This process has been used in the production of many varieties of foods including snack foods, breakfast cereals, and other ready‐to‐eat textured foods (Brncic et al., 2009). Extrusion is an advantageous, cleaner, and more effective technology which can yield a product with the same or even better quality than traditional technology products (Brncic et al., 2009). This approach can be used to modify nutritional quality of this food product and introduce to food market as a relatively healthy snack.Įxtrusion is one of the most important new processes used in modern food technology its application has increased in the past two decades (Li, Zhang, Jin, & Hsieh, 2005). Incorporation of 10% sesame powder in the snack formulation had a positive effect on the stability, sensory, and nutritional quality of the product. PV results indicated that the formulated samples had a higher stability when the ratio of sesame powder was increased, while the AV values showed a significant increase during storage. The content of phenolic compounds, γ‐tocopherols, sesamin, and sesamolin had significant increases in all the formulated samples. The results indicate that oleic acid content increased and palmitic acid decreased significantly ( p < .05) in all the samples at 10% and 15% inclusion levels. Fatty acid composition, tocopherol, sesamin and sesamolin, phenolic compounds, peroxide value ( PV), acidity ( AV), and sensory evaluation of the samples were determined. In this study, puffed corn snacks were produced by incorporating sesame powder at 0% (control sample), 5%, 10%, and 15% levels in its formulation and stored at room temperature (24☌) for 60 days. Sesame seed is a rich source of essential amino and fatty acids, phenolic compounds, tocopherols, and antioxidants. Puffed corn snacks are tasty and affordable cereal‐based food products which have a relatively poor nutritional quality.
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