Jump to Main Content
- Singh, Narpinder, et al. Show all 5 Authors
- International journal of food science & technology 2016 v.51 no.4 pp. 911-919
- Beta vulgaris; absorption; antioxidants; beets; bulk density; corn; dietary fiber; extrusion; hardness; oils; pasting properties; porosity; sensory properties; temperature; viscosity; water solubility
- ... This study examines the effect of beetroot powder (BRP) incorporation (0%, 5%, 10% and 15%) at different extrusion temperatures (125, 150 and 175 °C) on the physicochemical, antioxidant and sensory properties of corn grit (CG) extrudates. BRP showed higher values of total phenolic content (TPC = 9095 μg GAE g⁻¹) and free radical inhibition (ABTS = 6.5 μm trolox mg⁻¹ and DPPH = 7.9 μm trolox mg⁻¹) ...