Abstract
Addition of antioxidants to foods prior to extrusion could result in more stable products. Benzoin, catechin, chlorogenic acid, ferulic acid and quercetin were mixed with rolled oats and sucrose (10% by mass) to achieve a concentration of 1 g/kg. A control with no added antioxidants, and mixtures with 0.5 and 1.5 g/kg quercetin were also prepared. Mixtures were twin screw extruded in duplicate. Extrusion decreased total phenolics by 24–46%. Benzoin, chlorogenic acid and quercetin retarded hexanal formation at 12 weeks of storage at 35°C, but only quercetin was effective up to 24 weeks. Benzoin was most effective in controlling peroxide value and conjugated dienes at week 24. Conjugated diene formation was inversely related to quercetin concentration. A descriptive sensory panel found lower grassy, fruity and painty odors in some samples with added phenolics. While some of the antioxidants studied are not yet approved for use in foods, phenolic-rich spices and other foods may prove to be satisfactory antioxidants for extruded foods.
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