2 9.3 ± 0.3 2.9 ± 0.4 2.0 ± 0.6 6.1 ± 0.4 5.1 ± 0.7
300 120/100/80 8.4 ± 0.3 8.9 ± 0.3 3.5 ± 0.6 1.6 ± 0.6 6.3 ± 0.5 5.9 ± 0.7
140/120/100 7.8 ± 0.3 8.7 ± 0.3 6.4 ± 1.2 2.0 ± 0.6 6.7 ± 0.3 5.4 ± 0.7
160/140/120 7.6 ± 0.4 9.3 ± 0.2 6.9 ± 0.8 2.1 ± 0.7 7.7 ± 0.3 4.5 ± 0.8
Amaranth 200 120/100/80 7.1 ± 0.4 8.3 ± 0.2 8.4 ± 0.8 1.9 ± 0.6 3.9 ± 0.5 7.6 ± 0.4
140/120/100 7.3 ± 0.5 8.3 ± 0.3 8.8 ± 0.7 2.0 ± 0.5 4.6 ± 0.6 6.8 ± 0.6
160/140/120 7.0 ± 0.5 8.4 ± 0.3 8.8 ± 0.8 1.9 ± 0.6 4.6 ± 0.7 6.4 ± 0.7
300 120/100/80 6.5 ± 0.6 8.1 ± 0.4 8.8 ± 0.7 1.6 ± 0.3 5.4 ± 0.3 6.9 ± 0.6
140/120/100 7.5 ± 0.6 8.3 ± 0.6 8.4 ± 0.8 2.0 ± 0.3 4.0 ± 0.6 7.0 ± 0.5
160/140/120 6.6 ± 0.7 8.3 ± 0.4 8.9 ± 0.7 1.9 ± 0.6 5.1 ± 0.7 6.7 ± 0.7
Pumpkin 200 120/100/80 9.4 ± 0.3 8.9 ± 0.3 2.1 ± 0.6 2.5 ± 0.5 3.9 ± 0.6 5.8 ± 0.5
140/120/100 9.4 ± 0.3 8.8 ± 0.3 2.1 ± 0.6 2.6 ± 0.5 3.9 ± 0.5 5.6 ± 0.5
160/140/120 8.9 ± 0.4 8.7 ± 0.3 3.0 ± 0.7 2.8 ± 0.6 4.3 ± 0.4 5.2 ± 0.5
300 120/100/80 8.8 ± 0.4 8.6 ± 0.3 3.4 ± 0.9 2.5 ± 0.6 4.3 ± 0.6 5.1 ± 0.5
140/120/100 8.3 ± 0.4 8.6 ± 0.3 4.2 ± 1.0 2.5 ± 0.7 4.6 ± 0.7 5.1 ± 0.5
160/140/120 7.6 ± 0.4 8.6 ± 0.3 4.3 ± 1.0 1.8 ± 0.6 5.4 ± 0.9 4.4 ± 0.7

ANOVA Testb

Additive *** *** *** NS *** ***

Speed *** * *** NS * NS
Temperature *** NS NS NS NS *
Addit.  Speed NS NS *** NS NS NS
Addit.  Temp NS NS NS NS NS NS

LSD Multiple Range Testc

ADDITIVE
Control 8.3 b 8.8 ab 9.4 a 2.1 5.2 b 7.8 a
Artichoke 8.5 ab 9.1 a 4.1 b 1.9 6.4 a 5.3 c
Amaranth 7.0 c 8.3 c 8.7 a 1.9 4.6 c 6.9 b
Pumpkin 8.7 a 8.7 b 3.2 c 2.4 4.4 c 5.2 c
SPEED
200 8.5 a 8.9 a 5.7 b 2.2 4.9 b 6.4
300 7.7 b 8.6 b 7.0 a 2.0 5.4 a 6.2
TEMPERATURE
120/100/80 8.4 a 8.8 5.9 2.0 4.9 6.7 a
140/120/100 8.3 a 8.7 6.4 2.1 5.1 6.3 ab
160/140/120 7.7 b 8.6 6.7 2.1 5.5 5.9 b
a
Mean of sixteen values.
b
NS ¼ not significant at p < 0.05;*,**, and***, significant at p < 0.05, 0.01, and 0.001, respectively.
c
Values were the mean of 8 panellists (±standard error); values followed by the same letter, within each factor, were not significantly different at p < 0.05.

g1dm) and increased along with the temperature but decreased in
lower speed conditions. The lowest and highest WAI values were
found in control and pumpkin snacks, respectively. Also
Suksomboon et al. (2011) stated the increase of WAI value along
with the increase in extrusion temperature and only slight influ-
ence of screw speed on WAI value in rice and soybean snacks which
ranged from 3.25 to 3.97 g g1. Another authors (Jin et al., 1995)
studying the physical properties of corn meal extruded with soy
fiber reported that screw speed had significant effects on WAI
determined in extrudates. Increasing the screw speed produced a
lower overall WAI. As they explained, at low screw speed (low
shear) there were more undamaged polymer chains and a greater
availability of hydrophilic groups which could bind more water
molecules. Thus, higher values of WAI were observed in snacks
extruded at lower screw speed. Such additives, like fiber or sugar
which decrease a degree of starch gelatinization can cause an in-
crease WAI value (Ding et al., 2005; Jin et al., 1995; Mezreb et al.,
2006; Suksomboon et al., 2011). This is why WAI value in snacks
enriched with pumpkin flour was the highest. The incorporation of
additives to corn grits resulted in a decrease of WSI of the corn
snacks, from a mean of 596 g/kg to values in the range 589e345 g/
kg. Observed changes depended on the type of additive used and
extrusion parameters (Table 6). Snacks enriched with Jerusalem
artichoke and with pumpkin flours showed equivalent values of
WSI, which values were lower than those of control and amaranth
snacks. The most favourable extruding conditions, leading to the
highest values of WSI, were those using the highest screw rotation
speed (300 rpm) and the highest temperature profile (160/140/
120
C). These experimental findings agreed with those previously
reported by other authors (Ding et al., 2005; Jin et al., 1995; Mezreb
et al., 2006; Suksomboon et al., 2011), whose studies on extruded
snacks from rice flour, corn or wheat proved that high extrusion
temperature and shear stress generated during screw rotation are
needed to cause suitable starch transformation, such as gelatini-
zation and degradation, leading to increased values of WSI. Among
the factors decreasing starch gelatinization and dough viscosity are
34 A. Pe˛ ksa et al. / LWT - Food Science and Technology 72 (2016) 26e36

Table 6
Water absorption index (WAI) and water solubility index (WSI) of enriched corn snacks as affected by different flour types and extrusion conditions.a

Flour type Speed (rpm) Temperature (
C) WAI (g water g1 dm) WSI (g kg1)

Control 200 120/100/80 3.90 ± 0.23 434 ± 12

140/120/100 4.54 ± 0.04 568 ± 5
160/140/120 4.47 ± 0.14 606 ± 1
300 120/100/80 4.06 ± 0.13 642 ± 15
140/120/100 4.00 ± 0.19 655 ± 4
160/140/120 4.27 ± 0.46 673 ± 3
Artichoke 200 120/100/80 4.40 ± 0.19 345 ± 4
140/120/100 4.81 ± 0.04 354 ± 1
160/140/120 4.65 ± 0.16 402 ± 0
300 120/100/80 4.04 ± 0.42 394 ± 2
140/120/100 3.91 ± 0.45 356 ± 3
160/140/120 4.43 ± 0.02 589 ± 3
Amaranth 200 120/100/80 4.19 ± 0.01 462 ± 1
140/120/100 4.36 ± 0.02 518 ± 1
160/140/120 4.39 ± 0.21 529 ± 1
300 120/100/80 4.26 ± 0.06 582 ± 2
140/120/100 4.66 ± 0.14 606 ± 7
160/140/120 4.16 ± 0.10 372 ± 13
Pumpkin 200 120/100/80 4.18 ± 0.10 388 ± 6
140/120/100 4.26 ± 0.16 390 ± 1
160/140/120 4.79 ± 0.14 369 ± 2
300 120/100/80 4.47 ± 0.11 395 ± 21
140/120/100 4.53 ± 0.17 435 ± 1
160/140/120 4.51 ± 0.63 467 ± 1

ANOVA Testb

Additive ** ***
Speed * ***
Temperature ** ***
Addit.  Speed *** ***
Addit.  Temp ** ***
LSD Multiple Range Testc

ADDITIVE
Control 4.21 b 596 a
Artichoke 4.37 ab 407 c
Amaranth 4.34 ab 511 b
Pumpkin 4.55 a 407 c
SPEED
200 4.41 a 447 b
300 4.27 b 514 a
TEMPERATURE
120/100/80 4.19 b 455 c
140/120/100 4.38 a 485 b
160/140/120 4.46 a 501 a
a
Mean of six values.
b
NS ¼ not significant at p < 0.05;*,**, and***, significant at p < 0.05, 0.01, and 0.001, respectively.
c
Values followed by the same letter, within each factor, were not significantly different at p < 0.05.

the high moisture of the dough and fat content; this could be the
reason of the improvement of WSI of corn snacks enriched with
amaranth flour after the increase of the screw speed.
3.3. Polyphenols content and antioxidant activity
The total polyphenols content (TPC) in enriched corn snacks
obtained during the experiment depended both on the type of
additive used and extrusion conditions (Table 7). The TPC was
significantly increased after the addition of all of studied additives;
however, the highest TPC value was that of the snacks enriched
with pumpkin flour; they contained from 6 to 13 times more
polyphenols as compared to the other samples. Besides, it was
found that the TPC also increased with the screw speed and the
extruding temperature. Extrusion conditions can affect the poly-
merization of phenolic acids and this way also their extractability
from the material. This effect of extrusion on polyphenols is cultivar
depended (Brennan, Brennan, Derbyshire, & Tiwari, 2011). Anton
et al. (2009) observed losses of polyphenols in corn snacks forti-
fied with navy and red bean flour after extrusion, higher in products
with red bean flour, amounting up to 70%, while Zielin  ski,
Michalska, Piskula, and Kozłowska (2006) stated a significant in-
crease in free/bound some phenolic acids during extrusion of
buckwheat.
The antioxidant activity (DPPH, ABTS and FRAP) of the func-
tional snacks was significantly increased as compared to the control
samples; this statement was especially true for the pumpkin and
Jerusalem artichoke (Table 7). The additions of pumpkin and Jeru-
salem artichoke flours increased the DPPH, ABTS, and FRAP values
by 91, 112, and 226% (pumpkin), and 34, 32, and 159% (Jerusalem
artichoke), respectively. Besides, increases in the screw rotation
speed and extruding temperature profile also led to higher values
of the antioxidant activity of the corn snacks as measured by all
three methods. This could be an effect of the increased release of
polyphenols from mechanically damaged cells of plant material
under drastic condition of high share rate or the creation of poly-
meric compounds defined as melanoidin and among them such
compound as hydroxymethyl furfural, which may exhibit antioxi-
dant capacity (Brennan et al., 2011).
Only slight effects of amaranth addition on the antiradical FRAP
 A. Pe˛ ksa et al. / LWT - Food Science and Technology 72 (2016) 26e36 35

Table 7
Polyphenols content and antioxidant activity of enriched corn snacks as affected by different flour types and extrusion conditions.a

Flour type Speed (rpm) Temperature (
C) Antioxidant activity Polyphenols (mg 100 g1 dm)

DPPH ABTS FRAP

1
(mmol Trolox eq. 100 g dm)

Control 200 120/100/80 53 ± 2.2 135 ± 13 1661 ± 110 331 ± 35

140/120/100 71 ± 0.4 188 ± 16 2613 ± 130 706 ± 48
160/140/120 90 ± 4.8 244 ± 50 3604 ± 91 1252 ± 93
300 120/100/80 61 ± 0.6 184 ± 26 2118 ± 72 942 ± 90
140/120/100 77 ± 1.0 222 ± 12 2751 ± 39 1319 ± 56
160/140/120 99 ± 3.6 294 ± 22 3706 ± 65 2018 ± 60
Artichoke 200 120/100/80 94 ± 4.4 292 ± 12 6426 ± 482 2898 ± 168
140/120/100 95 ± 3.7 254 ± 23 4563 ± 221 2364 ± 172
160/140/120 91 ± 3.9 268 ± 13 4795 ± 223 2335 ± 338
300 120/100/80 93 ± 1.7 263 ± 13 5198 ± 336 2854 ± 59
140/120/100 93 ± 0.2 275 ± 20 4976 ± 192 3372 ± 426
160/140/120 114 ± 3 315 ± 38 6262 ± 366 4097 ± 266
Amaranth 200 120/100/80 62 ± 2.9 170 ± 37 2543 ± 45 3265 ± 47
140/120/100 63 ± 2.2 164 ± 15 2146 ± 66 3238 ± 242
160/140/120 60 ± 1.8 165 ± 32 2438 ± 41 3282 ± 234
300 120/100/80 58 ± 5.2 173 ± 12 2089 ± 35 3356 ± 138
140/120/100 66 ± 2.6 167 ± 30 2363 ± 105 3852 ± 144
160/140/120 64 ± 4.4 206 ± 9 2263 ± 34 3700 ± 356
Pumpkin 200 120/100/80 96 ± 1.0 266 ± 40 5193 ± 142 5138 ± 321
140/120/100 109 ± 3 344 ± 23 6096 ± 84 6102 ± 58
160/140/120 138 ± 2 500 ± 4 7208 ± 84 7440 ± 377
300 120/100/80 118 ± 2 380 ± 23 6711 ± 126 7883 ± 231
140/120/100 168 ± 3 554 ± 6 7766 ± 240 11,021 ± 577
160/140/120 200 ± 4 637 ± 45 7536 ± 233 12,396 ± 382

ANOVA Testb

Additive *** *** *** ***

Speed *** *** *** ***
Temperature *** *** *** ***
Addit.  Speed *** *** *** ***
Addit.  Temp *** *** *** ***

LSD Multiple Range Testc

ADDITIVE
Control 72.2 c 211 c 2074 c 1095 d
Artichoke 96.9 b 278 b 5370 b 2987 c
Amaranth 62.1 d 174 d 2307 d 3449 b
Pumpkin 138 a 447 a 6752 a 8330 a
SPEED
200 85.1 b 249 b 4108 b 3196 b
300 101 a 306 a 4478 a 4734 a
TEMPERATURE
120/100/80 79.3 c 233 c 3992 b 3333 c
140/120/100 92.8 b 271 b 4159 b 3997 b
160/140/120 107 a 329 a 4727 a 4565 a
a
Mean of eight values.
b
NS ¼ not significant at p < 0.05;*,**, and***, significant at p < 0.05, 0.01, and 0.001, respectively.
c
Values followed by the same letter, within each factor, were not significantly different at p < 0.05.

properties of the corn snacks was found, regardless of the process
conditions. It was probably because of lower mechanical energy
created during processing the material of enhanced fat content and
of low sugars level as compared to pumpkin flesh or Jerusalem
artichoke flours (Mezreb et al., 2006; Silva et al., 2014).
Anton et al. (2009) found in their experiment that the TPC of
corn extrudates enriched with bean flour decreased in the range
10e70% compared to the raw mixtures, depending on bean variety.
However, other authors (Alvarez-Jubete et al., 2010; Dini et al.,
2013; Sharma et al., 2012; Stojceska, Ainsworth, Plunkett, &
IbanogluŞ, 2009) stated that thermal processes, such as extrusion,
baking, steaming and others can increase TPC in commercial
products. In the opinion of those authors the same processes lead to
the increase of antioxidant activity of food products, probably by
the development of new antioxidants, including products of the
Maillard reaction or non-enzymatic browning reactions, such as
melanoidins. Antioxidant properties of Maillard reaction products
have been reported to be strongly affected by the physico-chemical
properties of the food matrix and by the conditions of processing
(Manzocco, Calligaris, Mastrocola, Nicoli, & Lerici, 2001). It was also
confirmed by some authors that TPC and antioxidant activity of
extruded food products changed in different range depending on
raw material moisture and extrusion conditions, particularly the
temperature and screw rotation speed, which influenced the me-
chanical energy (Anton et al., 2009; Dini et al. 2013; Sharma et al.,
2012).
4. Conclusion
Flours made from novel sources such as Jerusalem artichoke,
amaranth seeds, and pumpkin flesh were used as additives in corn
snacks processing. They considerably increased the total content of
polyphenols (TPC) e almost eightfold and antioxidant capacity
(DPPH, ABTS, and FRAP) of regular corn snacks, but this was
36 A. Pe˛ ksa et al. / LWT - Food Science and Technology 72 (2016) 26e36
especially evident for the pumpkin and Jerusalem artichoke flours
independently on screw rotation speed and extruding temperature.
The pumpkin flour increased redness and intensity of yellow colour
and, similarly like Jerusalem artichoke flour caused significant
negative effects on the structure and irregularity of the corn snacks;
this was especially evident when low screw rotation speed and low
temperature were used. The addition of amaranth and pumpkin
flours to the corn snacks was associated to low intensities of corn-
ID, but higher intensities of off-flavours and longer aftertaste.
However, amaranth flour did not change most of the sensory at-
tributes, and also the changes in the values of WSI were not
important and this additive would be the most appropriate for corn
snacks enrichment but extruded in higher temperature (160
C)
and screw rotation speed (300 rpm).
Acknowledgements
The study was co-financed by the National Centre for Research
and Development of Poland through the project E! 6855 ECORAW
(E!6855/45/NCBiR/2012).
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