期刊
POLISH JOURNAL OF CHEMICAL TECHNOLOGY
卷 16, 期 3, 页码 7-11出版社
DE GRUYTER OPEN LTD
DOI: 10.2478/pjct-2014-0042
关键词
apple pomace; rosehip pomace; extrusion; polyphenols; antioxidant activity
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 flavour, 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.
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