Document Detail

Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow pea flour mixes.
MedLine Citation:
PMID:  22417485     Owner:  NLM     Status:  In-Data-Review    
Foods with antioxidant capacity provide protection against cardio-vascular, certain forms of cancers, and Alzheimer's diseases caused by oxidative damages and contribute health benefits. The effect of extrusion cooking on the antioxidant capacity and color attributes of extruded products prepared from 3 selected formulations of purple potato and yellow pea flours using a co-rotating twin screw extruder were studied. Expansion ratios of the extruded products varied from 3.93 to 4.75. The total antioxidant capacities (TAC) of the extruded products, using DPPH assay, were 3769 to 4116 μg trolox equivalent/g dry weight sample and not significantly different (P > 0.05) from their respective raw formulations. The total phenolic contents (TP) of the extruded products varied from 2088 to 3766 μg of gallic acid equivalent/g dry weight sample and retained 73% to 83% of the TP from the raw formulations after extrusion. The total anthocyanins contents (TA) in the extrudates were 0.116 to 0.228 mg of malvidin-3-glucosides/g dry weight sample. Compared with their raw formulations, significant losses (60% to 70%) of the TA in the extruded products occurred due to extrusion cooking. Browning indices and color attributes such as brightness, chroma, and hue angle agreed with degradation of anthocyanins in the extruded products. However, extrusion cooking retained antioxidant capacities of the raw formulations in the extruded products either in their natural forms or degraded products with radical scavenging activity. This study demonstrated the potential for the production of puffed extruded food products with the improved antioxidant content from colored potatoes and pulse formulations.
Balunkeswar Nayak; Jose De J Berrios; Joseph R Powers; Juming Tang
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food science     Volume:  76     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2011 Aug 
Date Detail:
Created Date:  2012-03-15     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  C874-83     Citation Subset:  IM    
Copyright Information:
© 2011 Institute of Food Technologists®
Authors Nayak and Tang are with Dept. of Biological Systems Engineering and author Powers is with School of Food Science, Washington State Univ., Pullman, WA 99163, U.S.A. Author Berrios is with Processed Foods Research Unit, WRRC, USDA-ARS, 800 Buchanan St., Albany, CA 94710, U.S.A. Direct inquiries to author Tang (E-mail:
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