Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates.
作者： Valentina Obradović , Jurislav Babić , Drago Šubarić , Antun Jozinović , Đurđica Ačkar
DOI: 10.1016/J.FOODCHEM.2015.03.045
关键词:
摘要: The influence of Hokkaido pumpkin powder (PP) addition to corn grits at levels 4%, 6%, and 8% ascorbic acid (AA) 0.5% 1% was evaluated. Extrusion done using a single-screw extruder two temperature regimes: 135/170/170°C (E1) 100/150/150°C (E2). Mathematical models that describe the additives on colour extrudates were determined. Raw extrusion mixtures as well obtained tested for acid, polyphenol, proteins, fat, crude fibre, ash carotenoids content, antioxidant activity. E1 regime acted favourably polyphenols, fibre It also caused higher fat degradation than E2 extrusion. Xanthophylls (lutein zeaxanthin) less sensitive carotenes (α-carotene, 9-cis-β-carotene 13-cis-β-carotene). Ascorbic more temperatures (49-76% degradation). provided protection consequently extrudates.
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