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

Drożdż Wioletta; Tomaszewska-Ciosk Ewa; Zdybel Ewa; Boruczkowska Hanna; Boruczkowski Tomasz; Regiec Piotr

doi:10.2478/pjct-2014-0042

Polish Journal of Chemical Technology (Sep 2014)

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

Drożdż Wioletta,
Tomaszewska-Ciosk Ewa,
Zdybel Ewa,
Boruczkowska Hanna,
Boruczkowski Tomasz,
Regiec Piotr

Affiliations

Drożdż Wioletta: Faculty of Food Science and Technology, Wroclaw University of Environmental and Life Sciences, Poland
Tomaszewska-Ciosk Ewa: Faculty of Food Science and Technology, Wroclaw University of Environmental and Life Sciences, Poland
Zdybel Ewa: Faculty of Food Science and Technology, Wroclaw University of Environmental and Life Sciences, Poland
Boruczkowska Hanna: Faculty of Food Science and Technology, Wroclaw University of Environmental and Life Sciences, Poland
Boruczkowski Tomasz: Faculty of Food Science and Technology, Wroclaw University of Environmental and Life Sciences, Poland
Regiec Piotr: Faculty of Food Science and Technology, Wroclaw University of Environmental and Life Sciences, Poland

DOI: https://doi.org/10.2478/pjct-2014-0042
Journal volume & issue: Vol. 16, no. 3
pp. 7 – 11

Abstract

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Extrusion cooking technology was applied for obtaining corn extrudates fortified with various level (10-20%) of rosehip pomace powder or apple pomace powder. The total polyphenols content, antioxidant activities (ABTS), organoleptic properties and colour of the extrudates were determined.

Published in Polish Journal of Chemical Technology

ISSN: 1899-4741 (Online)
Publisher: Sciendo
Country of publisher: Poland
LCC subjects: Science: Chemistry
Website: https://sciendo.com/journal/PJCT

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