Enhanced Bioaccessibility By Extrusion Process And Quality Parameters Of Red Pepper Pulp Added Extrudates

2022-01-01
Yoldas, Ozge
Caltinoglu-Toraman, Cagla
Şensoy, İlkay
Karakaya, Sibel
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Only bioaccessible nutrients can be absorbed and used by the body to contribute to health. The study aimed to investigate the effect of extrusion on the in vitro bioaccessibility of β-cryptoxanthin and zeaxanthin in extrudates supplemented with red pepper pulp. Corn grits mixed with red pepper pulp were extruded. β-cryptoxanthin, zeaxanthin, and total phenolic content with antioxidant activity analysis were conducted on the feed and extruded samples. Quality parameters of the corn grit extrudates, prepared with and without red pepper pulp, were also investigated. The extrusion process significantly increased the in vitro bioaccesibiliy of zeaxanthin, but no statistically significant difference was observed for β-cryptoxanthin. After the extrusion process, total phenolic, β-cryptoxanthin, and zeaxanthin contents with antioxidant activity were lower. Physical quality parameters such as hardness, expansion, and water absorption with water solubility index values were not affected by the addition of red pepper meal. The porosity decreased, and hence the bulk density increased. Sensory analysis showed that the preference scores of the panelists for the samples with the addition of red pepper meal were not different from the control. This study showed that the extrusion process could improve the in vitro bioaccessibility of functional components. Additionally, red pepper pulp can be added as a functional ingredient to extrudates to develop new products without changing consumer preferences.
Extrusion, Bioaccessibility, Functional, Digestion, Sensory analysis
https://hdl.handle.net/11511/95024
The Journal of Food
Department of Food Engineering, Article

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Citation Formats
O. Yoldas, C. Caltinoglu-Toraman, İ. Şensoy, and S. Karakaya, “Enhanced Bioaccessibility By Extrusion Process And Quality Parameters Of Red Pepper Pulp Added Extrudates,” The Journal of Food, vol. 47, pp. 1–10, 2022, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/95024.
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