Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks

被引：0
作者：
G. I. Bisharat
A. E. Lazou
N. M. Panagiotou
M. K. Krokida
Z. B. Maroulis
机构：
[1] Al-Hussein Bin Talal University,Department of Chemical Engineering
[2] National Technical University of Athens,School of Chemical Engineering
来源：
Journal of Food Science and Technology | 2015年 / 52卷
关键词：
Broccoli; Extrusion cooking; Olive paste; Phenolics; Sensory evaluation;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Phenolic content, antioxidant activity and sensory characteristics of vegetable-enriched extrudates were investigated as a result of extrusion conditions, including extrusion temperature (140–180 °C), screw rotation speed (150–250 rpm) and feed moisture content (14–19 % w.b.). Broccoli flour and olive paste was used in mixtures with corn flour at a ratio of 4 to 10 % (broccoli/corn) and 4 to 8 % (olive paste/corn). A simple power model was developed for the prediction of phenolic content and antioxidant activity of extrudates by extrusion conditions and feed composition. Phenolic content and antioxidant activity of broccoli enriched extrudates increased with extrusion temperature and broccoli addition and decreased with feed moisture content. The antioxidant activity of olive paste extrudates increased with material ratio and decreased with feed moisture content and screw rotation. Sensory porosity, homogenous structure, crispness, cohesiveness and melting decreased with feed moisture content, while the latter increased the mealy flavor and hardness of extrudates. Acceptable snacks containing broccoli flour or olive paste can be produced by selecting the appropriate process conditions.
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页码：3986 / 4000
页数：14
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