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2014 | 16 | 3 | 7-11
Tytuł artykułu

Effect of Apple and Rosehip Pomaces on Colour, Total Phenolics and Antioxidant Activity of Corn Extruded Snacks

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Extrusion cooking technology was applied for obtaining corn extrudates fortified with various level (10-20%) of rosehip pomace powder or apple pomace powder. The total polyphenols content, antioxidant activities (ABTS), organoleptic properties and colour of the extrudates were determined. Pomace addition increased the level of total polyphenols content and antioxidant activity in obtained corn - pomace extrudates, especially in samples enriched with rosehip pomace. Extrudates with 20% of rosehip pomace addition characterized the highest polyphenols content and antioxidant activity. Only the slight decrease of some quality features - shape and size, taste and fl avour, structure and colour of obtained extrudates was observed. Sample with fruit pomace addition showed increasing consistency evaluation. The extruded products by utilising fruit by-products got good evaluation of panelists and can be an excellent source of bioactive compounds in the daily human diet.
Wydawca

Rocznik
Tom
16
Numer
3
Strony
7-11
Opis fizyczny
Daty
wydano
2014-09-01
online
2014-10-03
Twórcy
  • Faculty of Food Science and Technology, Wroclaw University of Environmental and Life Sciences, Poland
autor
  • Faculty of Food Science and Technology, Wroclaw University of Environmental and Life Sciences, Poland
  • Faculty of Food Science and Technology, Wroclaw University of Environmental and Life Sciences, Poland
  • Faculty of Food Science and Technology, Wroclaw University of Environmental and Life Sciences, Poland
autor
  • Faculty of Food Science and Technology, Wroclaw University of Environmental and Life Sciences, Poland
Bibliografia
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Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.-psjd-doi-10_2478_pjct-2014-0042
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