Effect of apple and rosehip pomaces on colour, total phenolics and antioxidant activity of corn extruded snacks

• Autorzy: Drożdż W. , Tomaszewska-Ciosk E. , Zdybel E. , Boruczkowska H. , Boruczkowski T. , Regiec P.

Identyfikatory

DOI

10.2478/pjct-2014-0042

• Języki publikacji: EN

Abstrakty

EN

Extrusion cooking technology was applied for obtaining corn extrudates fortifi ed 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

• Wydawca: West Pomeranian University of Technology. Publishing House
• Czasopismo: Polish Journal of Chemical Technology
• Rocznik: 2014
• Tom: Vol. 16, nr 3
• Strony: 7--11
• Opis fizyczny: Bibliogr. 25 poz., wykr., tab., wz.

Twórcy

autor

Drożdż W.

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

autor

Tomaszewska-Ciosk E.

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

autor

Zdybel E.

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

autor

Boruczkowska H.

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

autor

Boruczkowski T.

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

autor

Regiec P.

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

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