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Number of results
2014 | 16 | 3 | 7-11

Article title

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

Content

Title variants

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.

Publisher

Year

Volume

16

Issue

3

Pages

7-11

Physical description

Dates

published
1 - 9 - 2014
online
3 - 10 - 2014

Contributors

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

References

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Document Type

Publication order reference

Identifiers

YADDA identifier

bwmeta1.element.-psjd-doi-10_2478_pjct-2014-0042
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