engleski

The chemical properties of corn extrudates enriched with agrofortified wheat

The aim of this paper was to determine the impact of the extrusion process on chemical composition, total starch content, starch damage and the bioaccessibility of zinc (Zn) and selenium (Se), using different extrusion temperature profiles: 140/170/170 °C, 150/180/180 °C, 160/190/190 °C and adding different content of agrofortified wheat with Zn and Se to corn grits: 10, 20, 30 and 40%. The protein and mineral content of the wheat fortified with Zn and Se was significantly higher compared to the corn grits, and the wheat fortified with Zn had the highest protein content (14.28 ± 0.76%) of all observed raw materials. Starch content increased after the extrusion process with no significant differences with increasing extrusion temperature, while the addition of different proportions of wheat fortified with Zn and Se decreased starch content. In addition, the extrusion process significantly increased the starch damage without significant change by increasing extrusion temperature. Addition of different proportions of wheat fortified with Zn and Se reduced starch damage values in proportion to the added content of fortified wheat. As the temperature and the proportion of added wheat increased, the total Zn content in the extrudates increased. The bioaccessibility of Zn also increased with increasing extrusion temperature, with no statistical difference in values for most samples due to the addition of different proportions of fortified wheat. Total Se content increased with increasing proportion of fortified wheat and decreased with increasing extrusion temperature. There was no significant difference in the bioaccessibility of Se by increasing the extrusion temperature and the proportion of enriched wheat.

extrusion ; fortified wheat ; total starch content ; starch damage ; bioaccessibility

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