Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 54, Issue 11, Pages 3543-3551Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-017-2812-4
Keywords
Functional food; Antioxidant activity; Total phenolic content; Food matrix; Food structure
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Funding
- Scientific and Technological Research Council of Turkey [TUBITAK 110 O 792]
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In this research, carrot pulp was added to traditional snack made from corn-grit. As the biological activity of carotenoids in the body depends on their bioaccessibility, change in carotenoid bioaccessibility during extrusion processing was investigated. In addition, phenolic content, antioxidant activity, beta-carotene and lutein contents were investigated before and after the extrusion process. Two different temperature profiles were used for extrusion process. In-vitro bioaccessibilities of beta-carotene and lutein increased by extrusion, beta-carotene at both temperature profiles while lutein only at higher temperature profile. Extrusion decreased the antioxidant activity, total phenolic, beta-carotene and lutein contents. Results suggest that even though amount of functional components decrease, in vitro bioaccessibility could be enhanced by extrusion. Therefore, carrot pulp can successfully be added as a functional ingredient to extrudated.
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