Development of Composite Extrudates with Hydrolysates of Lingonberry Pomace and Yeast Biomass

Introduction: The development of extruded functional products involves the introduction of a significant amount of functional ingredients into the extruded mixture. Modern trends in the food industry are the effective utilization of by-products from processing fruit and berry raw materials as sources of dietary fiber, phenolic compounds, and to usage of bioconversion products as functional ingredients. Significant changes in the recipes of extruded products can negatively affect the structural, mechanical, hydration products characteristics.

Purpose: The aim of the work was to develop balanced in nutritional value extruded products with the addition of lingonberry pomace hydrolysate as a source of dietary fiber and phenolic compounds, and yeast biomass hydrolysate as a source of protein, as well as to study the effect of the mixture composition on the physicochemical and structural and mechanical characteristics of the extrudates.

Materials and Methods: Using the D-optimal planning method with constraints, the recipes of mixtures based on broken rice with the addition of up to 8% of hydrolysates lingonberry pomace and yeast biomass were compiled. The mixtures were extruded at a moisture content of 15% and a temperature of 155-160 °C. Then physical, chemical, and technological characteristics of extrudates were determined. 

Results: Adequate mathematical models describing the effect of the mixture composition on the specific mechanical energy, expansion coefficient and bulk density of extrudates, hardness, number of microfractures, color characteristics, and content of phenolic compounds were obtained. With the addition of hydrolysates of lingonberry pomace and yeast biomass to the mixture recipes up to 8%, the specific mechanical energy decreased from 0.214 to 0.163 kW·h/kg. There was no deterioration in the structural and mechanical properties: the hardness of the extrudates decreased from 15.8 to 6.2 N, the number of microfractures as indirect indicator of porosity or crispness increased from 6.7 to 11.8. The dynamic viscosity of aqueous suspensions of extrudate grindings with hydrolysates brewed as instant porridges was 2.3 ... 3.2 Pa s. The introduction of lingonberry pomace hydrolysate significantly increased the content of phenolic compounds in the extrudates from 57.2 to 1258 ... 1261 μg / g, while a significant shift in the color chromatic component a* to the red color from 7.7 to 44 was noted.

Conclusion: The use of hydrolysates of lingonberry pomace and yeast biomass in the formulations of extruded products allows to obtain ready-to-eat products with high nutritional value without deterioration of consumer characteristics, which can be used for specialized dietary nutrition.

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