e-journal

Effects of amaranth addition on the pro-vitamin A content, and physical and antioxidant properties of extruded pro-vitamin A-biofortified maize snacks

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Abstract:
BACKGROUND: Pro-vitamin A-biofortified maize snacks with added leafy vegetable may have a potential as nutritious and health-promoting products, especially in addressing vitamin A deficiency, which is prevalent in developing regions. The objective of the study was to determine the effects of adding amaranth leaf powder on the physical, antioxidant properties and pro-vitamin A content of extruded pro-vitamin A-biofortified maize snacks. Extruded snacks were processed using four pro-vitamin A-biofortified maize varieties thatwere composited withamaranth leaf powder at0%,1%and3%(w/w) substitution levels.

RESULTS: At higher amaranth concentration, the expansion ratio of the snacks decreased, while their hardness increased by as much as 93%. The physical quality of the snacks may therefore need improvement. As amaranth was increased, the phenolic content and antioxidant activity of the snacks increased as well as the pro-vitamin A content.

CONCLUSION: Pro-vitamin A-biofortified maize with added amaranth has a potential for use in nutritious and healthy extruded snacks. There are limited studies reporting on processing pro-vitamin A maize with complementary plant foods, which is common with white maize in southern Africa; thus the current study serves as a baseline.

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Ketersediaan

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Informasi Detail

Judul Seri

J Sci Food Agric

No. Panggil

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Penerbit

: Jurnal Science Food Agriculture, Society of Chemical Industry., 2016

Deskripsi Fisik

J Sci Food Agric 2016; 96: 287–294

Bahasa

English

ISBN/ISSN

DOI 10.1002/jsfa.709

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2016; 96

Subjek

Science of Food and Agriculture

Info Detail Spesifik

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Pernyataan Tanggungjawab

deliza

Versi lain/terkait

Lampiran Berkas

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