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

• Autorzy: Wioletta Drożdż , Ewa Tomaszewska-Ciosk , Ewa Zdybel , Hanna Boruczkowska , Tomasz Boruczkowski , Piotr Regiec
• 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.

Słowa kluczowe

EN

apple pomace; rosehip pomace; extrusion; polyphenols; antioxidant activity

• Czasopismo: Polish Journal of Chemical Technology
• Rocznik: 2014
• Tom: 16
• Numer: 3
• Strony: 7-11

Daty

wydano

2014-09-01

online

2014-10-03

Twórcy

autor

Wioletta Drożdż

• Faculty of Food Science and Technology, Wroclaw University of Environmental and Life Sciences, Poland,

autor

Ewa Tomaszewska-Ciosk

• Faculty of Food Science and Technology, Wroclaw University of Environmental and Life Sciences, Poland

autor

Ewa Zdybel

• Faculty of Food Science and Technology, Wroclaw University of Environmental and Life Sciences, Poland

autor

Hanna Boruczkowska

• Faculty of Food Science and Technology, Wroclaw University of Environmental and Life Sciences, Poland

autor

Tomasz Boruczkowski

• Faculty of Food Science and Technology, Wroclaw University of Environmental and Life Sciences, Poland

autor

Piotr Regiec

• Faculty of Food Science and Technology, Wroclaw University of Environmental and Life Sciences, Poland

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Identyfikatory

DOI

10.2478/pjct-2014-0042