Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(5): 1301-1311
Effects of extrusion with CO2 injection on physical and antioxidant properties of cornmeal-based extrudates with carrot powder
Sasimaporn Samard1, Sasathorn Singkhornart1,2, Gi-Hyung Ryu1
1Department of Food Science and Technology, Kongju National University, Kongju, Chungnam 32439, Korea, 2Department of Food Technology and Nutrition, Rajamangala University of Technology Krungthep, Bangkok 10120, Thailand
Carrot powder and cornmeal were extruded at ratios of 0:100, 10:90, and 20:80 with and without CO2 injection at die temperatures of 80, 100, and 120 ℃. The effects of the composition of the extrudate, die temperature, and CO2 injection on physicochemical and antioxidant properties of extruded products were studied. The results showed that die temperature had a significant effect on expansion ratio (ER), specific length, piece density, color, water absorption index (WAI), and water solubility index (WSI) (p<0.05). The injection of CO2 significantly affected the ER, WAI, WSI, lightness, redness, microstructure, total phenolic content, and the 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity of extrudates (p<0.05). Increasing the proportion of carrot powder in extrudates resulted in better antioxidant properties and higher levels of crude ash, crude fat, crude protein, and redness; however, it resulted in lower WAI, lightness, and yellowness (p<0.05). The study demonstrated that extrusion with CO2 injection and addition of carrot powder may improve the nutritional quality and structure-forming ability of extrudates.
Carrot powder, Extrusion, CO2 injection, Physicochemical property, Antioxidant activity
Food Science and Biotechnology 2017 ; 26(5): 1301-1311