Enhancement of extruded corn snacks with substitution of wheat germ, invaluable milling by-product

This study aims to improve extruded corn snacks with high nutritional and functional properties through the utilization of wheat germ (WG). In the first stage, extrusion technology was used, and the process conditions were optimized by the Central Composite Design with Response Surface Methodology (CCD-RSM). The best-extruded WG snack (WGS) production conditions were determined (die temperature: 140 degrees C, moisture content: 14.97%, WG ratio: 16%, and corn starch ratio: 30%). In the second stage, four snacks containing 18%, 20%, 22%, and 24% WG, which had higher ratios than optimized WGS, were produced. While the addition of WG (16%) positively influenced the physical properties of the extruded snacks, the increase in WG ratios partially weakened the physical properties of the extrudates. However, as supplementing the WG proportion, the nutritional and functional properties of WGS enhanced remarkably. The 20% WGS has gained more appreciation from consumers than other WGS. Novelty Impact Statement Utilizing WG, rich in many phytochemicals (fiber, phenolic component, vitamins and minerals), is an essential ingredient in developing high nutritional and functional corn snacks. Extruded snacks were successfully produced with the WG without stabilization and oil removal processes. A new type of corn snack was improved for the functional food industry.