Quality assessment of corn snacks enriched with soybean ferritin among young healthy people and patient with Crohn’s disease: the effect of extrusion conditions

Authors:

• Krystyna Szymandera‐Buszka,
• Magdalena Zielińska‐Dawidziak,
• Agnieszka Makowska,
• Małgorzata Majcher,
• Anna Jędrusek‐Golińska,
• Kaczmarek Anna,
• Przemysław Niedzielski

Abstract

Fortified extruded snacks are convenient products to supplement malnourished patients’ diet, e.g. suffering from Crohn’s disease. The snacks were extruded with different additions of iron-biofortified sprouts under varying process conditions (temperature and humidity). The sensory profiling showed the correlation between extrusion temperature and snack stickiness (R = 0.835), crispiness (R = 0.727), hardness (R=−0.485), as well as the intensity of corn (R = 0.888), powder (R=−0.795), metallic (R=−0.606) and bitter (R=−0.901) tastes. The sprouts addition affected metallic taste (R = 0.606) and aroma (R = 0.666) intensity. The product desirability was compared between healthy people (HP) and Crohn’s patients (CP). Overall desirability positively correlated with taste desirability in both groups. In the HP group, taste desirability was associated with metallic taste (R=−0.857) and Fe(III) content (R=−0.717). Also, aroma desirability (connected with pyrazines) was more significant to HP. Higher tolerance of CP to metallic and bitter flavours was observed. This confirms that the taste and aroma preferences of CP and HP are different.