Changes in functional properties and in vitro bioaccessibilities of beta-carotene and lutein after extrusion processing

Date

2017-10-01

Author

Ortak, Melda
Caltinoglu, Cagla
Şensoy, İlkay
Karakaya, Sibel
Mert, Behiç

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

213
views

0
downloads

In this research, carrot pulp was added to traditional snack made from corn-grit. As the biological activity of carotenoids in the body depends on their bioaccessibility, change in carotenoid bioaccessibility during extrusion processing was investigated. In addition, phenolic content, antioxidant activity, beta-carotene and lutein contents were investigated before and after the extrusion process. Two different temperature profiles were used for extrusion process. In-vitro bioaccessibilities of beta-carotene and lutein increased by extrusion, beta-carotene at both temperature profiles while lutein only at higher temperature profile. Extrusion decreased the antioxidant activity, total phenolic, beta-carotene and lutein contents. Results suggest that even though amount of functional components decrease, in vitro bioaccessibility could be enhanced by extrusion. Therefore, carrot pulp can successfully be added as a functional ingredient to extrudated.

Subject Keywords

Functional food, Antioxidant activity, Total phenolic content, Food matrix, Food structure

URI

https://hdl.handle.net/11511/49141

Journal

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

DOI

https://doi.org/10.1007/s13197-017-2812-4

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Effects of different batter formulations on physical and chemical properties of microwave and conventionally fried chicken fingers Barutçu Mazı, Işıl; Şahin, Serpil; Department of Food Engineering (2009) The main objective of this study was to determine the effects of batters containing various flour types and frying methods on physical and chemical properties of chicken fingers. To determine the effects of different flour types, 30 % of the corn and wheat flour mix in control batter was replaced with chickpea, rice or soy flours. Frying was performed in microwave oven at 365 W (70 %) power level and at 1801°C for different times. Samples were also fried in a conventional fryer at 1801°C for comparison. T...
Effect of ultrasound on drying rate of selected produce Kantaş, Yeşim; Bayındırlı, Alev; Department of Food Engineering (2007) The objective of this study was to discover the effect of high power direct contact ultrasound on drying rates of apple, celery root, carrot and potato. For this purpose ultrasonic generator with 24 kHz frequency was used and amplitude and pulse mode values were chosen as 40%, 70%, 100%, and 0.4, 0.7, 1.0, respectively. The temperature of drying air was 30°C, 40°C and 50°C and the velocity was kept at 3.9 m/s. The samples used were 13.5 mm in diameter with 5.0 mm thickness. It is found that ultrasound assis...
Effects of processing on onion skin powder added extrudates Tonyali, Bade; Şensoy, İlkay; KARAKAYA, SİBEL (Springer Science and Business Media LLC, 2020-09-01) It is possible to enhance the functional properties of extruded products with the inclusion of fruit and vegetable by-products. Onion skin, a rich source of quercetin and fiber, is considered as waste in the industry and can be used as an alternative ingredient to improve the nutritional value of the extruded products. Three levels (3, 6, and 9%) of onion skin powder (OSP) were added to wheat flour and compared with control (0% OSP). The effect of the extrusion process on accessible quercetin, total phenoli...
Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes Seyhun, N; Şümnü, Servet Gülüm; Şahin, Serpil (Wiley, 2003-08-01) The effects of different types of emulsifiers, gums, and fat contents on the retardation of staling of microwave-baked cakes were investigated. First, different types of emulsifiers (DATEM, Lecigran, and Purawave) at three different fat contents (50%, 25%, and 0%) were added to cake formulations to retard staling of microwave-baked cakes. Then, three types of gums (guar gum, xanthan gum, and methylcellulose) were added to the optimum formulations chosen. As a control, cakes formulated without any emulsifier...
Effects of different batter formulations on quality of deep-fat fried carrot slices Akdeniz, Neslihan; Şahin, Serpil; Department of Food Engineering (2004) The main objective of the study was to evaluate the effects of starch and gum types on product quality of deep-fat fried carrot slices. It was also aimed to evaluate the applicability of image processing for determination of oil uptake. In the first part of the study, carrot slices were dipped into batters containing three different concentrations of dextrin or pre-gelatinized tapioca starch and fried for 2, 3, and 4 minutes at 170±2 oC. Coating pick-up of batter formulations and moisture content, oil conte...

Citation Formats

M. Ortak, C. Caltinoglu, İ. Şensoy, S. Karakaya, and B. Mert, “Changes in functional properties and in vitro bioaccessibilities of beta-carotene and lutein after extrusion processing,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, pp. 3543–3551, 2017, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/49141.