Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products

The production of nutritionally fortified snack products, with the acceptable physical and sensory properties is challenging. The addition of high-fibre and high-protein ingredients to starch based raw materials significantly affects the texture, expansion and overall acceptability of extruded snacks. This study provided a novel and effective way to resolve these problems in production of corn extrudates enriched with food industry by-products, by pectin addition. Furthermore, this investigation could partially help in the disposal of waste from the food industries in which the investigated by-products (brewer's spent grain, sugar beet pulp and apple pomace) are formed in large quantities.