The Concept of Utilizing Waste Generated During the Production of Crispbread for the Production of Corn-Based Snacks

Ewa Gondek (), Anna Kamińska-Dwórznicka, Mateusz Stasiak and Ewa Ostrowska-Ligęza
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Ewa Gondek: Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Science, ul Nowoursynowska 159C, 02-776 Warszawa, Poland
Anna Kamińska-Dwórznicka: Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Science, ul Nowoursynowska 159C, 02-776 Warszawa, Poland
Mateusz Stasiak: Institute of Agrophysics, Polish Academy of Sciences, ul. Doświadczalna 4, 20-290 Lublin, Poland
Ewa Ostrowska-Ligęza: Department of Food Chemistry, Institute of Food Sciences, Warsaw University of Life Science, ul Nowoursynowska 159C, 02-776 Warszawa, Poland

Sustainability, 2024, vol. 16, issue 24, 1-11

Abstract: During the production of crispbread, waste is generated, which, from its nutritional point of view, is a full-value food product. These are mechanically damaged slices that are not commercially available and are rejected at the sorting stage. The concept of its development was to use it to produce extruded corn snacks. Waste pieces of whole meal wheat crispbread were used for this research, and the final snack was produced using an extrusion method. The investigation of the final snack included the determination of water activity, geometric density, pycnometric density determined in a helium pycnometer, porosity, the water solubility index, WSI, the water adsorption index, WAI, sorption properties, and instrumental texture, as well as a sensory analysis. It was shown that the addition of ground crispbread caused a slight increase in density and a decrease in open porosity. A decrease in water content and water absorption coefficients (WAI) and water solubility (WSI) was observed. Texture studies including mechanical and acoustic texture determinants showed that a small addition of ground crispbread improves the texture features (the most beneficial was found with an addition of 25%). It has been shown that it is possible to rationally manage waste generated during the production of crispbread. A product with favorable physical properties and high sensory acceptability was obtained. The technology described in the paper makes bread production more sustainable and generates less waste.

Keywords: crispbread by-products; sustainable food production; extruded snacks; physical properties; sorption; texture (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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