EFFECT OF EXTRUSION ON Β-CAROTENE CONTENT AND STORAGE STABILITY OF CORN AND BOVINE LUNG SNACKS
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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Universidade Estadual Paulista
2012-12-01
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| Series: | Alimentos e Nutrição |
| Subjects: | |
| Online Access: | http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/529/1665 |
| _version_ | 1829461355268145152 |
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| author | Maria Clara de Moraes Prata GASPAR Rosana Aparecida Manolio SOARES Thaís de Campos CARDENAS Suzana Cristina de Toledo Camacho LIMA José Alfredo Gomes ARÊAS |
| author_facet | Maria Clara de Moraes Prata GASPAR Rosana Aparecida Manolio SOARES Thaís de Campos CARDENAS Suzana Cristina de Toledo Camacho LIMA José Alfredo Gomes ARÊAS |
| author_sort | Maria Clara de Moraes Prata GASPAR |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-12T11:50:08Z |
| format | Article |
| id | doaj.art-9c66af60ba4e48988bd91ba606524140 |
| institution | Directory Open Access Journal |
| issn | 0103-4235 |
| language | English |
| last_indexed | 2024-12-12T11:50:08Z |
| publishDate | 2012-12-01 |
| publisher | Universidade Estadual Paulista |
| record_format | Article |
| series | Alimentos e Nutrição |
| spelling | doaj.art-9c66af60ba4e48988bd91ba6065241402022-12-22T00:25:21ZengUniversidade Estadual PaulistaAlimentos e Nutrição0103-42352012-12-01234529535EFFECT OF EXTRUSION ON Β-CAROTENE CONTENT AND STORAGE STABILITY OF CORN AND BOVINE LUNG SNACKSMaria Clara de Moraes Prata GASPAR0Rosana Aparecida Manolio SOARES1Thaís de Campos CARDENAS2Suzana Cristina de Toledo Camacho LIMA3José Alfredo Gomes ARÊAS4Department of Nutrition – Faculty of Public Health – University of São PauloDepartment of Nutrition – Faculty of Public Health – University of São PauloDepartment of Nutrition – Faculty of Public Health – University of São PauloDepartment of Nutrition – Faculty of Public Health – University of São PauloDepartment of Nutrition – Faculty of Public Health – University of São PauloA 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.http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/529/1665Storage effectβ-carotene stabilitysnacksfortification of food |
| spellingShingle | Maria Clara de Moraes Prata GASPAR Rosana Aparecida Manolio SOARES Thaís de Campos CARDENAS Suzana Cristina de Toledo Camacho LIMA José Alfredo Gomes ARÊAS EFFECT OF EXTRUSION ON Β-CAROTENE CONTENT AND STORAGE STABILITY OF CORN AND BOVINE LUNG SNACKS Alimentos e Nutrição Storage effect β-carotene stability snacks fortification of food |
| title | EFFECT OF EXTRUSION ON Β-CAROTENE CONTENT AND STORAGE STABILITY OF CORN AND BOVINE LUNG SNACKS |
| title_full | EFFECT OF EXTRUSION ON Β-CAROTENE CONTENT AND STORAGE STABILITY OF CORN AND BOVINE LUNG SNACKS |
| title_fullStr | EFFECT OF EXTRUSION ON Β-CAROTENE CONTENT AND STORAGE STABILITY OF CORN AND BOVINE LUNG SNACKS |
| title_full_unstemmed | EFFECT OF EXTRUSION ON Β-CAROTENE CONTENT AND STORAGE STABILITY OF CORN AND BOVINE LUNG SNACKS |
| title_short | EFFECT OF EXTRUSION ON Β-CAROTENE CONTENT AND STORAGE STABILITY OF CORN AND BOVINE LUNG SNACKS |
| title_sort | effect of extrusion on β carotene content and storage stability of corn and bovine lung snacks |
| topic | Storage effect β-carotene stability snacks fortification of food |
| url | http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/529/1665 |
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