Utilization of Cranberry Seed Meal in the Development of a Diabetic Snack Product

Abstract

By 2030, the World Health Organization (WHO) predicts diabetes to be the 7th leading cause of death. Although Type 2 diabetes accounts for 90% of all the diabetes in the world, it can be prevented through physical exercise and diet. The goal of this study was to develop an extruded snack product for diabetic individuals utilizing cranberry seed meal for its phenolic and dietary fiber content linked to the management of Type 2 diabetes. Cranberry seed meal is a byproduct from cranberry containing 24.4% protein and 50% dietary fiber. Accordingly 0, 24, 30 and 36% cranberry seed meal was included in the formulation along with millet, tapioca starch, corn meal that resulted in 4, 16, 19 and 22% total dietary fiber. Anthocyanins survival upon extrusion was a high of 18%. With the tart flavor of cranberry, sensory evaluation was conducted among 103 participants resulting in control followed by 24% cranberry seed meal samples most preferred on appearance, color, texture-crispiness, flavor, aftertaste, and overall acceptability. Statistical analyses revealed the existence of significant differences in various extrudate properties such as color, pH, moisture content, water activity, unit density, hardness, water solubility index, water absorption index, expansion ratio, and pellet durability index.