The Influence of Addition of Defatted Blackcurrant Seeds on Pro-Health Constituents and Texture of Cereal Extrudates

Extrudates used in the study were prepared on the base of cornmeal (100%) – control, which was in 10, 30 and 50% replaced by defatted seeds of blackcurrant, which were a by-product of supercritical fluid extraction, used for oil production. The aim of the study was to check the influence of the level of defatted blackcurrant seeds, on texture and chemical composition of the obtained extrudates. Special attention was paid to pro-health constituents, i.e., dietary fiber, polyphenols, flavonoids and anthocyanins. The addition of defatted seeds resulted in an increase of polyphenol content, and antioxidant activity, and the rise in the level of flavonoids and soluble dietary fiber as compared with control. The enrichment of extrudates in pro-health components, as well as improvement of sensory score, suggests that 10% addition of defatted blackcurrant seeds is a suitable level for preparation of extruded fruit-cereal snacks. PRACTICAL APPLICATIONS The study demonstrates that defatted blackcurrant seeds could be a good, natural source of bioactive components in cereal snacks produced by extrusion. The suggested level of this component, optimal from sensory and dietary point of view, is 10%.