کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5133655 | 1492063 | 2017 | 6 صفحه PDF | دانلود رایگان |
- As much as 80% of carotenoids were lost during extrusion or flaking.
- Unsaturated lipid content had a negative effect on the total carotenoid retention.
- Extrudates showed linear correlation between color index bâ and carotenoid content.
The objective of this study was to evaluate the impact of process and formulation on individual carotenoid loss in traditionally prepared cornflakes and those prepared by extrusion. The first step in the traditional process (maize grits cooking) promoted a 60% lutein content reduction and 40% in zeaxanthin loss, showing lutein more susceptibility to isomerization and decomposition. After toasting, the last step, the total loss averaged 80% for both compounds. The extruded maize in a plain formulation showed a 35% lutein and zeaxanthin reduction. However, in samples containing quinoa the decrease reached 60%, and the major loss (80%) was found in chia-containing formulations. Correlations between the color coordinate bâ, total and individual carotenoid content, were obtained. It is of a major importance that the efforts to increase carotenoid content in raw materials are complemented with attempts to reduce the losses during processing.
Journal: Food Chemistry - Volume 229, 15 August 2017, Pages 640-645