Antioxidant potential and chemical composition of new generation extruded snack pellets supplemented with fresh broccoli addition

Abstract

The therapeutic potential of broccoli has been highlighted by its function in the prevention of cancer, diabetes and other diseases. As a result, there is a great deal of interest in creating innovative functional foods supplemented with broccoli. In the extrusion-cooking process, raw materials based on potato mixes with the addition of fresh broccoli (Brassica oleracea L. var italica, Brassicaceae) were used to create new generation extruded snack pellets. A prototype single screw extruder-cooker with L/D=20 was utilized, and various processing conditions (screw speed 60 and 100 rpm, as well as either 32 and 36% levels of initial moisture content) were applied. Mixtures of 10% and 30% fresh broccoli contents were investigated. The final snack pellets obtained under such processing conditions were determined for their antioxidant potential, polyphenols, proximate composition and fatty acids profile. We found that in the presence of fresh broccoli in blends, higher screw speed and higher moisture content allowed obtaining (in most samples) a higher polyphenal content in the resulting pellets. Over all, the antioxidant potential of snack pellets increased with the addition of fresh broccoli. Pellets with 30% addition of the broccoli processed at screw speed 100 rpm at moisture content of 32% displayed the highest total polyphenols content and highest antioxidant activity. Moreover, such samples demonstrated notable increase in the content of total protein, crude ash, as well as MUFA and PUFA in the total amount of fatty acids.

Keywords

• extrusion-cooking
• fresh broccoli
• snack pellets
• antioxidant potential
• polyphenols
• chemical properties