Physicochemical and antioxidant properties of extruded corn grits with corn fiber by CO2 injection extrusion process
作者： Yuan-Yuan Wang , Gi-Hyung Ryu
DOI: 10.1016/J.JCS.2013.03.013
关键词: Food science 、 Melt temperature 、 Absorption of water 、 Chemistry 、 Antioxidant 、 Extrusion 、 Reducing sugar 、 Fiber
摘要: Abstract Corn grits and corn fiber mixed at different mass ratios (0/100, 15/85 30/70) were extruded melt temperature (90, 105 120 °C) using extrusion with without CO 2 injection. The L value, reducing sugar content antioxidant properties decreased after or color relatively stable in the injection higher (120 °C) comparison Higher resulted less loss of total phenolic content. b , Δ E values water absorption index increased extrusion. increase was process especially lower temperature. addition values, but significantly under same conditions.
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