prikaz prve stranice dokumenta Chemical and Sensory Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid
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Scientific paper - Original scientific paper
Chemical and Sensory Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid
Applied Sciences, 14 (2024), 17; 7968-7982. https://doi.org/10.3390/app14177968
Obradović, Valentina; Babić, Jurislav; Jozinović, Antun; Ačkar, Đurđica; Šubarić, Drago

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Obradović, V., Babić, J., Jozinović, A., Ačkar, Đ. & Šubarić, D. (2024). Chemical and Sensory Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid. Applied Sciences, 14. (17), 7968-7982. doi: 10.3390/app14177968

Obradović, Valentina, et al. "Chemical and Sensory Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid." Applied Sciences, vol. 14, no. 17, 2024, pp. 7968-7982. https://doi.org/10.3390/app14177968

Obradović, Valentina, Jurislav Babić, Antun Jozinović, Đurđica Ačkar and Drago Šubarić. "Chemical and Sensory Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid." Applied Sciences 14, no. 17 (2024): 7968-7982. https://doi.org/10.3390/app14177968

Obradović, V., et al. (2024) 'Chemical and Sensory Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid', Applied Sciences, 14(17), pp. 7968-7982. doi: 10.3390/app14177968

Obradović V, Babić J, Jozinović A, Ačkar Đ, Šubarić D. Chemical and Sensory Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid. Applied Sciences [Internet]. 2024 September 06 [cited 2024 December 16];14(17):7968-7982. doi: 10.3390/app14177968

V. Obradović, J. Babić, A. Jozinović, Đ. Ačkar and D. Šubarić, "Chemical and Sensory Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid", Applied Sciences, vol. 14, no. 17, pp. 7968-7982, September 2024. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:277:967799. [Accessed: 16 December 2024]

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Metadata
Title (english)Chemical and Sensory Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid
AuthorValentina Obradović
AuthorJurislav Babić
AuthorAntun Jozinović
AuthorĐurđica Ačkar
AuthorDrago Šubarić
Author's institutionJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
The chemical and sensory properties of corn extrudates enriched with spray-dried tomato powder (TP) in 4, 6 and 8% ratios were researched. Two extrusion temperature regimes were used: 135/170/170 °C (E1) and 100/150/150 °C (E2). Ascorbic acid (AA) at levels of 0.5 and 1% was also added to the raw mixtures in order to prevent the undesirable oxidation of the constituents, primarily carotenoids. AA was especially efficient in the case of the lutein content and 1% AA, but lutein originating from TP was more sensitive to the extrusion conditions than corn lutein, and zeaxanthin was more sensitive than lutein. Lycopene, α-carotene, 13-cis-β carotene and 9-cis-β carotene degraded completely in all the samples, at both extrusion regimes. The proposed models for the color of the extrudates showed the significant influence of TP and AA. Extrudates obtained at the E1 temperature regime containing 4% TP and pure corn extrudate with 1% AA were the best-rated samples by the sensory panel.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleApplied Sciences
Numberingvol. 14, no. 17, pp. 7968-7982
e-ISSN2076-3417
DOIhttps://doi.org/10.3390/app14177968
URN:NBNurn:nbn:hr:277:967799
Publication2024-09-06
Document URLhttps://www.mdpi.com/2076-3417/14/17/7968
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2024-10-28 10:26:52