Accepted Manuscript

Resolving the problem of poor expansion in corn extrudates

enriched with food industry by-products

Đurđica Ačkar, Antun Jozinović, Jurislav Babić, Borislav

Miličević, Jelena Panak Balentić, Drago Šubarić

PII: S1466-8564(17)31350-4
DOI: doi:10.1016/j.ifset.2018.05.004
Reference: INNFOO 1987
To appear in: Innovative Food Science and Emerging Technologies
Received date: 27 November 2017
Revised date: 5 May 2018
Accepted date: 6 May 2018

Please cite this article as: Đurđica Ačkar, Antun Jozinović, Jurislav Babić, Borislav
Miličević, Jelena Panak Balentić, Drago Šubarić , Resolving the problem of poor
expansion in corn extrudates enriched with food industry by-products. The address for
the corresponding author was captured as affiliation for all authors. Please check if
appropriate. Innfoo(2017), doi:10.1016/j.ifset.2018.05.004

This is a PDF file of an unedited manuscript that has been accepted for publication. As
a service to our customers we are providing this early version of the manuscript. The
manuscript will undergo copyediting, typesetting, and review of the resulting proof before
it is published in its final form. Please note that during the production process errors may
be discovered which could affect the content, and all legal disclaimers that apply to the
journal pertain.
 ACCEPTED MANUSCRIPT

Resolving the problem of poor expansion in corn extrudates enriched with

food industry by-products

Đurđica Ačkar, Antun Jozinović, Jurislav Babić, Borislav Miličević, Jelena Panak

Balentić, Drago Šubarić

Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje

PT
Kuhača 20, HR-31000 Osijek, Croatia

RI
Abstract: The aim of this study was to investigate the possibility of application of brewer’s

SC
spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP) in production of corn snack
NU
products. Additionally, in the case of BSG and SBP the pectin (0.5% and 1% d. m.) was

added in an attempt to resolve the problems of poor expansion and textural properties.
MA

Samples were extruded in the laboratory single screw extruder, and physical and sensory

properties of obtained extrudates were determined.

D

By-products addition decreased expansion ratio and fracturability, whereas bulk density and
E

hardness increased. Pectin addition at level of 1% resolved the problem of poor expansion in
PT

the extrudates with BSG and SBP, which resulted in successful incorporation of all three by-
CE

products in the production of acceptable expanded corn snack products. By-products addition

and extrusion process had a significant effect on color change, water absorption and water
AC

solubility indexes.

Keywords: corn grits, by-products, extrusion, pectin, physical and sensory properties


Corresponding author: Tel: +385 31 224 336; e-mail address: ajozinovic@ptfos.hr
 ACCEPTED MANUSCRIPT

1. Introduction

Food processing industry in most countries across the world generates huge quantity of by-

products, including pomace, hull, husk, pods, peel, shells, seeds, stems, stalks, bran, pulp

refuse, press cakes etc., which have limited use and create considerable environmental

pollution (Sharma et al., 2016). Drying of plant waste is necessary before further exploitation,

PT
because it is prone to microbial spoilage. The cost of drying, storage, and transport poses

additional economical limitations to waste utilization, and therefore agroindustrial waste often

RI
is utilized as feed or fertilizer (Oreopoulou & Tzia, 2007). However, in this way many

SC
valuable nutrients contained in agroindustrial wastes are lost. Therefore, the use of these by-

products has become a growing trend in the food industry. One of the motives is to increase
NU
the nutritional value of the new product, and another is utilization of nutritionally valuable

raw materials, and thus reducing the total waste (Yağcı & Göğüş, 2010). By-products of plant
MA

food processing, which are rich in fibre and bioactive compounds, have attracted much

attention for their functionality and potential as cheap and valuable food ingredients in recent
E D

years, which is confirmed by numerous investigations (Altan et al., 2008, 2009; Bisharat et
PT

al., 2013; Karkle et al., 2012; Stojceska et al., 2008, 2009; Yağcı & Göğüş, 2008).
CE

Extrusion, as a continuous process with high versatility and productivity, offers a good avenue

to incorporate different types of by-products in ready-to-eat snacks and breakfast cereals. In

AC

addition, incorporating of these by-products can improve nutritional value of extruded

products that are otherwise carbohydrate-rich, high glycaemic products, and often consumed

by children (Brennan et al., 2013; Paraman et al., 2015). The major ingredient used for

production of these products is corn grits (Gujral et al., 2001), but its replacement with other

raw materials has been studied extensively (Ainsworth et al., 2007; Nascimento et al., 2012;

Wang & Ryu, 2013).

 ACCEPTED MANUSCRIPT

In this study was investigated the possibility of application brewer’s spent grain (BSG), sugar

beet pulp (SBP) and apple pomace (AP) in production of corn snack products with

satisfactory physical and sensory properties, acceptable for consumers. These three by-

products are formed in large quantities and represent a huge problem both in Osijek-Baranja

county, Croatia and worldwide. On the other hand, due to its composition and technological

properties it can be successfully used in the production of new food products. BSG, SBP and

PT
AP primarily are good source of dietary fibers, polyphenols, vitamins and minerals, which

RI
give significant nutritional value to these by-products. Since they are mainly used as animal

SC
feed and are available in large quantities they represent a cheap and easily accessible raw

materials (Jozinović et al., 2014).

NU
However, the usage of raw materials with higher content of protein and dietary fibres is
MA

known to cause lower expansion during the extrusion process, which results in unacceptable

products (Ainsworth et al., 2007; Brnčić et al., 2008; Stojceska et al., 2010), hence another

main part of our study was focused on the solution of this problem. This included the
E D

application of pectin (0.5% and 1% d. m.) in the production of extrudates with BSG and SBP.
PT

While the apple has 11 – 22% of pectin in dry matter (Gullón et al., 2007) pectin is not used

in the production of extrudates with AP.

CE

Namely, it was found that the pectin reduces the fracture of cell walls by increasing their
AC

extensibility, resulting in increased porosity of extrudates (Yanniotis et al., 2007). Until now,

only few investigations about the effect of different hydrocolloids on the quality of extruded

product were performed (Brennan et al., 2008; Blake, 2006; Maga et al., 1991; Maga &

Fapojuwo, 1988). However, there is not enough researches about the pectin application in the

production of extruded products so far, and the results of this study could clarify the

possibility of the pectin application in order to improve the physical properties of corn snack

products enriched with food industry by-products, which are rich in fibres and proteins. The
 ACCEPTED MANUSCRIPT

main objectives of this study were: a) to investigate the possibility of BSG, SBP and AP

application in production of corn snack products, and b) to resolve the problems of poor

expansion and textural properties in the production of extrudates with BSG and SBP by pectin

application.

2. Materials and methods

PT
2.1. Materials

RI
Corn grits suitable for production of snack products used in this study was kindly provided by

SC
the mill Đakovo of the “Žito” Company Ltd. Osijek, Croatia. BSG was kindly provided by

Osijek Brewery Ltd., SBP by Sugar Factory Osijek Ltd., and AP was produced on a hand
NU
press. All by-products were dehydrated in laboratory oven Memmert UFE 500 at 60 °C with

maximum air circulation, and milled at laboratory mill IKA MF10 with 2 mm sieve. Pectin
MA

used in this study was kindly provided by Kandit Ltd. Osijek (GENU® Pectin 150 USA-SAG

type D slow set, CP Kelco A Huber Company, SAD). Chemical composition of raw materials
D

were determined according to standard methods for moisture content (ISO 6540), protein
E

(ISO 5983-2), fat (ISO 6492) and ash (ISO 5984), while the carbohydrate contents were
PT

calculated by difference. Furthermore, in the raw materials the content of the soluble,
CE

insoluble and total dietary fibre (TDF) was determined according to AOAC 991.43.
AC

2.2. Blend preparation

The blend preparation was performed on the base of 1 kg d. m. By-products were mixed with

corn grits at different ratios (0/100; 5/95; 10/90 and 15/85), whereby the mixtures with BSG

and SBP were prepared with 0%, 0.5% and 1% d. m. of pectin. The moisture content of

samples was regulated by spraying with an estimated amount of distilled water, with

continuous mixing in a laboratory mixer (Kenwood KMM020, JVCKenwood, Uithoorn,

Netherlands). The prepared mixtures were then put into plastic bags (one bag per sample) and
 ACCEPTED MANUSCRIPT

stored overnight in the refrigerator at 4 °C in order to equilibrate the moisture. Before the

extrusion, the samples were brought to the room temperature.

2.3. Extrusion

The prepared samples were extruded in a laboratory single-screw extruder (Brabender GmbH,

Model 19/20DN, Duisburg, Germany). The Extrusion parameters were as follows: screw with

PT
compression ratio: 4:1; round die head with 4 mm nozzle diameter; temperature profile: 135

°C in dosing zone, 170 °C in compression zone and 170 °C in ejection zone; screw speed: 100

RI
rpm; dosing speed: 20 rpm. After the extrusion, the samples were air-dried overnight at room

SC
temperature. The moisture content of dried samples was 7.99 ± 0.55% (results not presented).
NU
For the analysis of the expansion ratio, bulk density, texture and sensory properties dried

extrudates were packed into plastic bags and stored in a dark prior to the analysis. The
MA

remaining portion of the dried extrudates were milled at a laboratory mill (IKA MF10,

Staufen, Germany) with a 2 mm sieve and stored in sealed plastic bags at 4 °C until further
D

analysis.
E
PT

2.4. Expansion ratio

Expansion ratio (ER) was determined according to Brnčić et al. (2008), where the expansion
CE

ratio was calculated as follows:

AC

ER = extrudate diameter (mm) / die diameter (mm) (1)

For each sample five measurements were taken and the results were expressed as a mean

value.

2.5. Bulk density

Bulk density (BD) was calculated according to the method of Alvarez-Martinez et al. (1988):
 ACCEPTED MANUSCRIPT

BD (g/cm3) = 4m/πd2L (2)

where m is mass (g) of a length L (cm) of extrudate with a diameter d (cm).

For each sample five measurements were taken and the results were expressed as a mean

value.

2.6. Texture analysis

PT
The texture properties of extrudates were determined by a texture analyzer (TA.XT2Plus) and

the Texture Exponent 32 software (both from Stable Micro Systems, Godalming, United

RI
Kingdom), using the cut test by a Warner–Bratzler shear blade with guillotine probe (Paula &

SC
Conti-Silva, 2014). Analysis was performed with the following settings: Pre-Test Speed: 1.0
NU
mm/s; Test Speed: 1.0 mm/s; Post-Test Speed: 10.0 mm/s; Distance: 30 mm. For the purpose

of texture analysis samples were standardized to length of 3 cm. The obtained results
MA

regarding hardness and fracturability were expressed as the mean of 10 replications.

2.7. Color
E D

The color of non-extruded and extruded (milled) samples was measured according to
PT

Jozinović et al. (2016) using a Chroma Meter CR-400 (Konica Minolta, Japan) with granular

materials attached and the measuring head with 2° observer and illuminant C. The instrument
CE

was calibrated using a white standard calibration plate and the color was expressed in CIE-
AC

Lab parameters as L* (whiteness/darkness), a* (redness/greenness) and b*

(yellowness/blueness). The total color change (ΔE) was calculated as:

𝛥𝐸 = √(𝐿 − 𝐿0 )2 + (𝑏 − 𝑏0 )2 + (𝑎 − 𝑎0 )2 (3)

where the subscript ‘0’ indicates the initial color values of raw corn grits. For each sample

five measurements were taken and the results were expressed as a mean value.

2.8. Water absorption index (WAI) and water solubility index (WSI)
 ACCEPTED MANUSCRIPT

The WAI and WSI of non-extruded and extruded (milled) samples were determined according

to Anderson et al. (1969) and calculated through the following equations:

WAI (g/g) = weight of gel / dry weight of sample (4)

WSI (%) = (weight of dry solids in supernatant / dry weight of sample) x 100 (5)

Each sample was measured twice and the results were expressed as a mean value.

PT
2.9. Sensory properties

RI
Sensory evaluation was performed by the panel of 10 trained panelists in the Sensory analysis

SC
laboratory of Karolina Ltd. Osijek factory (manufacturer of snack products). Analysis was
NU
done according to the guidelines for the use of quantitative response scales (ISO 4121) and

following attributes were rated: external appearance (uniformity, color), structure (porosity,
MA

crispness), consistency (chewing), odour, flavor and overall quality. Sensory evaluation was

done on the samples with the best physical properties: control sample of corn grits, samples
D

with 5, 10 and 15% of added by-products, while in the case of BSG and SBP the samples with
E

1% of added pectin were tested. Results were presented as the mean value of the 10 trained
PT

panelists.
CE

2.10. Statistical analysis

AC

The experimental data were analyzed by analysis of variance (ANOVA) and Fisher’s least

significant difference (LSD) with significance defined at p < 0.05. All statistical analyses

were carried out using software program STATISTICA 12.0 (StatSoft, Inc, USA).

3. Results and discussion

According to the results for chemical composition of raw materials (Table 1.) it can be seen

that the BSG and SBP had significantly higher content of protein (31.07 ± 0.17 and 8.62 ±
 ACCEPTED MANUSCRIPT

0.04% d. m., respectively) compared to AP and corn grits (2.48 ± 0.04 and 7.91 ± 0.05% d.

m., respectively). While BSG had higher content of fat, SBP and AP had lower content,

compared to the corn grits. Furthermore, all by-products had higher content of ash in

comparison to corn grits. However, the obtained results of dietary fibre content were

particularly interesting, because all by-products had significantly higher content of soluble,

insoluble and total dietary fibre, compared to corn grits. While the corn grits had 3.39 ±

PT
0.01% d. m. of total dietary fibre, this content was more than 10 times higher in AP (40.47 ±

RI
0.26% d. m.), more than 15 times in BSG (60.56 ± 0.53% d. m.) and more than 20 times in

SC
SBP (70.98 ± 0.29% d. m.).

In Tables 2., 3. and 4. the results for the expansion ratio, bulk density and texture properties
NU
(hardness and fracturability) of corn extrudates are shown. From the obtained results, it can be
MA

seen that the expansion ratio decreased proportionally to the amount of added by-products,

with a slightly stronger impact with the addition of BSG and the least impact with the AP

addition. An explanation for this trend of decreasing extrudates expansion with the addition of
E D

by-products could be attributed to the increased dietary fibre content in these raw materials, in
PT

comparison to corn grits (Table 1.). Furthermore, the more significant influence of BSG on

expansion could be due to its’ significantly higher protein and fat content in relation to corn
CE

grits, SBP and AP (Table 1.). Previous researches have shown that the fibres can bind the
AC

water more strongly than starch and thus reduce the water loss on the die, which directly

affects the expansion of the product (Bisharat et al., 2013; Karkle et al., 2012). In addition,

Stojceska et al. (2008, 2010) in their researches reported that the decrease of expansion with

the addition of fibre rich raw materials results in a reduction of porosity, determined by the

analysis of microstructure of extrudates (image analysis). Makowska et al. (2013) concluded

the reasons for the reduced expansion in extrudates with added BSG could be high content of

dietary fibre, reduced starch content and increased lipid content. Furthermore, Paraman et al.
 ACCEPTED MANUSCRIPT

(2015) reported that AP addition in starch extrudates reduces expansion due to reduced

extensibility and gas holding capacity of the dough caused by insoluble fibre in AP. The most

important ingredient for the development of dough inside the extruder and finally for the

expansion is starch (Ainsworth et al., 2007). Additionally, during the extrusion process at the

high temperatures and pressures the starch-lipid complexes can be formed, which also

contributes to the reduction of expansion (De Pilli et al., 2011; Stojceska et al., 2009).

PT
Proteins also have effect on the degree of expansion through their ability to influence the

RI
distribution of water in the matrix and through their macromolecular structure and

SC
conformation, which affects the properties of stretching during the extrusion cooking (Moraru

& Kokini, 2003).

NU
The results obtained for the pectin addition in samples with BSG and SBP showed that the
MA

pectin had strong positive effect on the expansion for all investigated corn grits/by-products

ratios (Tables 2. and 3.). It is evident that in the case of SBP very satisfactory increase of

expansion is obtained already with the addition of 0.5% of pectin, while in the case of BSG
E D

significantly better results were achieved by adding pectin in a proportion of 1%. The
PT

explanation for this is partly due to the presence of a high content of pectin in SBP (15 – 30%

d.m. by Yapo et al., 2007), as confirmed by the results in this study obtained for soluble
CE

dietary fibre (16.94 ± 0.02% d. m.). However, the reason why the pectin from the SBP was
AC

not sufficient to completely resolve the expansion problem is probably due to properties of

this kind of pectin. Namely, it is known that the pectins from the SBP have poor gelling

properties, compared to citrus and apple pectins (Mata et al., 2009). These poor gelling

properties have been attributed to the presence of large amount of acetyl groups in SBP

pectin, to its relatively small size, high neutral sugar content and relatively low average

molecular weight (Yapo et al., 2007). Furthermore, SBP had significantly higher content of

insoluble dietary fibre content (54.04 ± 0.31% d. m.) compared to AP (28.52 ± 0.18% d. m.).
 ACCEPTED MANUSCRIPT

It is known that the addition of insoluble fiber leads to cellular structures with lower cell sizes

and a higher bulk density, as well as reduces the sectional expansion of extruded cereals

(Robin et al., 2012). On the other hand, soluble dietary fiber usually indicates higher

expansion volumes and affect less the bulk density of extruded products (Korkerd et al.,

2016). The positive effect of pectin on porosity of extrudates was observed in researches

conducted by Yağcı & Göğüş (2008) and Yanniotis et al. (2007). While on the one side

PT
dietary fibres decrease the expansion and porosity, on the other side pectin reduces the

RI
fracture of cell walls by increasing their extensibility, resulting in increased porosity of

SC
extrudates (Yanniotis et al., 2007). In addition, pectin has emulsifying and stabilizing

properties and can interact with proteins, fats and starch in a complex system such as food
NU
(Cui & Chang, 2014). Because of these interactions, pectin probably reduced the negative

influence of fibres and proteins on expansion.

MA

With the aim to explain the effect of pectin, as soluble dietary fiber, to resolve the problem of

poor expansion in products with SBP and BSG it is important to start from the mechanistic
E D

steps of expansion. The material expands due to a combination of die swell, mainly
PT

contributed by the elasticity of the melt, and bubble expansion driven by the pressure

difference between the melt exiting the extruder and the atmospheric pressure. The
CE

viscoelastic properties of the melt at the die exit play a major role in the expansion
AC

mechanism and may be affected differently depending on the type of fibres (Pai et al., 2009).

The differences between soluble and insoluble fibers on expansion properties is well

illustrated by the review of Robin et al. (2012). While the insoluble dietary fibre cause the

rupture of bubbles, which can be explained by the low chemical compatibility between the

insoluble fiber particles and the continuous starch phase (Robin et., 2012; Karkle et al., 2011;

Pai et al., 2009), on the oposite side it was found that the addition of different types of

hydrocolloids (such as pectin) (Brennan et al., 2008; Blake, 2006; Maga et al., 1991; Maga &
 ACCEPTED MANUSCRIPT

Fapojuwo, 1988) or soluble fibre (alkali soluble bran – ASB) (Pai et al., 2009) decreased the

melt viscosity, tends to favor bubble growth and causes a faster water loss on exiting the die

due to higher diffusion of water vapor. Robin et al. (2012) stated that the low physicochemical

compatibility between insoluble fiber and starch explain their effect on reduced expansion.

However, this compatibility can be improved by reducing the size of the fiber particles and

therefore by increasing contact surface with starch. Namely, decreasing the average particle

PT
size of sugar beet fiber significantly increase the puffing in all directions (Lue et al., 1991).

RI
The authors concluded that the coarse fiber retards the development of air bubbles, while the

SC
fine fiber because of its greater water-binding capacity has more nucleation sites for water

vapor to develop as the material exits the die (Lue et al., 1991). Finally, it is important to
NU
emphasize that physicochemical compatibility between the pectin and starch, without

disrupting the melt structure and resulting in a melt rheology, which favors bubble growth and
MA

expansion, played an important role in resolving the problem of poor expansion in products

with SBP and BSG. Since the AP contains high content of pectin in dry matter (13 – 39% by
D

Royer et al., 2006 and 11 – 22% by Gullón et al., 2007), confirmed in this study by the results
E

obtained for soluble dietary fibre (11.95 ± 0.07% d. m.), the addition of AP in corn grits had
PT

the lowest effect on expansion ratio of extrudates. In this way, the assumption that a
CE

satisfactory expansion would be achieved without addition of pectin in the application of AP

was confirmed. This is in accordance with the study of Karkle et al. (2012), where it was
AC

found that the addition of AP to corn grits reduces the radial expansion, but the overall

expansion was not significantly changed, which was attributed to the high content of pectin in

apple, contributing to longitudinal extensibility even as starch content is reduced. According

to all above, it can be concluded that satisfactory results for expansion ration were achieved

without the addition of pectin in samples with AP, while the pectin addition in a proportion of

1% d. m. resolved the problem of reduced expansion in extrudates with SBP and BSG.
 ACCEPTED MANUSCRIPT

The bulk density is an important physical parameter of extrudates, which provides the data for

the expansion in all directions (radial and longitudinal). In the category of expanded snack

products, it is desirable that the bulk density values are as low as possible (Meng et al., 2010;

Cortazzo Menis et al., 2013). From the results obtained in this study (Tables 2., 3. and 4.) it

can be seen that the samples with higher content of by-products had higher bulk density, with

the exception of sample with 5% of AP, where the bulk density slightly decreased in

PT
comparison with control sample of corn grits extrudates. This could be explained by the high

RI
pectin content in AP, which influences the increase in longitudinal expansion (Yanniotis et

SC
al., 2007), which is reversed proportionally to the bulk density. However, it can be concluded

that the AP had the lowest effect on the bulk density, compared to the two other by-products.
NU
This is in accordance with the investigation of Karkle et al (2012), where it was found that the

AP addition did not have a significant effect on bulk density of corn extrudates. Furthermore,
MA

the increase of bulk density of expanded snack products due to addition of different type of

by-products rich in proteins and fibres was established in many previous investigations
D

(Bisharat et al, 2013; Stojceska et al., 2008, 2009; Wang & Ryu, 2013), which confirmed the
E

results obtained in this study. Such as the addition of pectin had a positive impact on the
PT

expansion for the extrudates with SBP and BSG, this trend kept up on the bulk density. In all
CE

samples with 1% of pectin the obtained results were not so different in comparison to the

control sample of corn extrudates, which indicated that the problem of bulk density increment
AC

in samples with SBP and BSG could be resolved with addition of pectin.

In extruded snacks, texture plays an important role regarding the acceptability of products

among consumers. Defined as the sensory manifestation of food structure and the way in

which this structure is changing due to applied forces, it represents the combination of

mechanical, geometrical and surface characteristics of the products (Paula & Conti-Silva,

2014). The results obtained in this study for the hardness and fracturability of extrudates are
 ACCEPTED MANUSCRIPT

shown in Tables 2., 3. and 4. According to Paula & Conti-Silva (2014), the hardness relates to

the “force applied by the molar teeth to compress the food”, while the fracturability relates to

the “ability to break food into pieces when it is bitten using the incisors”. Numerous studies

confirm that the texture properties are directly related to the expansion and bulk density of

extruded products (Anton et al., 2009; Paraman et al., 2015; Stojceska et al., 2009; Zhu et al.,

2010), as confirmed by the results of this study. Specifically, the more expanded extrudates

PT
had lower hardness and higher fracturability, regardless to the used by-product. Significant

RI
influence on the hardness was not observed in AP samples (with exception for the sample

SC
with 15% AP), while the hardness of the extrudates with BSG and SBP significantly

increased. However, this problem is resolved by pectin addition (Tables 2. and 3.), as was the
NU
case for expansion and bulk density. It is considered that several factors can affect the

hardness of the extrudates, among which the most important factors are the moisture content
MA

during extrusion, the extrusion temperature, the configuration and speed of screw, and the

composition of the raw materials (Ding et al., 2006; Meng et al., 2010; Saelaw et al., 2012).
D

Increased amount of fibres from vegetable origin usually increases the product hardness due
E

to reduction of cell wall thickness and their premature rupture (Lazou & Krokida, 2010;
PT

Nascimento et al., 2012; Yanniotis et al., 2007). The fracturability was reduced with
CE

increasing the hardness of the extrudates, which is in accordance with results of our previous

investigations (Jozinović et al., 2012, 2016).

AC

Since the aim of this study was to investigate the possibility to obtain extruded snack products

with satisfied physical properties, acceptable for consumers, all other analyses were

conducted on the samples with AP, and in the case of SBP and BSG, on the samples with 1%

of pectin.

The color of products is an important quality parameter, which directly affects its

acceptability to the consumer. Effect of the extrusion process and by-products addition on
 ACCEPTED MANUSCRIPT

color properties is shown in Table 5. With the addition of all by-products to corn grits the

lightness (L*) values decreased. While the extrusion process caused the increase of lightness

values in control sample of corn and in all samples with BSG and SBP, in the case of AP the

samples were darker after extrusion. The results obtained for the redness/greenness (a*)

indicated that almost all of the non-extruded samples were in domain of red color, with the

exception of samples with SBP. After extrusion, these values increased in samples with AP,

PT
and decreased in all other samples. The explanation why in the case of AP the lightness values

RI
decreased and redness values increased after the extrusion process could be due to higher

SC
content of carbohydrate in AP, compared to the other raw materials (Table 1.). Namely, it is

known that the main reasons which cause the color change during extrusion included Maillard
NU
reactions, caramelization, hydrolysis and pigment degradation (Ilo & Berghofer, 1999; Ondo

et al., 2013; Singkhornart et al., 2014). In all samples, the addition of by-products and
MA

extrusion process caused the decrease of yellowness (b*) values. The total color change (∆E),

which indicates the change of color in comparison to raw corn grits, ranged from 6.12 for
D

extruded corn grits, to 37.70 for extruded mixture with 15% of AP. Since the color change can
E

be also used to quantify the chemical changes during extrusion cooking (Altan et al., 2008;
PT

Nascimento et al., 2012), it could be concluded that these changes were the highest in the
CE

sample with 15% of AP.

AC

Water absorption index (WAI) is an indirect measure of the amount of intact and fully

gelatinized starch granules and represents the ability of starch to absorb the water (Zhu et al.,

2010), while the water solubility index (WSI) is the measure for total degradation of starch

granules and the presence of higher content of molecules with low molecular weight

(Gutkoski & El-Dash, 1999). From the obtained results (Table 6.), it is apparent that WAI and

WSI slightly increased by the addition of by-products to corn grits, which could be the result

of a higher content of soluble and insoluble fibres in these raw materials, compared to the
 ACCEPTED MANUSCRIPT

corn grits (Table 1.). The extrusion process had a significant effect on the increase of WAI

and WSI, regardless to the type of extruded sample. However, this increase is significantly

more pronounced in the case of more expanded products, i.e. in the samples with lower share

of added by-products. These results are in accordance with our previous investigations

(Jozinović et al., 2012, 2016), as well as the studies of other researchers (Makowska et al.,

2013; Wang & Ryu, 2013). Altan et al. (2009) and Wang et al. (2012) concluded that the

PT
shear forces physically disintegrate starch granules during extrusion, allowing faster water

RI
molecules entry into the granules interior, thereby accelerating and enhancing gelatinization

SC
as well as depolymerization of starch molecule, thus resulting in the WAI and WSI increment.

Table 7. presents the results of sensory evaluated attributes of external appearance

NU
(uniformity, color), structure (porosity, crispness), consistency (chewing), odour and flavor,
MA

while the overall quality results, as the sum of the ratings obtained for each property, are

shown in Fig. 1. Compared to the control sample of corn grits extrudates, which was

considered as standard, samples with by-products obtained the best scores for all attributes in
E D

the case of 5% added by-product. While the lowest deviation from the control sample was
PT

recorded in the sample with 5% of SBP, the sample with 15% of AP obtained the lowest score

for overall quality. It is known that the appearance of the corn snacks is connected with proper
CE

expansion during extrusion (Pęksa et al., 2016), what is in accordance with the results
AC

obtained in this study. Namely, the more expanded products received the better sensory score.

Sensory evaluation of similar products has been noted only for the addition of BSG, while the

research on the sensory evaluation of extrudates with SBP and AP has not been recorded so

far. It was established that an acceptable sensory score can be achieved up to 15% of added

BSG in corn extrudates (Makowska et al., 2013), and up to 10% in the case of baked snack’s

(Ktenioudaki et al., 2013). These authors concluded that BSG could not be used in higher

amounts, as a result of specific smell and negative aftertaste. According to all above it can be
 ACCEPTED MANUSCRIPT

concluded that the acceptable scores in our study received all samples with BSG and SBP

(with addition of 1% pectin), and samples with 5 and 10% of AP.

4. Conclusions

This research was conducted with the aim to investigate the possibility of application three

food industry by-products in production of corn snack products, with acceptable physical and

PT
sensory properties. It was found that the addition of by-product decreased expansion ratio and

fracturability, but increased bulk density and hardness of extrudates. Particularly significant

RI
influence on expansion and texture is established in the samples with BSG and SBP.

SC
However, this problem is resolved with the addition of pectin at level of 1% d. m., and the
NU
obtained products were acceptable for consumption as final snack products. The extrusion

process and by-products addition had a significant effect on color change, especially in the
MA

case of AP. Water absorption and water solubility indexes significantly increased after

extrusion process. Sensory evaluation confirmed that the all by-products can be used in
D

production of expanded snack products, while in the case of BSG and SBP it must be added
E

1% of pectin. In addition, it is important to emphasize that this study was conducted on the
PT

laboratory single screw extruder with less power and screw speeds, compared to the industry
CE

devices, and authors assume that this effect of pectin would be better in industrial production.

Finally, the results obtained in this research also could be the reference for other
AC

investigations with the aim to resolve the problem of poor expansion and textural properties

caused by high content of protein and dietary fibres in raw materials.

Acknowledgments

This work has been fully supported by Croatian Science Foundation under the project 1321.

References
 ACCEPTED MANUSCRIPT

Ainsworth, P., İbanoğlu, Ş., Plunkett, A., İbanoğlu, E., & Stojceska, V. (2007). Effect of

brewers spent grain addition and screw speed on the selected physical and nutritional

properties of an extruded snack. Journal of Food Engineering, 81, 702–709.

Altan, A., McCarthy, K. L., & Maskan, M. (2008). Evaluation of snack foods from barley-

tomato pomace blends by extrusion processing. Journal of Food Engineering, 84, 231–

PT
242.

RI
Altan, A., McCarthy, K. L., & Maskan, M. (2009). Effect of extrusion cooking on functional

SC
properties and in vitro starch digestibility of barley-based extrudates from fruit and

vegetable by-products. Journal of Food Science, 74(2), 77–86.

NU
Alvarez-Martinez, L., Kondury, K. P., & Harper, J. M. (1988). A general model for expansion
MA

of extruded products. Journal of Food Science, 53, 609–615.

Anderson, R. A., Conway, H. F., Pfeifer, V. F., & Griffin, E. L. (1969). Gelatinization of corn
D

grits by roll and extrusion cooking. Cereal Science Today, 14, 4–12.
E
PT

Anton, A. A., Fulcher, R. G., & Arnfield, S. D. (2009). Physical and nutritional impact of

fortification of corn starch-based extruded snacks with common bean (Phaseolus

CE

vulgaris L.) flour: Effects of bean addition and extrusion cooking. Food Chemistry, 113,
AC

989–996.

Association of Official Analytical Chemists: Total, soluble and insoluble dietary fibre in

foods: enzymatic-gravimetric method, MES-TRIS buffer. AOAC 991.43.

Bisharat, G. I., Oikonomopoulou, V. P., Panagiotou, N. M., Krokida, M. K., & Maroulis, Z.

B. (2013). Effect of extrusion conditions on the structural properties of corn extrudates

enriched with dehydrated vegetables. Food Research International, 53, 1–14.

 ACCEPTED MANUSCRIPT

Blake, O. (2006). Effect of molecular and supramolecular characteristics of selected dietary

fibers on extrusion expansion. PhD Dissertation. West Lafayette, Indiana: Purdue

University.

Brennan, M., Monro, J. A., & Brennan, C. S. (2008). Effect of inclusion of soluble and

insoluble fibres into extruded breakfast cereal products made with reverse screw

PT
configuration. International Journal of Food Science and Technology, 43, 2278–2288.

RI
Brennan, M. A., Derbyshire, E., Tiwari, B. K., & Brennan, C. S. (2013). Ready-to-eat snack

SC
products: the role of extrusion technology in developing consumer acceptable and

nutritious snacks. International Journal of Food Science & Technology, 48, 893–902.
NU
Brnčić, M., Ježek, D., Rimac Brnčić, S., Bosiljkov, T., & Tripalo, B. (2008). Utjecaj dodatka
MA

koncentrata proteina sirutke na teksturalna svojstva izravno ekspandiranog kukuruznog

ekstrudata. Mljekarstvo, 58, 131–149.

D

Cortazzo Menis, M. E., Goss Milani, T. M., Jordano, A., Boscolo, M., & Conti-Silva, A. C.
E

(2013). Extrusion of flavoured corn grits: Structural characteristics, volatile compounds

PT

retention and sensory acceptability. LWT - Food Science and Technology, 54, 434–439.
CE

Cui, S. W., & Chang, Y. H. (2014). Emulsifying and structural properties of pectin
AC

enzymatically extracted from pumpkin. LWT - Food Science and Technology, 58, 396–

403.

De Pilli, T., Derossi, A., Talja, R. A., Jouppila, K., & Severini, C. (2011). Study of starch-

lipid complexes in model system and real food produced using extrusion-cooking

technology. Innovative Food Science and Emerging Technologies, 12, 610–616.

 ACCEPTED MANUSCRIPT

Ding, Q., Ainsworth, P., Plukett, A., Tucker, G., & Marson, H. (2006). The effect of extrusion

conditions on the functional and physical properties of wheat-based expanded snacks.

Journal of Food Engineering, 73(2), 142–148.

Gujral, H. S., Singh, N., & Singh, B. (2001). Extrusion behaviour of grits from flint and sweet

corn. Food Chemistry, 74, 303–308.

PT
Gullón, B., Falaqué, E., Alonso, J. L., & Parajó, J. C. (2007). Evaluation of apple pomace as a

RI
raw material for alternative applications in food industries. Food Technology and

SC
Biotechnology, 45(4), 426–433.

Gutkoski, L. C., & El-Dash, A. A. (1999). Effect of extrusion process variables on physical
NU
and chemical properties of extruded oat products. Plant Foods for Human Nutrition, 54,
MA

315–325.

Ilo, S., & Berghofer, E. (1999). Kinetics of colour changes during extrusion cooking of maize
D

grits. Journal of Food Engineering, 39, 73–80.

E
PT

International Standard Organisation: Animal feeding stuffs – Determination of crude ash. ISO

5984:2002.
CE

International Standard Organisation: Animal feeding stuffs – Determination of nitrogen

AC

content and calculation of crude protein content – Part 2: Block digestion/steam

distillation method. ISO 5983-2:2005.

International Standard Organisation: Animal feeding stuffs – Determination of fat content.

ISO 6492:1999.
 ACCEPTED MANUSCRIPT

International Standard Organisation: Maize – Determination of moisture content (on milled

grains and on whole grains). ISO 6540:1980.

International Standard Organisation: Sensory analysis – Guidelines for the use of quantitative

response scales. ISO 4121:2003.

Jozinović, A., Šubarić, D., Ačkar, Đ., Babić, J., & Miličević, B. (2016). Influence of spelt

PT
flour addition on properties of extruded products based on corn grits. Journal of Food

RI
Engineering, 172, 1–37.

SC
Jozinović, A., Šubarić, D., Ačkar, Đ., Babić, J., Planinić, M., Pavoković, M., & Blažić, M.

(2012). Effect of screw configuration, moisture content and particle size of corn grits on
NU
properties of extrudates. Croatian Journal of Food Science and Technology, 4(2), 95–
MA

101.

Jozinović, A., Šubarić, D., Ačkar, Đ., Miličević, B., Babić, J., Jašić, M., & Valek Lendić, K.
D

(2014). Food industry by-products as raw materials in functional food production. Food
E

in Health and Disease, 3(1), 22–30.

PT

Karkle, E. L., Alavi, S., & Dogan, H. (2012). Cellular architecture and its relationship with
CE

mechanical properties in expanded extrudates containing apple pomace. Food Research

AC

International, 46, 10–21.

Korkerd, S., Wanlapa, S., Puttanlek, C., Uttapap, D., & Rungsardthong, V. (2016). Expansion

and functional properties of extruded snacks enriched with nutrition sources from food

processing by-products. Journal of Food Science and Technology, 53(1), 561–570.

 ACCEPTED MANUSCRIPT

Ktenioudaki, A., Crofton, E., Scannell, A. G. M., Hannon, J. A., Kilcawley, K. N., &

Gallagher, E. (2013). Sensory properties and aromatic composition of baked snacks

containing brewer's spent grain. Journal of Cereal Science, 57(3), 384–390.

Lazou, A., & Krokida, M. (2010). Structural and textural characterization of corn–lentil

extruded snacks. Journal of Food Engineering, 100, 392–408.

PT
Lue, S., Hsieh, F., & Huff, H. E. (1991). Extrusion cooking of corn meal and sugar beet fiber:

RI
effects on expansion properties, starch gelatinization and dietary fiber content. Cereal

SC
Chemistry, 68(3), 227–234.

Maga, J. A., & Fapojuwo, O. O. (1988). The effect of various hydrocolloids on some physical
NU
properties of extruded corn grits. International Journal of Food Science and Technology,
MA

23, 49–56.

Maga, J. A., Hong Kim, C., & Wolf, C. L. (1991). The effect of gellan gum addition on corn
D

grits extrusion. Food Hydrocolloids, 5(5), 435–441.

E
PT

Makowska, A., Mildner-Szkudlarz, S., & Obuchowski, W. (2013). Effect of brewers spent

grain addition on properties of corn extrudates with an increased dietary fibre content.
CE

Polish Journal of Food and Nutrition Sciences, 63, 19–24.

AC

Mata, Y. N., Blázquez, M. L., Ballester, A., González, F., & Muñoz, J. A. (2009). Sugar-beet

pulp pectin gels as biosorbent for heavy metals: Preparation and determination of

biosorption and desorption characteristics. Chemical Engineering Journal, 150(2-3),

289–301.
 ACCEPTED MANUSCRIPT

Meng, X., Threinen, D., Hansen, M., & Driedger, D. (2010). Effects of extrusion conditions

on system parameters and physical properties of a chickpea flour – based snack. Food

Research International, 43, 650–658.

Moraru, C. I., & Kokini, J. L. (2003). Nucleation and expansion during extrusion and

microwave heating of cereal foods. Comprehensive Reviews in Food Science and Food

PT
Safety, 2, 147–165.

RI
Nascimento, E. M. D. G. C. D., Carvalho, C. W. P., Takeiti, C. Y., Freitas, D. D. G. C., &

SC
Ascheri, J. L. R. (2012). Use of sesame oil cake (Sesamum indicum L.) on corn expanded

extrudates. Food Research International, 45, 434–443.

NU
Oreopoulou, V., & Tzia, C. (2007). Utilization of Plant By-Products for the Recovery of
MA

Proteins, Dietary Fibers, Antioxidants, and Colorants. In Oreopoulou, V., Russ, W.

(Eds.), Utilization of By-Products and Treatment of Waste in the Food Industry (pp.
D

209–232). Springer, New York, SAD.

E

Ondo, S. E., Singkhornart, S., & Ryu, G. H. (2013). Effects of die temperature, alkalized
PT

cocoa powder content and CO2 gas injection on physical properties of extruded
CE

cornmeal. Journal of Food Engineering, 117, 173–182.

AC

Pai, D. A., Blake, O. A., Hamaker, B. R., & Campanella, O. H. (2009). Importance of

extensional rheological properties on fiber-enriched corn extrudates. Journal of Cereal

Science, 50, 227–234.

Paraman, I., Sharif, M. K., Supriyadi, S., & Rizvi, S. S. H. (2015). Agro-food industry

byproducts into value-added extruded foods. Food and Bioproducts Processing, 96, 78–

85.
 ACCEPTED MANUSCRIPT

Paula, A. M., & Conti-Silva, A. C. (2014). Texture profile and correlation between sensory

and instrumental analyses on extruded snacks. Journal of Food Engineering, 121, 9–14.

Pęksa, A., Kita, A., Carbonell-Barrachina, A. A., Miedzianka, J., Kolniak-Ostek, J., Tajner-

Czopek, A., Rytel, E., Siwek, A., Miarka, D., & Drożdż, W. (2016). Sensory attributes

and physicochemical features of corn snacks as affected by different flour types and

PT
extrusion conditions. LWT - Food Science and Technology, 72, 26–36.

RI
Robin, F., Schuchmann, H. P., & Palzer, S. (2012). Dietary fiber in extruded cereals:

SC
Limitations and opportunities. Trends in Food Science & Technology, 28(1), 23–32.

Royer, G., Madieta, E., Symoneaux, R., & Jourjon, F. (2006). Preliminary study of the
NU
production of apple pomace and quince jelly. LWT - Food Science and Technology, 9(9),
MA

1022–1025.

Saeleaw, M., Dürrschmid, K., & Schleining, G. (2012). The effect of extrusion conditions on
D

mechanical-sound and sensory evaluation of rye expanded snack. Journal of Food

E

Engineering, 110, 532–540.

PT

Singkhornart, S., Edou-Ondo, S., & Ryu, G. H. (2014). Influence of germination and
CE

extrusion with CO2 injection on physicochemical properties of wheat extrudates. Food

AC

Chemistry, 143, 122–131.

Sharma, S. K., Bansal, S., Mangal, M., Dixit, A. K., Gupta, R. K., & Mangal, A. K. (2016).

Utilization of Food Processing By-products as Dietary, Functional and Novel Fibre: A

Review. Critical Reviews in Food Science and Nutrition, 56(10), 1647–1661.

 ACCEPTED MANUSCRIPT

Stojceska, V., Ainsworth, P., Plunkett, A., & İbanoğlu, Ş. (2008). The recycling of brewer’s

processing by-product into ready-to-eat snacks using extrusion technology. Journal of

Cereal Science, 47, 469–479.

Stojceska, V., Ainsworth, P., Plunkett, A., & İbanoğlu, Ş. (2009). The effect of extrusion

cooking using different water feed rates on the quality of ready-to-eat snacks made from

PT
food by-products. Food Chemistry, 114, 226–232.

RI
Stojceska, V., Ainsworth, P., Plunkett, A., & İbanoğlu, Ş. (2010). The advantage of using

SC
extrusion processing for increasing dietary fibre level in gluten-free products. Food

Chemistry, 121, 156–164.

NU
Wang, N., Maximuk, L., & Toews, R. (2012). Pea starch noodles: Effect of processing
MA

variables on characteristics and optimisation of twin-screw extrusion process. Food

Chemistry, 133, 742–753.

D

Wang, Y. Y., & Ryu, G. H. (2013). Physical properties of extruded corn grits with corn fibre
E

by CO2 injection extrusion. Journal of Food Engineering, 116, 14–20.

PT

Yağcı, S., & Göğüş, F. (2008). Response surface methodology for evaluation of physical and
CE

functional properties of extruded snack foods developed from food-by-products. Journal

AC

of Food Engineering, 86(1), 122–132.

Yağcı, S., & Göğüş, F. (2010). Effect of incorporation of various food by-products on some

nutritional properties of rice-based extruded foods. Food Science and Technology

International, 15(6), 571–581.

Yanniotis, S., Petraki, A., & Soumpasi, E. (2007). Effect of pectin and wheat fibers on quality

attributes of extruded cornstarch. Journal of Food Engineering, 80, 594–599.

 ACCEPTED MANUSCRIPT

Yapo, B. M., Robert, C., Etienne, I., Wathelet, B., & Paquot, M. (2007). Effect of extraction

conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts.

Food Chemistry, 100(4), 1356–1364.

Zhu, L. J., Shukri, R., de Mesa-Stonestreet, N. J., Alavi, S., Dogan, H., & Shi, Y. C. (2010).

Mechanical and microstructural properties of soy protein-high amylase corn starch

PT
extrudates in relation to physicochemical changes of starch during extrusion: Journal of

Food Engineering, 100, 232–238.

RI
SC
NU
MA
E D
PT
CE
AC
 ACCEPTED MANUSCRIPT

Table 1. Chemical composition of raw materials

Sample Corn grits BSG SBP AP

Dry matter
85.25 ± 0.04 a 91.10 ± 0.03 c 91.55 ± 0.01 d 88.07 ± 0.04 b
[%]
Protein
7.91 ± 0.05 b 31.07 ± 0.17 d 8.62 ± 0.04 c
P T
2.48 ± 0.04 a
[% d. m.]
Fat
[% d. m.]
1.33 ± 0.02 d 5.54 ± 0.04 c 0.22 ± 0.01 b
R I
0.00 ± 0.00 a

SC
Ash
0.41 ± 0.02 a 3.53 ± 0.02 c 6.86 ± 0.02 d 1.65 ± 0.05 b
[% d. m.]
Carbohydrate
[% d. m.]
90.35 59.86

N U 84.30 95.86

Total dietary fibre

[% d. m.]
Soluble dietary fibre
[% d. m.]
3.39 ± 0.01 a

0.21 ± 0.04 a
M A
60.56 ± 0.53 c

2.98 ± 0.15 b
70.98 ± 0.29 d

16.94 ± 0.02 d
40.47 ± 0.26 b

11.95 ± 0.07 c

Insoluble dietary fibre

[% d. m.]
E D
3.18 ± 0.03 a 57.58 ± 0.38 d 54.04 ± 0.31 c 28.52 ± 0.18 b

T
*values with different letters in the same row are significantly different at p < 0.05

P
C E
A C
 ACCEPTED MANUSCRIPT

Table 2. Effect of brewer’s spent grain and pectin addition on expansion ratio, bulk density and texture properties of corn extrudates

Sample Expansion ratio Bulk density [gcm-3] Hardness [N] Fracturability [mm]

Corn grits 3.03 ± 0.02 j 0.12 ± 0.00 a 17.59 ± 1.82 a 10.65 ± 0.57 e

2.20 ± 0.00 d 0.37 ± 0.01 f 69.66 ± 10.51 d

P T6.20 ± 0.35 b

I
Corn + 5% BSG

Corn + 5% BSG
+ 0.5% pectin
2.78 ± 0.02 h 0.14 ± 0.00 b, c 21.75 ± 2.51 a, b
R 8.87 ± 0.21 d

SC
Corn + 5% BSG
2.85 ± 0.01 i 0.13 ± 0.00 b 19.64 ± 2.82 a, b 8.92 ± 0.40 d
+ 1% pectin

Corn + 10% BSG 1.90 ± 0.03 c 0.46 ± 0.01 g

N U 90.16 ± 9.51 f 5.09 ± 0.38 a

Corn + 10% BSG

+ 0.5% pectin
Corn + 10% BSG
2.25 ± 0.02 e

2.56 ± 0.03 g
M A
0.29 ± 0.01 e

0.15 ± 0.00 c
49.18 ± 7.84 c

21.13 ± 2.59 a, b
6.31 ± 0.34 b

7.61 ± 0.17 c

D
+ 1% pectin

Corn + 15% BSG 1.45 ± 0.00 a

E 0.72 ± 0.01 i 99.07 ± 8.52 g 4.84 ± 0.41 a

PT
Corn + 15% BSG
1.75 ± 0.02 b 0.50 ± 0.01 h 76.41 ± 5.38 e 4.98 ± 0.32 a
+ 0.5% pectin
Corn + 15% BSG
+ 1% pectin
C E 2.45 ± 0.01 f 0.16 ± 0.00 d 24.99 ± 1.90 b 7.31 ± 0.27 c

C
*values with different letters in the same column are significantly different at p < 0.05

A
 ACCEPTED MANUSCRIPT

Table 3. Effect of sugar beet pulp and pectin addition on expansion ratio, bulk density and texture properties of corn extrudates

Sample Expansion ratio Bulk density [gcm-3] Hardness [N] Fracturability [mm]

Corn grits 3.03 ± 0.02 j 0.12 ± 0.00 a 17.59 ± 1.82 a

P T10.65 ± 0.57 f

Corn + 5% SBP

Corn + 5% SBP
2.27 ± 0.03 c 0.33 ± 0.00 e 47.49 ± 5.34 e

R I 7.29 ± 0.31 b

C
h b b
2.85 ± 0.02 0.13 ± 0.00 21.82 ± 1.86 9.46 ± 0.39 e
+ 0.5% pectin
Corn + 5% SBP
+ 1% pectin
2.96 ± 0.01 i 0.12 ± 0.00 a

U S21.21 ± 1.83 b 9.57 ± 0.39 e

Corn + 10% SBP

Corn + 10% SBP

2.20 ± 0.02 b

A N
0.36 ± 0.00 f 56.40 ± 5.13 f 6.90 ± 0.32 a

M
e d
2.60 ± 0.02 0.16 ± 0.00 28.16 ± 3.48 c, d 8.28 ± 0.39 d
+ 0.5% pectin

D
Corn + 10% SBP
2.71 ± 0.02 g 0.14 ± 0.00 c 24.73 ± 2.55 b, c 8.43 ± 0.35 d
+ 1% pectin

Corn + 15% SBP

T
2.10 ± 0.01 a
E 0.39 ± 0.00 g 66.53 ± 7.14 g 6.72 ± 0.32 a

Corn + 15% SBP

+ 0.5% pectin
E P
2.57 ± 0.03 d 0.16 ± 0.00 d 29.55 ± 2.62 d 7.91 ± 0.33 c

Corn + 15% SBP

+ 1% pectin

C C 2.67 ± 0.01 f 0.14 ± 0.00 c 25.61 ± 4.26 c

*values with different letters in the same column are significantly different at p < 0.05
8.11 ± 0.32 c, d

A
 ACCEPTED MANUSCRIPT

Table 4. Effect of apple pomace addition on expansion ratio, bulk density and texture properties of corn extrudates

Sample Expansion ratio Bulk density [gcm-3] Hardness [N] Fracturability [mm]

Corn grits 3.03 ± 0.02 d 0.12 ± 0.00 b 17.59 ± 1.82 a 10.65 ± 0.57 d

2.74 ± 0.01 c 0.11 ± 0.00 a 17.68 ± 0.34 a

P T8.53 ± 0.27 c

I
Corn + 5% AP

Corn + 10% AP 2.39 ± 0.04 b 0.13 ± 0.00 c 17.93 ± 1.14 a

R 7.18 ± 0.36 b

Corn + 15% AP 1.97 ± 0.02 a 0.17 ± 0.00 d

U SC
21.33 ± 1.11 b
*values with different letters in the same column are significantly different at p < 0.05
5.68 ± 0.29 a

A N
M
E D
P T
C E
A C
 ACCEPTED MANUSCRIPT

Table 5. Effect of food industry by-products addition and extrusion cooking on color properties

NON-EXTRUDED EXTRUDED
Sample
L* a* b* ΔE L* a*

P T b* ΔE

Corn grits 78.30 ± 0.02 i 1.47 ± 0.03 e 49.26 ± 0.06 j 81.14 ± 0.02 j
I
-2.95 ± 0.03 d

R
46.12 ± 0.02 j 6.12

Corn + 5% BSG 71.46 ± 0.08 e

70.10 ± 0.02 d
0.97 ± 0.03 d

0.78 ± 0.05 c
36.07 ± 0.10 e

32.30 ± 0.06 d
14.86

S C
76.85 ± 0.03 h

73.27 ± 0.05 e
-2.09 ± 0.01 e

-0.81 ± 0.03 f
34.10 ± 0.02 h

30.08 ± 0.02 f
15.64

U
Corn + 10% BSG 18.84 19.96

Corn + 15% BSG 67.05 ± 0.03 a 1.64 ± 0.03 g 28.18 ± 0.04 b

A N
23.89 69.59 ± 0.02 d 1.09 ± 0.02 g 26.20 ± 0.03 d 24.65

Corn + 5% SBP 74.88 ± 0.01 g -1.03 ± 0.06 b

M
40.03 ± 0.03 g 10.15 78.36 ± 0.02 i -4.01 ± 0.03 a 37.38 ± 0.07 i 13.08

Corn + 10% SBP 72.85 ± 0.05 f -1.01 ± 0.03 b

E D
30.54 ± 0.06 c 19.66 75.47 ± 0.03 g -3.73 ± 0.01 b 33.72 ± 0.02 g 16.62

Corn + 15% SBP 70.05 ± 0.01 c

75.98 ± 0.04 h P T
-1.14 ± 0.03 a

1.55 ± 0.06 f
26.94 ± 0.04 a

43.06 ± 0.18 i
23.93 73.55 ± 0.01 f

56.89 ± 0.01 c
-3.04 ± 0.03 c

7.56 ± 0.02 h
28.71 ± 0.02 e

25.33 ± 0.02 c
21.57

E
Corn + 5% AP 7.36 33.87

Corn + 10% AP

C C
71.49 ± 0.03 e 2.28 ± 0.04 h 41.12 ± 0.05 h 11.84 55.19 ± 0.01 b 8.00 ± 0.03 i 24.05 ± 0.03 b 36.02

Corn + 15% AP
A69.20 ± 0.02 b 3.26 ± 0.03 i 37.89 ± 0.12 f 15.81
*values with different letters in the same column are significantly different at p < 0.05
**in samples with BSG and SBP 1% d. m. of pectin was added
53.11 ± 0.03 a 8.56 ± 0.03 j 23.89 ± 0.03 a 37.70
 ACCEPTED MANUSCRIPT

Table 6. Water absorption index (WAI) and water solubility index (WSI) of non-extruded and extruded samples

WAI [gg-1] WSI [%]

Sample
NON-EXTRUDED EXTRUDED NON-EXTRUDED

P T EXTRUDED

Corn grits 2.45 ± 0.01 a 7.51 ± 0.01 g 1.84 ± 0.01 a

R I 19.82 ± 0.11 e

C
b e b
Corn + 5% BSG 2.58 ± 0.01 7.15 ± 0.01 3.13 ± 0.02 17.63 ± 0.23 c

Corn + 10% BSG 2.75 ± 0.00 d 6.70 ± 0.02 b

U S
3.18 ± 0.01 b 14.38 ± 0.14 b

Corn + 15% BSG 2.87 ± 0.00 f

A N
5.79 ± 0.00 a 3.29 ± 0.06 b 8.03 ± 0.09 a

M
b f
Corn + 5% SBP 2.60 ± 0.01 7.27 ± 0.01 3.20 ± 0.01 b 17.39 ± 0.19 c

Corn + 10% SBP 2.85 ± 0.03 f

E D 7.02 ± 0.02 c, d 3.57 ± 0.05 c 18.07 ± 0.14 d

Corn + 15% SBP

P T
3.07 ± 0.01 h

2.64 ± 0.00 c
6.97 ± 0.06 c

7.04 ± 0.01 d
3.93 ± 0.02 d

4.02 ± 0.14 d
19.66 ± 0.15 e

21.08 ± 0.08 f
Corn + 5% AP

Corn + 10% AP
C E 2.81 ± 0.00 e 6.72 ± 0.01 b 6.18 ± 0.07 e 21.31 ± 0.06 f

A
Corn + 15% APC 2.94 ± 0.01 g 5.79 ± 0.05 a 8.15 ± 0.24 f
*values with different letters in the same column are significantly different at p < 0.05
22.05 ± 0.09 g

**in samples with BSG and SBP 1% d. m. of pectin was added

 ACCEPTED MANUSCRIPT

Table 7. Sensory evaluation results for tested parameters

External appearance Structure Consistency

Sample Odour Flavor
(uniformity, color) (porosity, crispness) (chewing)

I Corn grits 4.00 ± 0.00 f 5.00 ± 0.00 f 4.00 ± 0.00 e

T
3.00 ± 0.00 b

P
4.00 ± 0.00 e

II Corn + 5% BSG 3.31 ± 0.30 d, e 4.43 ± 0.53 d, e 3.31 ± 0.30 d

R I
2.83 ± 0.29 b 3.09 ± 0.30 c, d

III Corn + 10% BSG 3.09 ± 0.55 b, c, d

2.51 ± 0.30 a
4.00 ± 0.58 c, d

3.57 ± 0.53 b, c
S C
2.97 ± 0.39 b, c, d

2.63 ± 0.39 a, b
2.23 ± 0.29 a

2.31 ± 0.41 a
2.86 ± 0.63 a, b, c, d

2.63 ± 0.39 a, b, c

U
IV Corn + 15% BSG

V Corn + 5% SBP 3.54 ± 0.43 e

A N
4.71 ± 0.49 e, f 3.77 ± 0.39 e 2.83 ± 0.29 b 3.20 ± 0.00 d

M
a c
VI Corn + 10% SBP 2.63 ± 0.39 3.86 ± 0.38 3.09 ± 0.30 c, d 2.31 ± 0.41 a 2.63 ± 0.39 a, b, c

VII Corn + 15% SBP 2.86 ± 0.43 a, b, c

E D 3.71 ± 0.49 b, c 2.74 ± 0.43 a, b, c 2.23 ± 0.29 a 2.51 ± 0.55 a, b

T
c, d, e
VIII Corn + 5% AP 3.20 ± 0.00 3.86 ± 0.69 c 3.09 ± 0.55 c, d 2.23 ± 0.45 a 2.97 ± 0.60 b, c, d

IX Corn + 10% AP

E P
2.74 ± 0.43 a, b 3.29 ± 0.49 a, b 2.74 ± 0.43 a, b, c 2.31 ± 0.41 a 2.51 ± 0.55 a, b

X Corn + 15% AP

C C 2.51 ± 0.55 a 3.00 ± 0.58 a

*values with different letters in the same column are significantly different at p < 0.05
2.40 ± 0.65 a 2.14 ± 0.32 a 2.40 ± 0.65 a

A
**in samples with BSG and SBP 1% d. m. of pectin was added
 ACCEPTED MANUSCRIPT

Overall sensory quality

I
20
X II
15

10 I - Corn grits
II - Corn + 5% BSG
P T
IX
5
III
I
III - Corn + 10% BSG

R
IV - Corn + 15% BSG
0
C
V - Corn + 5% SBP
VI - Corn + 10% SBP

S
VI - Corn + 15% SBP
VIII

N
IV
UVIII - Corn + 5% AP
IX - Corn + 10% AP
X - Corn + 15% AP

VII
M
V A *in samples with BSG and SBP
VI

E D 1% d. m. of pectin was added

T
Fig. 1. Total sensory score of corn snack products enriched with food industry by-products
P
C E
A C
 ACCEPTED MANUSCRIPT

Industrial relevance: The production of nutritionally fortified snack products, with the

acceptable physical and sensory properties is challenging. The addition of high-fibre and high-

protein ingredients to starch based raw materials significantly affects the texture, expansion

and overall acceptability of extruded snacks. This study provided a novel and effective way to

resolve these problems in production of corn extrudates enriched with food industry by-

products, by pectin addition. Furthermore, this investigation could partially help in the

PT
disposal of waste from the food industries in which the investigated by-products (brewer’s

RI
spent grain, sugar beet pulp and apple pomace) are formed in large quantities.

SC
NU
MA
E D
PT
CE
AC
 ACCEPTED MANUSCRIPT

Highlights:

 By-products addition on physical and sensory properties of extrudates were studied

 Resolving problem of poor expansion with pectin addition was investigated

 Extrusion process and by-products addition significantly changed product properties

 Pectin addition at level of 1% d. m. resolved the problem of poor expansion

 Sensory acceptable products with all three by-products were obtained

PT
RI
SC
NU
MA
E D
PT
CE
AC