Show/Hide Menu
Hide/Show Apps
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Open Access Guideline
Open Access Guideline
Postgraduate Thesis Guideline
Postgraduate Thesis Guideline
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Guides
Guides
Thesis submission
Thesis submission
MS without thesis term project submission
MS without thesis term project submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Supporting Information
Supporting Information
General Information
General Information
Copyright, Embargo and License
Copyright, Embargo and License
Contact us
Contact us
Effect of extrusion on functional components and in vitro bioaccessibilty of β-cryptoxanthin and zeaxanthin
Download
index.pdf
Date
2014
Author
Yeğin, Özge
Metadata
Show full item record
Item Usage Stats
265
views
102
downloads
Cite This
Red pepper pulp was added as a functional ingredient to the extrudates. Effects of extrusion on the functional properties of the red pepper pulp added corn grit extrudates were investigated. Antioxidant activity, total phenolic content, and the amounts of xanthophyll carotenoids in the product, such as β-cryptoxanthin and zeaxanthin, were determined before and after the extrusion process. In vitro bioaccessibility of these carotenoids from the extrudates and the feed were also investigated. Starch gelatinization (with DSC), pectin, protein, moisture and ash contents were determined for the feed and the product. Two different temperature profile were applied for the barrel zones during extrusion: 80°C, 90°C, 100°C and 130°C (die: 121°C) and 80°C, 105°C, 130°C and 160°C (die: 142°C). Screw speed (225 rpm) and feed flow rate (36 g/min) were kept constant. Feed moisture content was 25 ± 0.5%. Total phenolic content of the samples were found to decrease about 41.72% and 47.68% whereas antioxidant activity of the samples were found to decrease about 28.92% and 22.89% after 130°C and 160°C last zone temperature extrusion process, respectively. No gelatinization peak was observed on DSC thermograms after extrusion whereas a peak was observed before extrusion. High performance liquid chromatography (HPLC) analysis showed a decrease in β-cryptoxanthin content about 17.53% and 28.87% whereas a reduction was observed in zeaxanthin content about 49.83% and 40.07% after 130°C and 160°C last zone temperature extrusion process, respectively. There was not statistically significant difference between in vitro bioaccessibility of β-cryptoxanthin and zeaxanthin of feed and extrudates. The results suggest that red pepper pulp can be added as a functional ingredient to develop new functional extruded food products.
Subject Keywords
Peppers.
,
Cryptoxanthin.
,
Zeaxanthin.
,
Bioaccessibility.
,
Extrusion process.
URI
http://etd.lib.metu.edu.tr/upload/12618219/index.pdf
https://hdl.handle.net/11511/24227
Collections
Graduate School of Natural and Applied Sciences, Thesis
Suggestions
OpenMETU
Core
Effect of extrusion on functional components in tomato pulp added extrudates and in vitro bioaccessibility of lycopene
Tonyalı, Bade; Şensoy, İlkay; Ögel, Zümrüt Begüm; Department of Food Engineering (2014)
As the health and food relationship became important, tomato pulp was added as a functional ingredient to the extrudates. Effects of extrusion on the functional properties of the extrudates and in vitro bioaccessibility of lycopene after extrusion were investigated. Two different temperature set was applied during extrusion: 80 °C, 90 °C, 100 °C and 130 °C (die: 116 °C) and 80 °C, 100 °C, 130 °C and 160 °C (die: 139 °C), screw speed and feed rate were kept constant, 225 rpm and 36 ± 1 g/min, respectively. F...
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 tomato, red pepper and carrot pulp addition on the quality of extrudates
Çaltinoğlu, Çağla; Şensoy, İlkay; Mert, Behiç; Department of Food Engineering (2014)
Effects of tomato pulp, red pepper pulp and carrot pulp addition on the quality parameters of the corn grit extrudates were investigated. Addition of tomato pulp had no statistically significant effect on longitudinal expansion index, volume expansion index, bulk density and porosity values of the extrudates, however, a decrease was observed in sectional expansion index with the addition of tomato pulp. Sectional expansion index indicated no statistically significant difference with the addition of red pepp...
Effect of extrusion on the functional properties of carrot pulp added extrudates and in-vitro bioaccessibility of lutein and beta-carotene
Ortak, Melda; Şensoy, İlkay; Ögel, Zümrüt Begüm; Department of Food Engineering (2014)
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, respect...
Effect of sodium silicate on flocculation of hematite with starch in the presence of calcium
Arol, Ali İhsan (2003-01-01)
Sodium silicate is used as a dispersant in the selective flocculation of iron ores with starch as the polymeric floccullant. The mechanism of its dispersive effect on quartz has been reported to be related to its ability to remove coagulants, such as calcium and magnesium ions, from the process water. The interaction between iron oxides and calcium and sodium silicate, which has not appeared in literature, is also an important factor that would contribute to the success of the selective flocculation process...
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
Ö. Yeğin, “Effect of extrusion on functional components and in vitro bioaccessibilty of β-cryptoxanthin and zeaxanthin,” M.S. - Master of Science, Middle East Technical University, 2014.