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Effect of extrusion cooking on the antioxidant activity of extruded half product snacks made of yellow corn and pumpkin flours
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Nuria Elizabeth Rocha-Guzman
Veröffentlicht/Copyright:
1. November 2012
Abstract
The effect of the extrusion on the antioxidant activity of extruded half product snacks made of pumpkin and corn flour blends was evaluated. Cehualca pumpkin and yellow corn flours were used. Pumpkin (0.5 to 15.6 %) and yellow corn flours were mixed and then extruded at a temperature range of 93.5–140.5°C. The total phenolic content (TPC) was determined by Folin-Ciocalteu method. The Phenolic acid profile was obtained by HPLC analysis. The antioxidant capacity was measured using DPPH*, deoxyribose, and LDL oxidation inhibition assays. A central composite rotatable design was applied. The highest value of TPC was observed at high extrusion temperature and low pumpkin levels, and at low temperature and high level of pumpkin flour concentration. The highest DPPH scavenging activity was obtained at higher content of yellow corn flour. The best response to OH* scavenging was observed at higher extrusion temperature and lower content of pumpkin.
Published Online: 2012-11-1
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Schlagwörter für diesen Artikel
antioxidant;
extrusion;
half-extrusion;
pumpkin flour;
snack;
yellow corn flour
Artikel in diesem Heft
- Article
- Thermal Properties of Polyurethane Films Prepared from Mixed Cellulose, Hemicelluloses and Lignin
- Optimization of Microwave Assisted Extraction Conditions for Total Flavonoids in Toona Sinensis Leaves Using Response Surface Methodology
- Nondestructive Method for Analysis of the Soybean Quality
- 5-hydroxymethyl furfural formation and reaction kinetics of different pekmez samples: effect of temperature and storage
- Effect of drying on the color of St. John’s wort (Hypericum perforatum L.) leaves
- Physicochemical and colour properties of organic and conventional kiwifruits as affected by storage periods
- Physical Properties of Whole Rye Seed (Secale cereal)
- Response Surface Evaluation of the Sensory Quality of Turkish Dry Fermented Sausage (sucuk) as Affected by Ripening Period, Nitrite Level and Heat Treatment
- An Expert System for Classification of Potato Tubers using Image Processing and Artificial Neural Networks
- The Digestibility and Thermal Properties of Fermented Flaxseed Protein
- Effect of Air Velocity and Temperature on the Drying Kinetics of Drumstick Leaves (Moringa Oleifera)
- Thermal Inactivation of Soybean Bioactive Proteins
- Acid Diffusion in Solid Foods
- Degradation studies of organic acids in commercially packed fruit juices: A reverse phase high performance liquid chromatographic approach
- Process for integral use of blueberry
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- Modeling Desorption Isotherms and Thermodynamic Properties of Fresh Tea Leaves (Camellia sinensis var. assamica)
- Effects Of Spray Drying On Physical Properties, Total Phenolic Content And Antioxidant Activity Of Carob Molasses
- Using Computational Fluid Dynamics (CFD) for Evaluation of Fluid Flow Through a Gate Valve
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