The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products

Stojceska, Valentina; Ainsworth, Paul; Plunkett, Andrew; İbanoğlu, Şenol

doi:10.1016/j.foodchem.2009.12.024

Cited by 122 publications

(97 citation statements)

References 18 publications

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“…This phenomenon is particularly evident in the case of extruded products enriched in herbs, cereals, vegetables and fruits with high content of poliphenolic antioxidants [35,36]. The versatility of potential technological solutions allows using various raw materials and additives, and their composition will influence quality, pro-health properties, sensory, and nutritional characteristics of extruded products [35][36][37]. In the case of these types of food products, one of the most convenient methods of food production is extrusioncooking.…”

Section: Resultsmentioning

confidence: 99%

Radical scavenging activity of extruded corn gruels with addition of linden inflorescence

Oniszczuk

Wójtowicz

et al. 2015

Open Chemistry

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Antioxidant activity is one of the most desirable properties of natural compounds. Among these substances are phenolic compounds which exhibit excellent antiradical activity. The main aim of the present study was determination of the free radical scavenging activity of gruels with 5, 10 and 20% addition of linden inflorescence. The studies were based on two methods: TLC-bioautographic assay and spectrophotometric analysis using DPPH (2,2-diphenyl-1-picrylhydrazyl radical). The obtained results indicate that the radical scavenging properties of the extracts are positively correlated with the content of phenolic compounds in gruels and that a high-temperature extrusion process does not deactivate antioxidant polyphenolic compounds.

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Section: Resultsmentioning

confidence: 99%

Radical scavenging activity of extruded corn gruels with addition of linden inflorescence

Oniszczuk

Wójtowicz

et al. 2015

Open Chemistry

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“…WSI is the free polysaccharide or polysaccharide released after water addition [8,31]. The WAI decreased significantly as additive increased (R 2 = 0.9715), attributed to decreasing starch content with increasing linden and less water absorption by starch.…”

Section: Physical Properties Of Enriched Snacksmentioning

confidence: 99%

“…It depends mostly on starch granule disruption, amylose and amylopectin depolymerization, starch gelatinization and the consequent starch solubilization generated in the extruder by pressure, heating, shearing and residence time [1,8,38]. WSI results (Table 5) showed decreased solubility with linden enrichment (from 15.32% for corn extrudates to 7.86% for the highest additive level).…”

Section: Physical Properties Of Enriched Snacksmentioning

confidence: 99%

“…Extrusion-cooking may enhance food antioxidant activity and form resistant starch or insoluble fiber [6][7][8]. It retains more nutrition and active compounds than other thermal treatments, especially slow cooking or deep frying, but it is comparable to blanching, freezing or fermentation [9].…”

Section: Introductionmentioning

confidence: 99%

“…Fruits and vegetables are the most popular components added to cereal extrudates, but some waste products or functional compound isolates may be used [8,13,[18][19][20]. Linden flower (Tiliae inflorescentia) is one of the herbal supplements most often used.…”

Section: Introductionmentioning

confidence: 99%

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Extruded corn gruels containing linden flowers: quantitation of phenolic compounds and selected quality characteristics

et al. 2015

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Extrusion-cooking of plant materials may enhance antioxidant activity and improve health benefits. Selected antioxidant polyphenols in extruded corn gruels enriched with different amounts of linden flowers were determined by LC-ESI-MS/MS and quality characteristics were determined.Phenolic content increased with Tiliae inflorescentia addition and was not decreased by high-temperature extrusion. Linden flower incorporation into instant gruels should be limited to 10% to retain acceptable sensory properties.

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New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products

Wang

Bamdad

Chen

2014

Nutraceutical and Functional Food Processing Technology

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The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products

Cited by 122 publications

References 18 publications

Radical scavenging activity of extruded corn gruels with addition of linden inflorescence

Radical scavenging activity of extruded corn gruels with addition of linden inflorescence

Extruded corn gruels containing linden flowers: quantitation of phenolic compounds and selected quality characteristics

New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products

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