Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates (CROSBI ID 217374)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Obradović, Valentina ; Babić, Jurislav ; Šubarić, Drago ; Jozinović, Antun ; Ačkar, Đurđica ; Klarić, Ilija
engleski
Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates
The influence of Hokkaido pumpkin powder (PP) addition to corn grits at levels 4%, 6%, and 8% and ascorbic acid (AA) addition at levels 0.5% and 1% was evaluated. Extrusion was done using a single-screw extruder at two temperature regimes: 135/170/170 °C (E1) and 100/150/150 °C (E2). Mathematical models that describe the influence of additives on the colour of extrudates were determined. Raw extrusion mixtures as well as obtained extrudates were tested for ascorbic acid, polyphenol, proteins, fat, crude fibre, ash and carotenoids content, and antioxidant activity. E1 extrusion regime acted favourably on polyphenols, crude fibre content, and antioxidant activity. It also caused higher fat degradation than E2 extrusion. Xanthophylls (lutein and zeaxanthin) were less sensitive to extrusion than carotenes (a-carotene, 9-cis-b-carotene and 13-cis-b-carotene). Ascorbic acid was more sensitive to higher extrusion temperatures (49–76% degradation). It provided protection to carotenoids and consequently the colour of the extrudates.
Extrusion ; Pumpkin powder ; Ascorbic acid ; Carotenoids ; Polyphenols ; Crude fibre
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Podaci o izdanju
Povezanost rada
Kemijsko inženjerstvo, Prehrambena tehnologija