Effect of Extrusion on the Antioxidant Capacity and Color Attributes of Expanded Extrudates Prepared from Purple Potato and Yellow Pea Flour Mixes

Nayak, Balunkeswar; Berríos, José De J.; Powers, Joseph R.; Tang, Juming

doi:10.1111/j.1750-3841.2011.02279.x

Cited by 79 publications

(76 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…(Altan et al 2009;Sharma et al 2012). Apart from vegetable flour addition, antioxidant compounds as well as antioxidant activity change in extruded products could also be attributed to the release of phenolic compounds from cell walls (e.g., breaking complex polyphenols into low molecular weight phenolic compounds), to interaction of phenolics with protein, and to formation of Maillard reaction products as a result of high extrusion temperatures especially at higher temperatures (Nayak et al 2011;Stojceska et al 2009). The phenolic content of broccoli enriched extrudates decreased with the feed moisture content rise.…”

Section: Phenolic Content Of Extrudatesmentioning

confidence: 96%

“…Brassica vegetables belong to Cruciferous family, including a number of widely consumed species such as cabbage, cauliflower, broccoli, Brussels sprouts and kale, which exhibit both antioxidant and anticarcinogenic properties (Bisharat et al 2013;Nayak et al 2011;Sarawong et al 2014;Verhoeven et al 1997). In addition to antioxidant vitamins, carotenoids, and polyphenols, Brassica vegetables provide a large group of glucosinolates, which possess rather low antioxidant activity (Plumb et al 1996), but the products of their hydrolysis can protect against cancer (Keum et al 2004).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

et al. 2014

View full text Add to dashboard Cite

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.

show abstract

Section: Phenolic Content Of Extrudatesmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

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

et al. 2014

View full text Add to dashboard Cite

show abstract

“…TPC after extrusion decreased in all samples with 5-15% added BPF except TPC where it increased in the sample with 20% of carrot BPF addition. Therefore, losses in the TP content of the formulations under extrusion are expected to occur, due to break down of complex polyphenols to other phenolic or nonphenolic compounds, at a consequence of high temperature conditions (Nayak et al, 2011). Another explanation for the higher TPC after heating, for apple and pumpkin BPF addition at least in part is an increased formation of anthocyanins of browning compounds caused by the Maillard reaction at high temperatures.…”

Section: Moisture and Total Phenolic Compounds (Tpc)mentioning

confidence: 99%

“…Production of juice from apple, carrots and pumpkin result in such by-products as bark, mark, peel, seeds which are still rich in bioactive compounds (Figuerola & Mar, 2005;Nayak et al, 2011). Vegetables are one of major antioxidants sources.…”

Section: Introductionmentioning

confidence: 99%

Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition

Konrāde

Kļava

2017

Rural Sustainability Research

View full text Add to dashboard Cite

Abstract. Vegetable processing in food industry results in significant amount of by-products -peel, mark, bark, seeds still rich in bioactive compounds. Apple, carrot and pumpkin peel and mark may be used for production of crispbreads as functional ingredients. The objective of this study is to investigate the stability of total phenolic content (TPC) and antioxidant activity after high temperature and short time (HTST) extrusion cooking of a wheat and rice-based crispbreads with addition of apple, carrot and pumpkin by-products obtained after juice extraxtion and dried. Raw materials for crispbread production were wheat flour, rice flour, wheat bran (72%, 24% and 4% respectively) with addition of microwave-vacuum dried by-product powder in different amount (5%, 10%, 15%, 20%). Extrusion process was performed by using a laboratory singlescrew extruder GÖTTFERT 1 screw Extrusiometer L series (Germany). Total phenolic content (TPC) was determined using the Folin Ciocalteu method. Antioxidant activity was evaluated by free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant scavenging activity using a modified colorimetric method. Comparing different raw formulations, it was observed that the TPC of the apple by-product flour was significantly higher (p < 0.05) than in carrot and pumpkin flour. TPC in cereal-based crispbread was 36.06±1.15 before extrusion and 13.90±1.01 mg GAEg-1 DW (milligram Gallic acid equivalent per 100 g of dry weight (mg GAE 100 g -1 DW) after extrusion. Addition of apple BPF increased TPC in crispbreads to 106.25±2.08, carrot BPF 84.73±3.45 and pumpkin BPF to 108.82±1.04 mg GAEg -1 DW. Antioxidant activity of control sample was 1.07±0.01mg TE (Trolox equivalents) g -1 DW but in samples with addition of 20% apple by-products, it reached 3.77±0.02 TE g -1 DW for samples wih 20% carrot by-products reached 2.52±0.03TE g -1 DW and for samples wih 20% pumpkin by-products reached 3.77±0.02 TE g -1 DW.

show abstract

“…Extrusion of ABF additionally decreased the lightness of samples, colour saturation (L*) and hue did not show a clear trend. Some authors also reported a darkened colour of the extrudates due to Maillard browning during extrusion which also can cause the colour change , Nayak et al, 2011, Jain et al, 2013.…”

Section: Resultsmentioning

confidence: 99%

Cereal Crispbread Improvement With Dietary Fibre From Apple by-Products

Konrāde

Kļava

Grāmatiņa

2017

CBUP

View full text Add to dashboard Cite

Abstract:In the production of apple juice, the by-products such as the peel, bark and seeds remain biologically active substances and a good source of dietary fibre. The aim of our study is to incorporate apple by-product flour (ABF) into cereal crispbreads and to determine the total dietary fibre (TDF) content, the colour and the structural changes after addition of ABF to cereal based extrudates. Hot air drying was applied for the preparation of ABF from apple pomace. For the development of new products, a laboratory single-screw extruder GÖTTFERT 1 L series (Germany) was used. An extrusion screw (compression ratio 2:1) at a speed of 60-80 rpm and a rectangular die (aperture: 20 mm wide, 1.0 mm high, 100 mm long) were also used. The basic ingredients for extruded crispbreads were wheat flour, rice flour, wheat bran, rye flour, oat flour with addition of ABF in different proportions (5%, 10%, 15%).The content of total dietary fibre (TDF) was determined according to the AOAC -AACC method No.985.29 by FOSS Analytical Fibertec E 1023 system. Density, textural properties and colour was also determined. The obtained results showed an increase of TDF from 9.39 to 15.89 g 100g -1 in wheat crispbreads with AB and from 15.8 to19.89 g 100g -1 in rye crispbreads with ABF, hardness of products with ABF was from 17.2-21.7 N and density from 0.24-0.35g cm -3 , moisture of final product was 3.89-4.24±0. 01%. The main purpose of the current research was to determine the effect of ABF addition to cereal crispbread content, of the TDF and the textural properties.UDC Classification: 664.6/.7; DOI: http://dx

show abstract

Effect of Extrusion on the Antioxidant Capacity and Color Attributes of Expanded Extrudates Prepared from Purple Potato and Yellow Pea Flour Mixes

Cited by 79 publications

References 48 publications

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

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

Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition

Cereal Crispbread Improvement With Dietary Fibre From Apple by-Products

Contact Info

Product

Resources

About