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2015 | 13 | 1 |
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Extruded corn gruels containing linden flowers: quantitation of phenolic compounds and selected quality characteristics

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Extrusion-cooking of plant materials may enhance antioxidant activity and improve health benefits. Selected antioxidant polyphenols in extruded corn gruels enriched with different amounts of linden flowers were determined by LC-ESI-MS/MS and quality characteristics were determined. Phenolic content increased with Tiliae inflorescentia addition and was not decreased by high-temperature extrusion. Linden flower incorporation into instant gruels should be limited to 10% to retain acceptable sensory properties.

Opis fizyczny
  • Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
  • Department of Food Process Engineering, University of Life Sciences of Lublin, Doświadczalna 44, 20-280 Lublin, Poland
  • Department of Food Process Engineering, University of Life Sciences of Lublin, Doświadczalna 44, 20-280 Lublin, Poland
  • Department of Pharmaceutical Botany, Medical University of Lublin, Chodzki 1, 20-093 Lublin, Poland
  • Department of Pharmaceutical Botany, Medical University of Lublin, Chodzki 1, 20-093 Lublin, Poland
  • Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
  • Department of Food Process Engineering, University of Life Sciences of Lublin, Doświadczalna 44, 20-280 Lublin, Poland
  • Department of Expert Medical Assistance with Emergency Medicine Unit, Medical University of Lublin, Staszica 6, 20-081 Lublin, Poland
  • Institute of Agrophysics, Polish Academy of Science, Doświadczalna 4, 20-290 Lublin, Poland
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