The Use of Moldavian Dragonhead Bagasse Waste in Extruded Products

Abstract

Dracocephalum moldavica L. residues after the cold oil pressing were added as supplementation to corn snacks in the amount of 5-30%. The experiment assessed the effect of addition of the dragonhead bagasse (oilcake) on the selected physical properties and texture of snacks. Directly expanded snacks were made with the extrusion-cooking technique at 14% of initial moisture of blends. The processing was carried out at 100 rpm, at the temperature ranged 115-140°C with a 3-mm forming die. The snacks were then tested to evaluate apparent and bulk density and the water absorption and water solubility indices, as well as the cutting force for texture. The increasing amount of dragonhead seed oilcake showed a significant impact on the physical properties of extrudates, lowering bulk density and water absorption, but increasing apparent density, water solubility and the cutting force of the enriched snacks. The application of dragonhead residues as an additive to corn crisps could be an effective way to limiting the oil waste after pressing and increasing the sustainability of waste management. A new range of nutritionally valuable snacks could be also introduced to the market.