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 Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
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
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Journal Journal of natural products
Year 2012
DOI
DOI not found
URL
http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/529/1665
Keywords
storage effect snacks foods and food supply

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