Journal of Food, Agriculture and Environment

Extruded date powder enriched pops: Formulation, processing, and quality

Author(s):

I. M. Alruqaie ¹*, F. A. Al Ghamidi ²

Recieved Date: 2013-07-07, Accepted Date: 2013-10-24

Abstract:

Extrusion cooking is used worldwide for the production of expanded snack food and ready to eat cereal products. Wheat flour with strong gluten, produced in Saudi Arabia, was dry-heat treated (PT) to weaken the gluten so as to produce breakfast cereal (date pops) with acceptable expansion factor. Date pops formulation was prepared by replacing PT with locally produced date powder and Samh flour at 25% or 50% based on the heat-treated flour. Control and blends were extruded at 250 rpm, feeding at 15-20 g/min, and 10-20 ml water/min, where the four heating zones of the extruder were set at 70, 91, 120, and 150°C. Farinograph data showed increase in water absorption, departure time, mixing time, and dough stability of PT (the control) due to heat treatment, whereas amylograph data indicated increase in the final viscosity of the starch paste. Based on the sensory evaluation of the produced date pops, samples with the best score were selected and further analyzed for their chemical and physical properties. Generally, the sensory evaluation panel acceptance of the date pops flavor, texture, and total acceptance were the best tested characteristics, scoring 97.2% each, followed by the color. It appears that a synergy existed between date powder and Samh flour that gave the final product overall high acceptance when compared separately or in combination with each other. Samples with high portion of Samh flour contained high concentration of Ca, Mg, Cu, and Zn as well as better color. High date powder content in the blend, and higher concentration of Cu was related to high defatted Samh flour content.

Keywords:

Samh, date, pops, extrusion, breakfast, cereal, hard wheat

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Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 484-491

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