title: Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates.
abstract: The influence of Hokkaido pumpkin powder (PP) addition to corn grits at levels 4%, 6%, and 8% and ascorbic acid (AA) addition at levels 0.5% and 1% was evaluated. Extrusion was done using a single-screw extruder at two temperature regimes: 135/170/170°C (E1) and 100/150/150°C (E2). Mathematical models that describe the influence of additives on the colour of extrudates were determined. Raw extrusion mixtures as well as obtained extrudates were tested for ascorbic acid, polyphenol, proteins, fat, crude fibre, ash and carotenoids content, and antioxidant activity. E1 extrusion regime acted favourably on polyphenols, crude fibre content, and antioxidant activity. It also caused higher fat degradation than E2 extrusion. Xanthophylls (lutein and zeaxanthin) were less sensitive to extrusion than carotenes (α-carotene, 9-cis-β-carotene and 13-cis-β-carotene). Ascorbic acid was more sensitive to higher extrusion temperatures (49-76% degradation). It provided protection to carotenoids and consequently the colour of the extrudates.
authors: Agricultural Department, Polytechnic of Požega, Vukovarska 17, 34 000 Požega, Croatia. Electronic address: vobradovic@vup.hr.
authors: Valentina
authors: V
authors: Obradović
authors: Subdepartment of Technology of Carbohydrates, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31 000 Osijek, Croatia.
authors: Jurislav
authors: J
authors: Babić
authors: Subdepartment of Technology of Carbohydrates, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31 000 Osijek, Croatia.
authors: Drago
authors: D
authors: Šubarić
authors: Subdepartment of Technology of Carbohydrates, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31 000 Osijek, Croatia.
authors: Antun
authors: A
authors: Jozinović
authors: Subdepartment of Technology of Carbohydrates, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31 000 Osijek, Croatia.
authors: Đurđica
authors: Đ
authors: Ačkar
authors: Departmant of Public Health, R. Dž. Cauševica 1, 76 000 Brčko DC, Bosnia and Herzegovina.
authors: Ilija
authors: I
authors: Klarić
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis*; D003116:Color; D028464:Cucurbita / Q000737:chemistry*; D014975:Lutein / Q000737:chemistry; D059808:Polyphenols; D003313:Zea mays / Q000737:chemistry*; D019207:beta Carotene / Q000737:chemistry
chemical_list: D059808:Polyphenols; D019207:beta Carotene; D001205:Ascorbic Acid; D014975:Lutein
keywords: Ascorbic acid; Carotenoids; Crude fibre; Extrusion; Polyphenols; Pumpkin powder