The use of fruit powders in extruded snacks suitable for Children's diets

Potter, Ruth; Stojceska, Valentina; Plunkett, Andrew

doi:10.1016/j.lwt.2012.11.015

Cited by 106 publications

(88 citation statements)

References 32 publications

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“…Nevertheless, in this research, the application of lower extrusion temperature (E1) increased the degradation of polyphenols compared to higher temperatures (E2), which is in contradiction with the results shown by Sharma et al (2012). The obtained results can be explained by Maillard reactions favoured by higher extrusion temperatures, whose products show antioxidant activity (Potter et al, 2013). On the other hand, an increase of phenolic content after extrusion is also observed by some studies, which is explained by the liberation of bound phenolics from cell wall structural components (Acosta-Estrada, Gutierrez-Uribe, & Serna-Saldivar, 2014; Gui & Ryu, 2014).…”

Section: Extrusion Influence On Polyphenols and Antioxidant Activitycontrasting

confidence: 99%

“…Enrichment of extruded snacks with nutritionally valuable ingredients is increasingly practised by many studies, wherein the addition of protein and fibre rich ingredients like legumes or whey protein is leading, and the addition of fruits and vegetables is studied to a lesser extent (Obradović , Babić , Šubarić , Ačkar, & Jozinović , 2014). Still, more needs to be done in terms of producing snacks, especially since snacking is part of day-to-day lives of children (Potter, Stojceska, & Plunkett, 2013). Pumpkins are particularly interesting since they are rich source of fibre and bioactive substances like carotenoids and polyphenols.…”

Section: Introductionmentioning

confidence: 99%

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Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates

et al. 2015

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Section: Extrusion Influence On Polyphenols and Antioxidant Activitycontrasting

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates

et al. 2015

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“…The obtained results can be explained by Maillard reactions favoured by high temperatures, whose products show antioxidant activity. 20 On the other hand, some studies observed an increase in phenolic content after extrusion, 34,35 which is explained by liberation of bound phenolics from cell wall structural components.…”

mentioning

confidence: 99%

Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid

Obradović

Babić

Šubarić

et al. 2015

Chem. Biochem. Eng. Q.

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The aim of this research was to investigate the influence of the addition of tomato powder (TP) to corn grits at levels 4, 6 or 8 % and the addition of ascorbic acid (AA) at levels 0.5 and 1 %, on total polyphenol content (PF), and antioxidant activity of the extrudates. The hardness and the expansion ratio of the extruded products were also tested. Mathematical models that describe the influence of additives on the mentioned properties were also determined. Extrusion was performed at two temperature regimes: 135/170/170 °C and 100/150/150 °C. Lower temperature regime led to increased hardness and the expansion of extrudates. The addition of tomato and AA led to decreased hardness and the expansion at both temperature regimes. The addition of tomato increased PF and AA compared with pure corn extrudates. Greater degradation of PF and AA was at lower temperature regime. High correlation between PF and AA was demonstrated at both extrusion temperatures.

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“…It can be used as snack which is an innovation and has a very good acceptance by consumers. The snack contains wild or cultivated strawberry or another berry and is popular due to various health benefits associated with their antioxidant activity, scavenging of free radicals, and high content on soluble dietary fiber (Potter et al, 2013). Dried strawberries along with cereals are used in breakfast.…”

Section: Applications Of Dried Strawberrymentioning

confidence: 99%