Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food

被引：63

作者：

Özer, EA

Herken, EN

Güzel, S

Ainsworth, P

Ibanoglu, S ^{[1
]}

机构：

[1] Cukurova Univ, Dept Food Engn, Coll Agr, Adana, Turkey

[2] Gaziantep Univ, Fac Engn, Dept Food Engn, Gaziantep, Turkey

[3] Harran Univ, Fac Med, Dept Clin Biochem, Sanliurfa, Turkey

[4] Manchester Metropolitan Univ, Dept Food & Consumer Technol, Hollings Fac, Manchester M15 6BH, Lancs, England

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2006年 / 41卷 / 03期

关键词：

extrusion cooking; nutrition; response surface methodology;

D O I：

10.1111/j.1365-2621.2005.01062.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of screw speed (220-340 rpm), moisture content of the feed (11.0-15.0%, wet base) and feed rate (22.0-26.0 kg h(-1), wet base) on the total antioxidant capacity (TAA) and concentration of total phenolics (TP) in a nutritionally balanced extruded snack were investigated. Regression equations describing the effect of each variable on the responses were obtained. Results indicated that screw speed, moisture content of the feed and feed rate had an effect on the TAA values of the samples at 95% confidence interval (CI). The interaction between the three factors was also found to be significant at 95% CI for TAA values. Extrusion conditions applied in this study did not change the TP values in the samples. The TAA value of samples decreased with an increase in screw speed and decrease in moisture content.

引用

页码：289 / 293

页数：5

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