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New food compositions to increase the content of phenolic compounds in extrudates

Author

Listed:
  • Evžen Šárka
  • Marcela Sluková

    (Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Prague, Czech Republic)

  • Petra Smrčková

    (Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Prague, Czech Republic)

Abstract

Phenolic compounds are linked to a number of health benefits, including antioxidant, antibacterial, antiglycaemic, antiviral, anticarcinogenic, anti-inflammatory and vasodilatory properties. To improve a great loss of phenolics during extrusion, researchers have investigated incorporating functional ingredients into the extrusion input mixture. Other reasons for the addition of active ingredients are the re-use of by-products from food technology, decreasing the calorie content of extruded food, inhibition of starch digestion, and the colour change of the gluten-free products. The paper presents 28 examples of new designs for extrusion based on rice, corn, cassava, sorghum, and lentil flours and on other crops, together with the analyses of phenolics. The present results show the highest total phenolic content in sorghum among cereals, and lentil flour and orange peel powder among mixtures for extrusion to prepare extrudates. The highest content of total flavonols was found in the mixture containing corn and freeze-dried red and purple potatoes.

Suggested Citation

  • Evžen Šárka & Marcela Sluková & Petra Smrčková, 2020. "New food compositions to increase the content of phenolic compounds in extrudates," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 38(6), pages 347-358.
    • Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:6:id:223-2020-cjfs
    DOI: 10.17221/223/2020-CJFS
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