Abstract
In this research, carrot pulp was added to traditional snack made from corn-grit. As the biological activity of carotenoids in the body depends on their bioaccessibility, change in carotenoid bioaccessibility during extrusion processing was investigated. In addition, phenolic content, antioxidant activity, β-carotene and lutein contents were investigated before and after the extrusion process. Two different temperature profiles were used for extrusion process. In-vitro bioaccessibilities of β-carotene and lutein increased by extrusion, β-carotene at both temperature profiles while lutein only at higher temperature profile. Extrusion decreased the antioxidant activity, total phenolic, β-carotene and lutein contents. Results suggest that even though amount of functional components decrease, in vitro bioaccessibility could be enhanced by extrusion. Therefore, carrot pulp can successfully be added as a functional ingredient to extrudated.
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This work was supported by The Scientific and Technological Research Council of Turkey (TUBITAK 110 O 792).
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Ortak, M., Caltinoglu, C., Sensoy, I. et al. Changes in functional properties and in vitro bioaccessibilities of β-carotene and lutein after extrusion processing. J Food Sci Technol 54, 3543–3551 (2017). https://doi.org/10.1007/s13197-017-2812-4
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DOI: https://doi.org/10.1007/s13197-017-2812-4