Physicochemical characteristics of cereal extrudates with different levels of defatted blackcurrant seeds

Dorota Gumul , Rafał Ziobro , Tomasz Zięba , Edward Rój

Abstract

The aim of this study was to determine the effects of different proportions of defatted blackcurrant seeds on the nonstarch polysaccharide, sugar, starch and vitamin C content and the basic physical properties of cereal extrudates. The analyzed extrudates were based on cornmeal, which was partly replaced with blackcurrant seeds in proportions of 10, 30 and 50%. It was observed that the addition of seeds caused elevation in fiber and hemicelluloses compared with the control; the beta-glucan content in all analyzed samples was negligible. The vitamin C content in extrudates with seeds was several times higher, but the amount of starch decreased and the level of sugar increased in comparison with control. Extrudates with seeds added were characterized by higher water-binding capacity and solubility in comparison with a control (with the exception of that with 50% seeds). It was shown that the addition of seeds increased the density and reduced the expansion of extrudates.
Author Dorota Gumul (FoFT / DoToC)
Dorota Gumul,,
- Department of Technology of Carbohydrates
, Rafał Ziobro (FoFT / DoToC)
Rafał Ziobro,,
- Department of Technology of Carbohydrates
, Tomasz Zięba
Tomasz Zięba,,
-
, Edward Rój
Edward Rój,,
-
Journal seriesJournal of Food Quality, ISSN 0146-9428, (A 20 pkt)
Issue year2013
Vol36
No6
Pages385-393
Publication size in sheets0.5
DOIDOI:10.1111/jfq.12059
URL http://onlinelibrary.wiley.com/doi/10.1111/jfq.12059/pdf
Internal identifierWTŻ/P/51/2013; WTŻ/4/18
Languageen angielski
Score (nominal)20
ScoreMinisterial score = 20.0, 08-06-2019, ArticleFromJournal
Ministerial score (2013-2016) = 20.0, 08-06-2019, ArticleFromJournal
Publication indicators WoS Citations = 0
Citation count*
Additional fields
Udział procentowyDorota Gumul - 80% ; Rafał Ziobro - 20%
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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