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<p>In the twenty-first century, snacks have become an important feature of present-day human life, but lack essential dietary-fibre, vitamins, and minerals. In this context, aim of the study was to optimize the conditions for the development of a micronutrient fortified and fibre enriched extruded snack. The optimized snack had lateral-expansion-ratio (1.65), bulk-density (0.115&#xa0;g/cm<sup>2)</sup>, hardness (10.56N), water-solubility-index (23.1%), water-absorption-index (5.62&#xa0;g/g), overall-acceptability (7.3), (<i>Δa</i>, 1.2), and (<i>Δb</i>, 1.2). The optimized extruded snack contained carbohydrate (48.19%), crude protein (7.6%), total dietary fibre (9.5%), crude fat (32.23%), moisture (2.17%), iron (222.8&#xa0;mg/100&#xa0;g), folic-acid (5.86&#xa0;μg/g) and Vitamin-B<sub>12</sub> (0.058&#xa0;μg/g). The sensory attributes of <i>peri-peri</i> flavoured optimized extruded snack had the highest overall acceptability for determined sensory attributes. Storage stability of micronutrients was predicted using Arrhenius model. The activation-energy, Q<sub>10-</sub>value, and half-life for added micronutrients such as iron, folic acid, and vitamin-B<sub>12</sub> were 20.651&#xa0;kJ/mol°K, 1.3 and 1732.5-days (57-months), 57.56&#xa0;kJ/mol°K, 2.07 and 577.5-days (19-months), and 45.53&#xa0;kJ/mol°K, 1.77 and 301-days, respectively.</p>

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Nutritional, sensory, and shelf-life studies of micronutrients fortified, and dietary fibre enriched extruded snacks

  • 期刊论文

  • 发表日期：

    2025年7月25日

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  • Ayush Anand,
  • Charanjit S. Riar

摘要

In the twenty-first century, snacks have become an important feature of present-day human life, but lack essential dietary-fibre, vitamins, and minerals. In this context, aim of the study was to optimize the conditions for the development of a micronutrient fortified and fibre enriched extruded snack. The optimized snack had lateral-expansion-ratio (1.65), bulk-density (0.115 g/cm2), hardness (10.56N), water-solubility-index (23.1%), water-absorption-index (5.62 g/g), overall-acceptability (7.3), (Δa, 1.2), and (Δb, 1.2). The optimized extruded snack contained carbohydrate (48.19%), crude protein (7.6%), total dietary fibre (9.5%), crude fat (32.23%), moisture (2.17%), iron (222.8 mg/100 g), folic-acid (5.86 μg/g) and Vitamin-B12 (0.058 μg/g). The sensory attributes of peri-peri flavoured optimized extruded snack had the highest overall acceptability for determined sensory attributes. Storage stability of micronutrients was predicted using Arrhenius model. The activation-energy, Q10-value, and half-life for added micronutrients such as iron, folic acid, and vitamin-B12 were 20.651 kJ/mol°K, 1.3 and 1732.5-days (57-months), 57.56 kJ/mol°K, 2.07 and 577.5-days (19-months), and 45.53 kJ/mol°K, 1.77 and 301-days, respectively.