期刊
FOOD RESEARCH INTERNATIONAL
卷 50, 期 2, 页码 641-646出版社
ELSEVIER
DOI: 10.1016/j.foodres.2011.05.017
关键词
Pre-extrusion colouring; Anthocyanin; Stability; Extrusion
The suitability of anthocyanin as a pre-extrusion colour nutraceutical of rice flour was evaluated as a function of extrusion parameters viz, moisture content, screw speed and temperature of extrusion. The retention of anthocyanin increased with an increase in the moisture content of feed material and screw speed, but decreased with an increase in the die temperature. The effect of citric acid and sodium bicarbonate on colour stability of extrudates during processing, and that of light and packaging materials during storage at ambient conditions (30 +/- 2 degrees C) were evaluated. Addition of 1% citric acid increased the retention of anthocyanin up to 18.2% which could reduce the requirement of pre-extrusion colouring by almost 25%. Metallized polyethylene was found to be a better packaging material than low density polyethylene and protected the extrudates from light as well as losses during storage. (C) 2011 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据