effect of extrusion on Β-carotene content and storage stability of corn and bovine lung snacks
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ID: 229601
2012
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Abstract
A β-carotene and iron rich snack was
developed aimed at children consumption. β-carotene was
added to the snacks, in the flavoring mixture after (A) or
before (B) extrusion. Proximate composition, β-carotene
content, instrumental color and texture parameters were
determined during storage. Both products had low content
of lipids and high content of bioavailable iron, β-carotene
and proteins. Shear resistance of snack B increased during
storage, and the values of B were greater than those of
snack A. The color parameter a measured on snack B was
greater than the verified for snack A, whereas the opposite
was observed for parameter b. Initial β-carotene content
was higher in the snack A with significant reduction in both
snacks during storage. β-carotene reduction from 15 to 60
days was less pronounced in the snack A as compared to
snack B. The flavoring and fortification methods affected
the shear strength, color parameters and β-carotene contents
of the snacks.
| Reference Key |
gaspar2012alimentoseffect
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|---|---|
| Authors | ;Maria Clara de Moraes Prata GASPAR;Rosana Aparecida Manolio SOARES;Thaís de Campos CARDENAS;Suzana Cristina de Toledo Camacho LIMA;José Alfredo Gomes ARÊAS |
| Journal | Journal of natural products |
| Year | 2012 |
| DOI |
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| URL | |
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