Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food

Ozer E. A., Herken E. N., Güzel S., Ainsworth P., Ibanoǧlu Ş.

International Journal of Food Science and Technology, cilt.41, sa.3, ss.289-293, 2006 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 41 Sayı: 3
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1111/j.1365-2621.2005.01062.x
  • Dergi Adı: International Journal of Food Science and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.289-293
  • Anahtar Kelimeler: Extrusion cooking, Nutrition, Response surface methodology
  • Hatay Mustafa Kemal Üniversitesi Adresli: Hayır

Özet

The effect of screw speed (220-340 rpm), moisture content of the feed (11.0-15.0%, wet base) and feed rate (22.0-26.0 kg h-1, wet base) on the total antioxidant capacity (TAA) and concentration of total phenolics (TP) in a nutritionally balanced extruded snack were investigated. Regression equations describing the effect of each variable on the responses were obtained. Results indicated that screw speed, moisture content of the feed and feed rate had an effect on the TAA values of the samples at 95% confidence interval (CI). The interaction between the three factors was also found to be significant at 95% CI for TAA values. Extrusion conditions applied in this study did not change the TP values in the samples. The TAA value of samples decreased with an increase in screw speed and decrease in moisture content. © 2005 Institute of Food Science and Technology Trust Fund.