Comparison of Antioxidant Activities of Extruded Rice with Vegetables by Cold and Conventional Extrusion

摘要: ABSTRACT The study was designed to investigate the effects of cold and conventional extrusion on antioxidant properties extruded rice with vegetables. Moisture content screw speed were fixed at 25% 150 rpm. Cold adjusted die temperature 80°C a CO 2 injection rate 300 mL/min 140°C without injection, respectively. Pumpkin, tomato, strawberry, green tea powder 10% individually blended flour. 1,1-Diphenyl-2-picrylhydrazyl radical-scavenging activity pumpkin tomato mix by higher than that extrusion. Total phenolic in pumpkin, strawberry flavonoid highest (18.82 mg/g) carotenoid decreased but increased tomato. Tomato extrudates had lycopene Anthocyanin extrudates. chlorophyll contents through process.