Production and evaluation of novel functional extruded corn snacks fortified with ginger,bay leaves and turmeric powder  

作　　者：Sara Adel Amer Ayat Ebrahim Rizk 

机构地区：[1]Special Food and Nutrition Research Department,Food Technology Research Institute.Agricultural Research Center,9 Gamaa Street,Giza,Egypt

出　　处：《Food Production, Processing and Nutrition》2022年第1期41-57,共17页食物生产加工与营养（英文）

摘　　要：Extruded corn snacks are accepted by all human ages especially children, but they have low functional value. Therefore, corn extruded snacks contain rich nutraceuticals dried herbs including Laurus nobilis (T1), Curcuma longa (T2), Zingiber officinale Roscoe (T3), and the mixture of these herbs (T4) were manufactured and analyzed. The results declared that all the herbal extruded corn snacks had significantly higher ash, fibers, minerals, and vitamins A and B6. For minerals, the highest percent of increase compared to control was achieved by Fe, K, Ca, Zn content in order, being the highest in T4. The contents of Vitamin A and B6 were ranged from 283 to 445 IU/100 g and from 0.01 to 0.08 mg/100 g for the herbal extrudates, respectively. The increased percent in herbal corn snacks relative to control ranged from 743 to 452%, 188 to 17.6%, and from 313 to 99% for total phenolics, flavonoids, and antioxidant activity. Besides, the highest number of phenolic compounds was recorded in T4. Despite the fact that approximately all herbal extruded products had good texture and color characteristics, the best formulation was T2 and T4 corn snacks. Furthermore, the extruded products were microbiologically safe for up to 9 months. The formulation of herbal-corn snacks could fulfill consumers’ requirement for ready-to-eat-healthy foods with acceptable sensory attributes and also economically suitable for the food industry.

关 键 词：GINGER Laurel Turmeric Extrusion Corn snacks functional foods 

分 类 号：TS202.3[轻工技术与工程—食品科学]