EMPIRICAL STUDY OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF CORN-CARROT EXTRUDATES

EZNLLZ

Abstract

Corn flour and carrot pomace mixture were extruded to study the effect of the extrusion process on the total phenolic content (TPC), antioxidant activity (AA) and some individual functional and technological properties of the extrudates. The studies were conducted for three levels of carrot flour content (10%, 20%, 30%), raw material moisture (15%, 20%, 25%), extrusion temperature of 120 °C) and screw speed (100, 150, 200 rpm) as extrusion parameters. Higher flour content and raw material moisture favored the release of total phenolic content with high antioxidant activity from the raw material. The water absorption index was affected by high raw material moisture and low screw speed, the water solubility index increased at higher percentage of carrot flour and extrusion temperature, at low raw material moisture and screw speed. Under optimal conditions: 30% carrot flour content, 25% raw material moisture and 100 rpm screw speed, the total phenolic content and antioxidant activity of the extruded products were 175 mg gallic acid/100 g DM and 326,8 μmol mg/ml EC50/100 g DM, respectively, while in the control extrudates these amounts were 132,1 mg gallic acid/100 g DM and 305,5 μmol mg/ml EC50/100 g DM, respectively.