دورية أكاديمية

Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid

التفاصيل البيبلوغرافية
العنوان: Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid
المؤلفون: Obradović, V., Babić, J., Šubarić, D., Jozinović, A., Ačkar, Đ.
المصدر: Chemical & Biochemical Engineering Quarterly; Vol.29 No.3; ISSN 0352-9568 (Print); ISSN 1846-5153 (Online)
بيانات النشر: Croatian Society of Chemical Engineers
سنة النشر: 2015
المجموعة: Hrčak - Portal of scientific journals of Croatia / Portal znanstvenih časopisa Republike Hrvatske
مصطلحات موضوعية: extrusion, tomato powder, ascorbic acid, hardness, expansion ratio, polyphenols, antioxidant activity
الوصف: The aim of this research was to investigate the influence of the addition of tomato powder (TP) to corn grits at levels 4, 6 or 8 % and the addition of ascorbic acid (AA) at levels 0.5 and 1 %, on total polyphenol content (PF), and antioxidant activity of the extrudates. The hardness and the expansion ratio of the extruded products were also tested. Mathematical models that describe the influence of additives on the mentioned properties were also determined. Extrusion was performed at two temperature regimes: 135/170/170 °C and 100/150/150 °C. Lower temperature regime led to increased hardness and the expansion of extrudates. The addition of tomato and AA led to decreased hardness and the expansion at both temperature regimes. The addition of tomato increased PF and AA compared with pure corn extrudates. Greater degradation of PF and AA was at lower temperature regime. High correlation between PF and AA was demonstrated at both extrusion temperatures.
نوع الوثيقة: article in journal/newspaper
وصف الملف: application/pdf
اللغة: English
العلاقة: http://hrcak.srce.hr/146998Test; http://hrcak.srce.hr/file/216208Test
الإتاحة: http://hrcak.srce.hr/146998Test
http://hrcak.srce.hr/file/216208Test
حقوق: info:eu-repo/semantics/openAccess
رقم الانضمام: edsbas.40DCF88B
قاعدة البيانات: BASE