Probing the physicochemical characteristics of carrot sauce during storage.

Globally, the prevalence of vit-A deficiency disorders i.e., xerophthalmia and nyctalopia is increasing especially in teenagers due to lifestyle shifts and undernutrition. This research was designed to develop carrot-supplemented tomato sauce to overcome vit-A deficiency and its related disorders. The carrot sauce was formulated with the addition of 50, 60, and 70% carrot pulp in tomato paste. The prepared sauce samples were tested for physical and biochemical changes in beta carotene (BC), lycopene, viscosity, pH, total soluble solids, titratable acidity, total plate count, and sensory parameters for 12 weeks. A non-significant effect of storage on BC, lycopene, and total soluble solids was observed. The total plate count, acidity, pH, and viscosity were influenced significantly. Sauce containing 60% of the carrot paste showed good sensory characteristics and 42.39 µg/g BC for the whole period of storage. It is concluded that carrot sauce can be used as tomato ketchup replacers to boost the overall quality of life by fighting against vit-A deficiency disorders.

Nutritional characterization of the extrusion-processed micronutrient-fortified corn snacks enriched with protein and dietary fiber.

The current study focused on developing protein- and dietary fiber-enriched, micronutrient-fortified corn snacks using extrusion technology. Corn, soybean, and chickpea flour were used to develop micronutrient-fortified (Fe, Zn, I, and vitamin A, and C) extruded snacks, followed by an exploration of their nutritional traits. Soybean and chickpea were supplemented discretely (20-40/100 g) or in a combination of both (10:10, 15:15, and 20:20/100 g). According to the results, the relative proportion of the raw material composition was reflected in corn snacks' proximate composition and mineral and vitamin levels. Corn snacks with 40/100 g soy flour showed the best nutrient profile, with a maximum percent increase in protein (171.9%) and fiber (106%), as compared to the snacks developed using chickpea and/or mixed supplementation with soy and chickpea. Total dietary fiber (18.44 ± 0.34%), soluble dietary fiber (10.65 ± 0.13%), and insoluble dietary fiber (7.76 ± 0.38%) were also found to be highest in the soy-supplemented snacks (40/100 g). It was discovered that 100 g of corn snacks could provide 115-127% of the RDA for iron, 77-82% of the RDA for zinc, 90-100% of the RDA for vitamin A, and 45-50% of the RDA for vitamin C. The results for the effect of extrusion processing on amino acids showed a 2.55-45.1% reduction in essential amino acids, with cysteine and valine showing the greatest decrease and leucine and tryptophan remaining relatively stable during extrusion.

Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks.

The study was aimed to develop protein, dietary fiber, and micronutrient enriched corn snacks through extrusion processing. Corn snacks supplemented with chickpea, defatted soy flour (20-40/100 g) and guar gum (7/100 g) were prepared through extrusion processing. Micronutrients (iron, zinc, iodine, and vitamins A, C, and folic acid) at recommended daily values were added in all formulations. Extruded corn snacks were analyzed for physical, textural, and sensory attributes. Results showed that piece density (0.34-0.44 g/cm3 ), moisture (3.40-5.25%), water activity (0.203-0.361), hardness (64.4-133.2 N), and cohesiveness (0.25-0.44) was increased Whereas, expansion ratio (3.72-2.64), springiness (0.82-0.69), chewiness (1.63-0.42), and resilience (1.37-0.14) was decreased as supplementation with soy and chickpea flour increased from 20 to 40/100 g. Overall corn snack supplemented with 15/100 g of soy and 15/100 g of chickpea flour got the highest acceptance from the sensory panelists. PRACTICAL APPLICATIONS: The article focuses on physical, textural, and sensory attributes of extruded corn snacks enriched with protein, dietary fiber, and micronutrients Awareness about the importance of healthy snacks has grown among the consumers during the last decade. Extruded snacks developed using nutrient rich ingredients with good textural and sensory properties has always remained a challenge for the snack industry. Texture of the extruded snacks varies a lot with high levels of protein and dietary fiber. This study is helpful for the development of healthy snacks especially in developing countries lacking storage infrastructure or tropical environment. Nutrient rich extruded snacks can also be used to alleviate malnutrition by incorporating in school lunch programs.