Effect of extrusion cooking on the antioxidant activity of extruded half product snacks made of yellow corn and pumpkin flours

Abstract

Abstract The effect of the extrusion on the antioxidant activity of extruded half product snacks made of pumpkin and corn flour blends was evaluated. Cehualca pumpkin and yellow corn flours were used. Pumpkin (0.5 to 15.6 %) and yellow corn flours were mixed and then extruded at a temperature range of 93.5–140.5°C. The total phenolic content (TPC) was determined by Folin-Ciocalteu method. The Phenolic acid profile was obtained by HPLC analysis. The antioxidant capacity was measured using DPPH*, deoxyribose, and LDL oxidation inhibition assays. A central composite rotatable design was applied. The highest value of TPC was observed at high extrusion temperature and low pumpkin levels, and at low temperature and high level of pumpkin flour concentration. The highest DPPH scavenging activity was obtained at higher content of yellow corn flour. The best response to OH* scavenging was observed at higher extrusion temperature and lower content of pumpkin.