Abstract
The objective of this research was to investigate the potentiality of carrot powder (CP) utilization at levels 4, 6, or 8% as ingredient of corn snacks and evaluation of the extrusion influence on functionally important ingredients such as carotenoids (color), polyphenols, fiber, fat, and antioxidant activity. The influence of ascorbic acid (AA) as an external source at levels 0.5 and 1% on this particular extrusion was also investigated. A single-screw extruder at two temperature regimes (135/170/170 °C (E1) and 100/150/150 °C (E2)) carried out extrusion. The E1 temperature regime acted favorably on total polyphenol content and crude fiber, but fat preferred the E2 regime. Extrusion, especially the E1 temperature regime, increased the extractability of carotenoids. Ascorbic acid degraded during extrusion, but it still provided protection to carotenoids and color attributes of extrudates. Snacks with increased nutritional and functional value due to carrot powder addition were successfully produced, which is a starting point for production of a new type of extruded snacks.
Highlights
The carrot (Daucus carota) is considered a primary vegetable; in many countries, the consumption of carrots and their related products has increased steadily [1,2] mainly due to their pleasant flavor and the perceived health benefits related to their vitamins, minerals, and dietary fiber [2]
ascorbic acid (AA) degraded to a certain level, but under all conditions enough quantity of AA was left to preserve other compounds, which was the primary goal of the AA addition to the extrusion mixture
E1 extrusion temperatures increased the amount of 9-cis-β-carotene in all samples except in the sample with 4% of carrot powder without the addition of AA, which is contrary to the results presented in the previous research [19]
Summary
The carrot (Daucus carota) is considered a primary vegetable; in many countries, the consumption of carrots and their related products has increased steadily [1,2] mainly due to their pleasant flavor and the perceived health benefits related to their vitamins, minerals, and dietary fiber [2]. Besides provitamin A activity, carotenoids may be beneficial in preventing major health problems, such as cancer and cardiovascular/coronary heart diseases, due to their antioxidant activity [4,5,6] They have other physiological roles, such as cell-to-cell communication, immunomodulatory effects, and UV skin protection [7]. Considering these facts, it is important to enhance carrot utilization where possible, even in products in which it was not common until now From this point of view, the application of extrusion cooking is especially interesting, since extruded products are popular, readyto-eat, of crispy texture, and nicely shaped and colored. They are mainly composed of cereals, which form their structure, bulk and other desired characteristics of the finished product. The short residence time should reduce disliked reactions to vitamins, proteins, amino acids, and enzymes [9]
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