Physico-chemical properties explaining hedonic response to black currant press residue based snacks produced by extrusion cooking

: Mäkilä L, Laaksonen O, Kallio H, Vahvaselkä M, Myllymäki O, Lehtomäki I, Laakso S, Jahreis G, Ramos Diaz JM, Jouppila K, Yang B

: Köksel Hamit

Publisher: Hacettepe University

: istanbul, Turkey

: 2013

: Book of Abstracts

: EUROFOODCHEM

: 27

: 80

: 978-605-63935-0-1

The food industry uses berries mainly to produce juice or juice concentrates. In this process the seeds and the skin of the berries, i.e. the press residue, are fractionated from the juice. Press residue is usually regarded as waste, when it in fact contains a great deal of essential nutrients with health beneficial properties. Greater consumer demand for nutritious food products rich in bioactive compounds has arisen. Extrusion cooking is preferred over conventional cooking because it produces products with distinct textural advantages improving the consumer acceptance.

The aim of this study was to present a new way for utilizing the valuable press residue from juice extraction process of black currant (Ribes nigrum) by developing a variety of snacks by extrusion cooking. Six different recipes were compared using two types of press residues produced by non-enzymatic and enzymatic juice pressing from berries of variety ‘Mortti’, and three different cereal materials. The pleasantness of the texture, flavour and appearance was studied using hedonic scale 1–9 (n = 77). The hedonic response of the extrudates was explained with a variety of chemical components and physical parameters, i.e. carbohydrates, proteins, fat, fiber, sugars and fruit acids, amino acids, hardness, expansion rate, surface colour, density and water binding properties, with the help of PLS-regression models. The study gives valuable information for the product development of nourishing snacks and new know-how for the sustainable use of ‘waste’ materials from juice extraction process.
The results may be applied for different berries and fruits.