Effect of extrusion on the functional properties of carrot pulp added extrudates and in-vitro bioaccessibility of lutein and beta-carotene

Ortak, Melda
In this study, effects of extrusion on the functional properties of carrot pulp added extrudates was investigated. Extrusion was performed at four different conditions. Two different temperature profile and two different screw speeds were investigated. Change in antioxidant activity, phenolic content, β-carotene and lutein content and their in-vitro bioaccessibilities after extrusion were investigated. Antioxidant activity and total phenolic content was determined by DPPH and Folin–Ciocalteu method, respectively. It was found that extrusion process significantly decreased (p≤0.05) the level of both the antioxidant activity and the total phenolic content, but the extrusion temperature and the shear rate did not cause a significant change (p>0.05) within the ranges studied. Effect of conventional heating process on antioxidant activity and phenolic content was also investigated, where no significant changes were observed (p>0.05). The quantification of carotenoids was conducted with HPLC. It is investigated that extrusion process resulted in the loss of β-carotene and lutein content at specified conditions. Extrusion process at 130°C last zone temperature did not affect the lutein in-vitro bioaccessibility while increased the in-vitro bioaccessibility at 160°C (p≤0.05). In-vitro bioaccessibility of β-carotene increased after extrusion both at 130°C and 160°C last treatment zone temperatures


Effect of Tomato Pulp Addition on the Functional Properties of Extrudates
Tonyalı, Bade; Cagla, Caltinoglu; Şensoy, İlkay (null; 2013-05-20)
Effect of addition of tomato pulp on the physical parameters and the effect of extrusion on functional properties of the extrudates were investigated. Corn grits with and without tomato pulp at 30% moisture were extruded. Sectional expansion index, color and sensory analysis were conducted. Tomato pulp addition caused sligt increase in the expansion index at two shear rate and caused increase in the redness and some decrease in yellowness. Sensory analysis indicated no significant difference between the pul...
Effect of extrusion on bioactive compounds found in artichoke leaf powder and on their in vitro bioaccessibilities
Güven, Özge; Şensoy, İlkay; Şenyuva, Hamide Z.; Department of Food Engineering (2016)
The functional properties of extruded products can be enhanced by addition of herbal ingredients. In this study, artichoke leaf powder (ALP) was added to extrudates, at 3%, 6% and 9% concentrations, to increase amount of bioactive nutrients. Aim of the study was to investigate the effect of extrusion on functional components and in vitro bioaccessibility of selected phenolic compounds. Extrusion feed flow rate was 55 ± 1 g/min, screw speed was 250 rpm and barrel temperature zones were set at 80°C, 90°C, 130...
Effect of processing on buckwheat phenolics and antioxidant activity
Şensoy, İlkay; Ho, Chi-Tang; Karwe, Mukund V. (Elsevier BV, 2006-01-01)
The effect of processing on functional compounds in buckwheat was investigated. Extractions of buckwheat flour were carried out before and after roasting or extrusion. Folin-Ciocalteu assays indicated that processing did not cause any change in total phenolic content in buckwheat flour. Roasted (200 degrees C, 10 min) dark buckwheat flour exhibited an increase in non-polar compounds as well as polar compounds whereas extrusion exhibited increase only in polar compounds. Antioxidant activity test (DPPH) show...
Effect of microfluidized onion skin addition on the quality of extrudates
Bilgin, Elçin; Şensoy, İlkay; Mert, Behiç; Department of Food Engineering (2016)
The objective of the study was to investigate the effect of microfluidized onion skin addition on the features of expansion characteristics, water absorption index, water solubility index, color, texture and sensory of extruded products. In addition, addition of microfluidized and non – microfluidized onion skins to extruded products were compared. Increasing microfluidized onion skin content in the samples caused a reduction in sectional expansion index (SEI), volumetric expansion index (VEI) and porosity ...
Effect of Anaerobic Azo Dye Reduction on Continuous Sludge Digestion
Ozkan-Yucel, Umay Gokce; Gökçay, Celal Ferdi (Wiley, 2014-10-01)
Effect of continuous feeding of a reactive azo dye, reactive orange 107, and its hydrolyzed form (HRO107), on a conventional anaerobic digester was investigated in this study together with observation of change in microbial community. Laboratory-scale digesters were fed with waste activated sludge and azo dye for 575 days continuously. The influent concentrations of reactive azo dye were between 200 and 3200 mg/L. The digester performance was not adversely affected by azo dye and its reduction metabolites t...
Citation Formats
M. Ortak, “Effect of extrusion on the functional properties of carrot pulp added extrudates and in-vitro bioaccessibility of lutein and beta-carotene,” M.S. - Master of Science, Middle East Technical University, 2014.