publication . Article . 2012

EFFECT OF EXTRUSION ON Β-CAROTENE CONTENT AND STORAGE STABILITY OF CORN AND BOVINE LUNG SNACKS

Maria Clara de Moraes Prata GASPAR; Rosana Aparecida Manolio SOARES; Thaís de Campos CARDENAS; Suzana Cristina de Toledo Camacho LIMA; José Alfredo Gomes ARÊAS;
Open Access English
  • Published: 01 Dec 2012 Journal: Alimentos e Nutrição (issn: 0103-4235, Copyright policy)
  • Publisher: Universidade Estadual Paulista
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...
Subjects
free text keywords: Storage effect, β-carotene stability, snacks, fortification of food, Nutrition. Foods and food supply, TX341-641
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