Document Type : Original Article
Author
General Nutrition, Family Education Department, Collage of Education, Umm Al-Qura University, Saudi Arabia
Abstract
This study was conducted to prepare snacks of defatted soybean, corn grits and spinach powder food blends. In raw materials and their blends, chemical composition, mineral content, total phenolics, and flavonoids were determined. In addition, blends were extruded, and food was prepared for snacks. Chemical composition, mineral content, total phenolics, flavonoids, physical characteristics and sensory evaluation were analyzed in blends and contrasted with the control made from corn grits. The results showed that defatted soybean was the highest in total protein (51.60 %), followed by defatted corn and spinach at 9.50 % and 6.30 % respectively, and increased defatted soybean protein blends. Whereas spinach powder was the highest in total lipid, ash and crude fiber (9.0, 10.83 and 17.6 7% respectively), followed by defatted soybean which was 6.93, 5.22 and 10.71% respectively; and their ash, total lipid and crude fiber blends were improved by increasing spinach powder. In addition, spinach powder and defatted soybean had contained the highest quantities of total dietary fiber 27.13 and 25.39 %, soluble 9.45 and 8.73 %, and insoluble dietary fiber 17.86 and 16.66 %, respectively, with minor differences in total fiber fractions in their blends. Total phenolics and flavonoids as a pigment and antioxidant have been found in high quantities in spinach, defatted soybean and corn grains. The mineral contents in blends were increased by increasing minerals in raw materials during different additions. Ash, crude fiber and total dietary fiber were not affected by extrusion but increased after this process. The soluble dietary fiber was not affected by extrusion and increased after extrusion in the blends, and also decreased in the insoluble dietary fiber in all blends. Color control values and extruded blends showed that after addition of concentration of spinach powder, lightness (L value) and yellowness (b value) were decreased. Sensory evaluation, panelists gave lower overall acceptability scores for the extruded blend no. 3and 4. Even so, it hasn't significantly changed between the extruded blends no. 1 and 2 and the control snacks food. It can be concluded that the extrusion blends no.3 and 4 had the lowest in overall acceptability scores which may be due to the increasing concentration of spinach powder, from the obvious results. Extrusion blends no. 1 and 2 made from 40 and 30 % defatted soybean flour were most liked by the taste panelists.
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