Effect of processing on functional properties of carrot pulp added extrudates

Date

2014-04-02

Author

Ortak, Melda
Şensoy, İlkay

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https://hdl.handle.net/11511/71426

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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 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 Processing on Buckwheat Nutraceuticals Şensoy, İlkay; Robert, Rosen; Mukund, Karwe (2003-06-16)
Effect of Processing on Buckwheat Phenolics Şensoy, İlkay; Ho, Chi Tang; Mukund, Karwe (null; 2004-04-29)
Effect of Different Heating Types on The Release Behavior of Black Carrot Extract from Polysaccharide Added Whey Protein Hydrogels Özel, Barış; Aydın, Özlem; Öztop, Halil Mecit (null; 2017-06-25) Foodgradepolymerhydrogelscouldbeconsideredasnoveldeliverydevicesforcontrolledreleaseofbioactiveagents.Inthisstudycompositewheyproteinhydrogelswithdifferentpolysaccharideswereformulatedandreleasebehavioroftheblackcarrotextractastheactiveagentwasmonitored.Hydrogelscontaining15%(w/w)wheyproteinisolate(WPI),0.5%(w/w)polysaccharide,4%(w/w)blackcarrotextract(BC)werepreparedbytwodifferentheatingmethodsnamelyconventionalwaterbathheating(CV)andinfrared(IR)assistedmicrowaveheating(MW).Xanthan(XN),pectin(PC)andgumtrag...

Citation Formats

M. Ortak and İ. Şensoy, “Effect of processing on functional properties of carrot pulp added extrudates,” 2014, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/71426.