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Puff drying in the production of gluten-free meatball snacks: Impacts of formulation and pre-drying methods.

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Title: Puff drying in the production of gluten-free meatball snacks: Impacts of formulation and pre-drying methods.
Authors: Ilter Baysan, Işıl1,2 (AUTHOR), Kaymak Ertekin, Figen1 (AUTHOR) figen.ertekin@ege.edu.tr
Source: Drying Technology. 2024, Vol. 42 Issue 4, p696-711. 16p.
Subjects: Meatballs, Nutrition, Jerusalem artichoke, Snack foods, Essential nutrients, Chemical properties
Abstract: Meat and meat products, which are significant in human nutrition, are consumed with pleasure, as well as their rich essential nutrients, sensory properties, and taste in adequate and balanced nutrition. Within the scope of the study, gluten-free flour alone (20% (w/w)) and vegetable powders (5% (w/w)) were used in the production of meatball snacks using the explosive puff drying (EPD) method. The effects of two different pre-drying processes (hot air drying (HAD) and freeze drying (FD)) on the final product properties were discussed. While using chickpea flour as gluten-free flour; we preferred adding vegetable powders with high fiber and prebiotic content, such as Jerusalem artichoke, and red beetroot powders. The physical and chemical properties of the samples dried by both methods (HAD + EPD and FD + EPD) containing chickpea flour and red beetroot powder were found suitable for consumption as snack products. However, the expansion rate (94.27%), total phenolics content (100.07 µg GAE/g DM), textural hardness value (1053.65 N), textural crispness (24 peak number), and sensory impression (8.4) values of products containing chickpea flour and beet powder dried with FD + EPD dried gave the best results among the groups (p < 0.05). In addition, the sensory analysis showed that this sample was preferable to the other samples. The pre-drying processes we applied, and the moisture content of pre-dried samples had a significant effect on puffed dried product quality. Oil losses, shrinkage, and the formation of cracks with the HAD method were observed. It was determined that FD as a pre-drying method before EPD minimized the nutrient losses (total protein content, total fat content, total phenolics content) and preserved the physical (ΔE < 15) properties of the snack samples. [ABSTRACT FROM AUTHOR]
Copyright of Drying Technology is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Puff drying in the production of gluten-free meatball snacks: Impacts of formulation and pre-drying methods.
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  Data: &lt;searchLink fieldCode=&quot;JN&quot; term=&quot;%22Drying+Technology%22&quot;&gt;Drying Technology&lt;/searchLink&gt;. 2024, Vol. 42 Issue 4, p696-711. 16p.
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  Data: &lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Meatballs%22&quot;&gt;Meatballs&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Nutrition%22&quot;&gt;Nutrition&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Jerusalem+artichoke%22&quot;&gt;Jerusalem artichoke&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Snack+foods%22&quot;&gt;Snack foods&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Essential+nutrients%22&quot;&gt;Essential nutrients&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Chemical+properties%22&quot;&gt;Chemical properties&lt;/searchLink&gt;
– Name: Abstract
  Label: Abstract
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  Data: Meat and meat products, which are significant in human nutrition, are consumed with pleasure, as well as their rich essential nutrients, sensory properties, and taste in adequate and balanced nutrition. Within the scope of the study, gluten-free flour alone (20% (w/w)) and vegetable powders (5% (w/w)) were used in the production of meatball snacks using the explosive puff drying (EPD) method. The effects of two different pre-drying processes (hot air drying (HAD) and freeze drying (FD)) on the final product properties were discussed. While using chickpea flour as gluten-free flour; we preferred adding vegetable powders with high fiber and prebiotic content, such as Jerusalem artichoke, and red beetroot powders. The physical and chemical properties of the samples dried by both methods (HAD + EPD and FD + EPD) containing chickpea flour and red beetroot powder were found suitable for consumption as snack products. However, the expansion rate (94.27%), total phenolics content (100.07 &#181;g GAE/g DM), textural hardness value (1053.65 N), textural crispness (24 peak number), and sensory impression (8.4) values of products containing chickpea flour and beet powder dried with FD + EPD dried gave the best results among the groups (p &lt; 0.05). In addition, the sensory analysis showed that this sample was preferable to the other samples. The pre-drying processes we applied, and the moisture content of pre-dried samples had a significant effect on puffed dried product quality. Oil losses, shrinkage, and the formation of cracks with the HAD method were observed. It was determined that FD as a pre-drying method before EPD minimized the nutrient losses (total protein content, total fat content, total phenolics content) and preserved the physical (ΔE &lt; 15) properties of the snack samples. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
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  Group: Ab
  Data: &lt;i&gt;Copyright of Drying Technology is the property of Taylor &amp; Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.1080/07373937.2024.2310165
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      – Code: eng
        Text: English
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      Pagination:
        PageCount: 16
        StartPage: 696
    Subjects:
      – SubjectFull: Meatballs
        Type: general
      – SubjectFull: Nutrition
        Type: general
      – SubjectFull: Jerusalem artichoke
        Type: general
      – SubjectFull: Snack foods
        Type: general
      – SubjectFull: Essential nutrients
        Type: general
      – SubjectFull: Chemical properties
        Type: general
    Titles:
      – TitleFull: Puff drying in the production of gluten-free meatball snacks: Impacts of formulation and pre-drying methods.
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            NameFull: Ilter Baysan, Işıl
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          Name:
            NameFull: Kaymak Ertekin, Figen
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            – D: 01
              M: 03
              Text: 2024
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              Y: 2024
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              Value: 42
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