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

• Authors: Wioletta Drożdż , Ewa Tomaszewska-Ciosk , Ewa Zdybel , Hanna Boruczkowska , Tomasz Boruczkowski , Piotr Regiec
• Languages of publication: EN

Abstracts

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.

Keywords

EN

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

• Publisher: De Gruyter Open
• Journal: Polish Journal of Chemical Technology
• Year: 2014
• Volume: 16
• Issue: 3
• Pages: 7-11

Dates

published

1 - 9 - 2014

online

3 - 10 - 2014

Contributors

author

Wioletta Drożdż

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

author

Ewa Tomaszewska-Ciosk

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

author

Ewa Zdybel

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

author

Hanna Boruczkowska

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

author

Tomasz Boruczkowski

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

author

Piotr Regiec

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

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Identifiers

DOI

10.2478/pjct-2014-0042