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Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition
| Content Provider | MDPI |
|---|---|
| Author | Valentina, Obradović Jurislav, Babić Verica, Dragović-Uzelac Antun, Jozinović Drago, Šubarić Ačkar, Đurđica |
| Copyright Year | 2021 |
| Description | The objective of this research was to investigate the potentiality of carrot powder (CP) utilization at levels 4, 6, or 8% as ingredient of corn snacks and evaluation of the extrusion influence on functionally important ingredients such as carotenoids (color), polyphenols, fiber, fat, and antioxidant activity. The influence of ascorbic acid (AA) as an external source at levels 0.5 and 1% on this particular extrusion was also investigated. A single-screw extruder at two temperature regimes (135/170/170 °C (E1) and 100/150/150 °C (E2)) carried out extrusion. The E1 temperature regime acted favorably on total polyphenol content and crude fiber, but fat preferred the E2 regime. Extrusion, especially the E1 temperature regime, increased the extractability of carotenoids. Ascorbic acid degraded during extrusion, but it still provided protection to carotenoids and color attributes of extrudates. Snacks with increased nutritional and functional value due to carrot powder addition were successfully produced, which is a starting point for production of a new type of extruded snacks. |
| Starting Page | 1367 |
| e-ISSN | 22279717 |
| DOI | 10.3390/pr9081367 |
| Journal | Processes |
| Issue Number | 8 |
| Volume Number | 9 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2021-08-04 |
| Access Restriction | Open |
| Subject Keyword | Processes Food Science and Technology Extrusion Carrot Ascorbic Acid Carotenoids Antioxidant Power |
| Content Type | Text |
| Resource Type | Article |
