الفهرس 
Chemical composition and mineral content of raw materials.Only 14 pages are availabe for public view
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Abstract
Two types of snack extrudates with and without cheese flavor were prepared: one high in protein by combining corn with quinoa (12.5, 25, and 37.5%) and treated moringa (2.5, 5, and 7.5%), and the other high-antioxidant by combining corn with a waste mixture of pomegranate peel, tomato pomace, carrot pomace, and orange peel in a ratio of 1:1:1:1 with addition levels (15, 15, 20, and 25%). The chemical composition, mineral content, physical-functional properties, amino acid profile, and HPLC profile of these extrudates were determined. Also, the effect of storage period (3 months) at ambient temperature (25 ± 2 oC) on the antioxidant activity, TBA (O.D.), physical and functional properties, water activity, moisture content, microbiological aspects, color, and sensory characteristics of cheese-flavored and unflavored extrudates was examined. The results demonstrated that the nutritional value and antioxidant activity of the extrudates were improved by the addition of quinoa, moringa, and waste mixes to corn snacks. With higher levels of quinoa, moringa, and waste mixture powders, the extrudates’ protein, ash, and fat contents increased while their carbohydrate content decreased. The highest protein content (21.01%) was found in Blend 3(65% corn, 37.5% quinoa, and 7.5% treated moringa). When flavoring agents were added, the amounts of ash and fat increased. The highest values of Na, K, Ca, P, Fe, Zn, Cu, and Mn were found in Blend 3 (65% corn, 37.5% quinoa, and 7.5% treated moringa) and B7 (70% corn, 25% waste mixture). Adding more quinoa and treated moringa powder increased the extrudates’ amino acids, especially glutamic acid. According to high-protein extrudates, the values of DPPH, total phenolics, and total flavonoids decreased significantly (p≤ 0.05) increased from 82.04%, 48.40 mg/g, and 5.45 mg/g, to 37.18%, 27.40 mg/g, and 4.80 mg/g, respectively at the end storage period (3 month). The TBA values increased from 0.04 to 0.10 at the end of the storage period. At the end of the storage period (3 months), Bulk density increased from 0.0959 to 0.1043 g/cm3, Porosity increased from 0.235 to 0.325, apparent density increased from 0.131 to 0.156 g/cm3, and expansion ratio was not significantly (p>0.05) affected but decreased by addition levels of quinoa and treated moringa. During the storage period, WSI values decreased and WAI values increased from 4.63 to 5.33 g/g. The water activity and moisture content increased during storage. Regarding the high-antioxidant snack extrudates, the nonflavored B7 had the highest values of the components ferulic (184.15 µ/g), rutin acid (199.75 µ/g), and gallic (119.56 µ/g) than the control. Total phenolics decreased from 48.92 to 18.53 mg/g, total flavonoids decreased from 8.66 to 5.97 mg/g, and DPPH decreased from 83.24 to 49.43% during storage. The TBA values were increased from 0.035 to 0.096. Water activity increased from 0.375 to 0.500. Moisture ranging from 3.13 to 5.33% at the end of storage. The cheese-flavored extrudates often had the highest TBA, moisture content, and aw values while having the lowest DPPH, total phenolics, and flavonoids values. In conclusion, the addition of both quinoa and moringa powder up to 30% and waste mixture up to 20% to corn snacks achieved the best results in WAI, WSI, TBA values, water activity, and nutritive and healthy values.