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Article

Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition

1
Agricultural Department, Polytechnic of Požega, Vukovarska 17, 34000 Požega, Croatia
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Department of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
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Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
*
Author to whom correspondence should be addressed.
Academic Editors: Luis Cruz, Erika Salas and Nuno Mateus
Processes 2021, 9(8), 1367; https://doi.org/10.3390/pr9081367
Received: 18 May 2021 / Revised: 29 July 2021 / Accepted: 2 August 2021 / Published: 4 August 2021
(This article belongs to the Special Issue Novel Added-Products Manufacturing from Agro-Food Wastes)
The objective of this research was to investigate the potentiality of carrot powder (CP) utilization at levels 4, 6, or 8% as ingredient of corn snacks and evaluation of the extrusion influence on functionally important ingredients such as carotenoids (color), polyphenols, fiber, fat, and antioxidant activity. The influence of ascorbic acid (AA) as an external source at levels 0.5 and 1% on this particular extrusion was also investigated. A single-screw extruder at two temperature regimes (135/170/170 °C (E1) and 100/150/150 °C (E2)) carried out extrusion. The E1 temperature regime acted favorably on total polyphenol content and crude fiber, but fat preferred the E2 regime. Extrusion, especially the E1 temperature regime, increased the extractability of carotenoids. Ascorbic acid degraded during extrusion, but it still provided protection to carotenoids and color attributes of extrudates. Snacks with increased nutritional and functional value due to carrot powder addition were successfully produced, which is a starting point for production of a new type of extruded snacks. View Full-Text
Keywords: extrusion; carrot; ascorbic acid; carotenoids; antioxidant power extrusion; carrot; ascorbic acid; carotenoids; antioxidant power
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MDPI and ACS Style

Obradović, V.; Babić, J.; Dragović-Uzelac, V.; Jozinović, A.; Ačkar, Đ.; Šubarić, D. Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition. Processes 2021, 9, 1367. https://doi.org/10.3390/pr9081367

AMA Style

Obradović V, Babić J, Dragović-Uzelac V, Jozinović A, Ačkar Đ, Šubarić D. Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition. Processes. 2021; 9(8):1367. https://doi.org/10.3390/pr9081367

Chicago/Turabian Style

Obradović, Valentina, Jurislav Babić, Verica Dragović-Uzelac, Antun Jozinović, Đurđica Ačkar, and Drago Šubarić. 2021. "Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition" Processes 9, no. 8: 1367. https://doi.org/10.3390/pr9081367

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