Fresh Broccoli in Fortified Snack Pellets: Extrusion-Cooking Aspects and Physical Characteristics

The aim of the study was to obtain a new type of potato-based snack pellets fortified with fresh broccoli addition and to estimate their extrusion-cooking parameters (processing stability) and selected physical properties. In this work, fresh broccoli was added at varying levels (10, 20, and 30%) to potato-based pellets-a half-product for expanded ready-to-eat food snacks. The obtained results showed that the assessed variables: moisture content, screw speed, and amount of added fresh broccoli, have significantly affected the extrusion-cooking process and final product physical properties. Accordingly, increasing fresh broccoli by up to 30% induced higher efficiency of the extrusion-cooking process, lower energy consumption, a lower expansion index, lower bulk density values, and proper durability. Application of fresh broccoli may also significantly reduce water consumption during processing and save energy due to the omission of the vegetable drying step. We recommend the application of up to 30% fresh broccoli in newly developed extruded snack pellet formulations. Fresh broccoli, a valuable vegetable source of health-promoting substances, may be an attractive additive in snack pellet half-products with no negative effect on processing.

Automated summary

The aim of this study was to obtain a new type of potato-based snack pellets fortified with fresh broccoli and evaluate the extrusion-cooking parameters and physical properties. The results showed that the amount of fresh broccoli significantly affected the extrusion-cooking process and final product physical properties. Adding up to 30% fresh broccoli led to higher efficiency, lower energy consumption, and improved properties of the snack pellets.