<abstract xmlns="http://www.w3.org/1999/xhtml"><p> 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. </p><p>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.</p></abstract>

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.

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

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

Polish Journal of Chemical Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Extrusion cooking technology was applied for obtaining corn extrudates fortified with various level (10-20%) of rosehip pomace powder or apple pomace powder....

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

Pubblicato online: 03 ott 2014

Pagine: 7 - 11

DOI: https://doi.org/10.2478/pjct-2014-0042

Parole chiave
apple pomace, rosehip pomace, extrusion, polyphenols, antioxidant activity

© by Wioletta Drożdż

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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

Pubblicato online: 03 ott 2014

Pagine: 7 - 11

DOI: https://doi.org/10.2478/pjct-2014-0042

Parole chiaveapple pomace, rosehip pomace, extrusion, polyphenols, antioxidant activity

© by Wioletta Drożdż

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Parole chiave
apple pomace, rosehip pomace, extrusion, polyphenols, antioxidant activity