Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates

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.