Utilization of different by-products to produce nutritionally rich gelled products

Yellow corn cooking water with yerba mate (Ilex paraguariensis) extract, obtained as a by-product of snack manufacture, was combined with whey protein concentrate (7 g/100 g), flaxseed (Linum usitatissimum L.) flour (2 g/100 g), and honey (8 g/100 g) to obtain different gelled products. The effect of the composition on the physicochemical parameters was analyzed. Flaxseed flour was added directly or with a previous pre-heating, and, in both cases, it increased the solid behavior of gels. On the contrary, honey increased the gel liquid-like behavior, and both ingredients modified the color of the gels. Elastic and loss modulus decreased after storage for 7 and 14 days. Some of the textural parameters also changed during storage. Principal component analysis and cluster analysis revealed three groups of formulations according to their composition, and those samples containing only flaxseed flour were best described with the textural and rheological parameters. Yerba mate extract, mainly, flaxseed flour, and honey increased the phenolic composition of gels but decreased the sensory acceptability, despite the sweetness of honey. A variety of gelled products with different textures and flavors was obtained using by-products of the food industry. These gels could be used either for dessert formulations or as a matrix for gelled products.

Effect of flaxseed (Linum usitatissimum L.) flour and yerba mate (Ilex paraguariensis) extract on physicochemical and sensory properties of a gluten free corn-based snack

Flaxseed (Linum usitatissimum L.) and yerba mate (Ilex paraguariensis) are particularly interesting as functional ingredients due to their high content of essential omega 3-fatty acids and antioxidant properties, respectively. The objective of this work was to formulate a corn snack enriched with flaxseed flour and yerba mate extract and evaluate its physicochemical and sensory properties. Flaxseed flour, added at three levels 1, 3 and 5%, increased the water activity, moisture content and cohesiveness, and decreased the hardness and plastic deformation of the samples. The flour also changed the superficial colour and made the microstructure more compact. On the contrary, yerba mate extract (1 and 3%) decreased the water activity, moisture content and cohesiveness, counteracting the effect of flaxseed flour. Yerba mate increased the plastic deformation and the antioxidant activity of the snacks. The colour was not modified and the microstructure was more fragmented in the presence of yerba mate. Sensory evaluation suggested that flaxseed flour and yerba mate affected the flavour but did not modify the colour and crunchiness of the product.