New food compositions to increase the content of phenolic compounds in extrudates

Evžen Šárka, Marcela Sluková and Petra Smrčková
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Marcela Sluková: Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Prague, Czech Republic
Petra Smrčková: Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2020, vol. 38, issue 6, 347-358

Abstract: Phenolic compounds are linked to a number of health benefits, including antioxidant, antibacterial, antiglycaemic, antiviral, anticarcinogenic, anti-inflammatory and vasodilatory properties. To improve a great loss of phenolics during extrusion, researchers have investigated incorporating functional ingredients into the extrusion input mixture. Other reasons for the addition of active ingredients are the re-use of by-products from food technology, decreasing the calorie content of extruded food, inhibition of starch digestion, and the colour change of the gluten-free products. The paper presents 28 examples of new designs for extrusion based on rice, corn, cassava, sorghum, and lentil flours and on other crops, together with the analyses of phenolics. The present results show the highest total phenolic content in sorghum among cereals, and lentil flour and orange peel powder among mixtures for extrusion to prepare extrudates. The highest content of total flavonols was found in the mixture containing corn and freeze-dried red and purple potatoes.

Keywords: thermal processing; rice; sorghum; extrusion; phenolic acids; flavonols (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:6:id:223-2020-cjfs

DOI: 10.17221/223/2020-CJFS

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