Skip to main content
Have a personal or library account? Click to login
Effect of Apple and Rosehip Pomaces on Colour, Total Phenolics and Antioxidant Activity of Corn Extruded Snacks Cover

Effect of Apple and Rosehip Pomaces on Colour, Total Phenolics and Antioxidant Activity of Corn Extruded Snacks

Green Sciences
Volume 16 (2014): Issue 3 (September 2014)
By: ,  ,  ,  ,   and    
Open Access
|Oct 2014
References

References

  1. 1. Nawirska, A. & Kwaśniewska, M. (2005). Dietary fibre fractions from fruit and vegetable processing waste. Food Chem. 91, 221-225. DOI:10.1016/j.foodchem.2003.10.005.
    Open DOISearch in Google Scholar
  2. 2. Osawa, K., Chinen, C., Takanami, S., Kuribayashi, T. & Kurokouchi, K. (1995). Studies on effective utilisation of carrot pomace. II. Effective utilisation to cake, dressings and pickles. Research Report of the Nagano State Laboratory of Food Technology, 23, 15-18.
    Search in Google Scholar
  3. 3. Laufenberg, G., Kunz, B. & Nystroem, M. (2013) Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations, Bioresource Technology. 87, 167-198.
    Search in Google Scholar
  4. 4. Grigoras, C.G., Destandau, E., Fougère, L. & Elfakir, C. (2013). Evaluation of apple pomace extracts as a source of bioactive compounds. Industrial Crops and Products 49, 794-804, doi.org/10.1016/j.indcrop.2013.06.026.
    Open DOISearch in Google Scholar
  5. 5. Bai, X., Zhang, H. & Ren, S. (2013). Antioxidant activity and HPLC analysis of polyphenol-enriched extracts from industrial apple pomace. J Sci Food Agric, 93, 2502-2506, DOI 10.1002/jsfa.6066.
    Open DOISearch in Google Scholar
  6. 6. Yan, H. & Kerr, W.L. 2013. Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum-beld drying. J. Sci. Food Agric. 93, 1499-1504, DOI 10.1002/jsfa.5925.
    Search in Google Scholar
  7. 7. Czapski, J. (1999). The use of fruit and vegetables in the functional foods production. Żywność, Nauka, Technologia, Jakość, 4, 91-101 (in Polish).
    Search in Google Scholar
  8. 8. Shalini, R. & Gupta, D.K. (2010). Utilization of pomace from apple processing industries: a review. J. Food Sci. Technol. 47 (4), 365-371, DOI: 10.1007/s13197-010-0061-x
    Open DOISearch in Google Scholar
  9. 9. Wang, H.J. & Thomas, R.L. (1989). Direct use of apple pomace in bakery products. J. Food Sci., 54 (3), 618-620. DOI: 10.1111/j.1365-2621.1989.tb04665.x.
    Open DOISearch in Google Scholar
  10. 10. Carlson, K.J., Collins, J.L. & Penfield, M.P. (1994). Unrefined, dried apple pomace as a potential food ingredient. J. Food Sci. 59 (6), 1213-1215. DOI: 10.1111/j.1365-2621.1994. tb14679.x.
    Search in Google Scholar
  11. 11. Singleton, V.L., Rossi Jr., J.A., (1965). Colorimetric of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Viticult. 16, 144-158.
    Search in Google Scholar
  12. 12. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABST radical cation decolorization assay. Free Radical Biol. Med., 26, 1231-1237.
    Open DOISearch in Google Scholar
  13. 13. Sensory analysis - Methodology, PN-ISO 6658.
    Search in Google Scholar
  14. 14. García, Y.D., Suárez, B.V. & Picinelli Lobo, A. (2009). Phenolic and antioxidant composition of by-products from the cider industry: Apple pomace. Food Chem. 117 731-738, doi:10.1016/j.foodchem.2009.04.049.
    Open DOISearch in Google Scholar
  15. 15. Suárez, B., Álvarez, Á.L., García, Y.D., del Barrio, G., Picinelli Lobo, A. & Parra, F. (2010) Phenolic profiles, antioxidant activity and in vitro antiviral properties of apple pomace. Food Chem. 120 339-342, doi: 10.1016/j.foodchem.2009.09.073.
    Open DOISearch in Google Scholar
  16. 16. Stojceska, V., Ainsworth, P., Plunkett, A. & Ibanoglu, S. (2009) The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products Food Chem. 114 226-232, doi:10.1016/j. foodchem.2008.09.043.
    Search in Google Scholar
  17. 17. Chiu, H.W., Peng, J.C., Tsai, S.J. & Lui, W.B. (2012) Effect of Extrusion Processing on Antioxidant Activities of Corn Extrudates Fortified with Various Chinese Yams (Dioscorea sp.) Food Bioprocess Technol 5, 2462-2473, DOI 10.1007/ s11947-011-0675-7.
    Open DOISearch in Google Scholar
  18. 18. Ercisli, S. (2007). Chemical composition of fruits in some rose (Rosa spp.) species. Food Chem. 104, 1379-1384. DOI:10.1016/j.foodchem.2007.01.053.
    Open DOISearch in Google Scholar
  19. 19. Su, L., Yin, J.J., Charles, D., Zhou, K., Moore, J. & Yu, L. (2007) Total phenolic contents, chelating capacities, and radical-scavenging properties of black peppercorn, nutmeg, rosehip, cinnamon and oregano leaf. Food Chem. 100, 990-997. doi:10.1016/j.foodchem.2005.10.058.
    Open DOISearch in Google Scholar
  20. 20. Olsson, M.E., & Gustavsson, K.E. (2004). Inhibition of cancer cell proliferation in vitro by fruit and berry extracts and correlations with antioxidant levels. J. Agricul. Food Chem. 52, 7264-7271.
    Open DOISearch in Google Scholar
  21. 21. Anton, A.A., Fulcher, R.G., & Arntfield, S.D. (2009). Physical and nutritional impact of fortification of corn starch- -based extruded snacks with common bean (Phaseolus vulgaris L.) fl our: Effects of bean addition and extrusion cooking. Food Chem. 113, 989-996. doi:10.1016/j.foodchem.2008.08.050.
    Open DOISearch in Google Scholar
  22. 22. Yu, L., Ramaswamy, H.S., & Boye J. (2009). Twin- -screw extrusion of corn fl our and soy protein isolate (SPI) blends: A response surface analysis. Food Bioprocess. Technol. DOI:10.1007/s11947-009-0294-8.
    Open DOISearch in Google Scholar
  23. 23. Nawirska, A. (2001). Chemical composition of chokeberry, pear, apple and rosehip pomace and evaluation of heavy metals removal on fruit pomace. Zeszyty Naukowe Akademii Rolniczej we Wrocławiu, 407, 55-71 (in Polish).
    Search in Google Scholar
  24. 24. Chabrat, E., Abdillahi, H., Rouilly, A. & Rigal, L. (2012). Infl uence of citric acid and water on thermoplastic wheat fl our/ poly(lactic acid) blends. I: Thermal, mechanical and morphological properties. Industrial Crops and Products 37, 238- 246. DOI:10.1016/j.indcrop.2011.11.034.
    Open DOISearch in Google Scholar
  25. 25. Obuchowski, W. & Michniewicz, J. (1993). Extrusion. Possible effects on the product quality. Przegląd Zbożowo - Młynarski, 11, 5-7 (in Polish).
    Search in Google Scholar
DOI: https://doi.org/10.2478/pjct-2014-0042 | Journal eISSN: 3072-0389 (formerly 1899-4741) | Journal ISSN: 1509-8117
Journal RSS Feed
Language: English
Page range: 7 - 11
Published on: Oct 3, 2014
Published by: West Pomeranian University of Technology, Szczecin
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
apple pomace,
rosehip pomace,
extrusion,
polyphenols,
antioxidant activity
Related subjects:
Industrial chemistry,
Biotechnology,
Chemical engineering,
Process engineering

© 2014 Wioletta Drożdż, Ewa Tomaszewska-Ciosk, Ewa Zdybel, Hanna Boruczkowska, Tomasz Boruczkowski, Piotr Regiec, published by West Pomeranian University of Technology, Szczecin
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 16 (2014): Issue 3 (September 2014)
Previous article
Next article