The influence of freeze-dried red and purple potatoes on content of bioactive polyphenolic compounds and quality properties of extruded maize snacks

Taking into account, that freeze-dried red and purple potatoes are a rich source of polyphenols, mostly anthocyanins, it seems reasonable to utilise such raw material, free of gluten, to produce gluten-free snacks based on maize, by means of extrusion. The aim of the study was to analyse the content...

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Bibliographic Details
Published in:Quality assurance and safety of crops & food 2018-01, Vol.10 (1), p.51-60
Main Authors: Gumul, D, Areczuk, A, Ziobro, R, Ivanišová, E, Zięba, T
Format: Article
Language:English
Subjects:
Anthocyanins
Antioxidants
Autoimmune diseases
Bioactive compounds
Biological activity
Blue stars
Celiac disease
Corn
Extrusion
Extrusions
Freeze drying
Gluten
Polyphenols
Potatoes
Quality management
Raw materials
RESEARCH ARTICLE
Snack foods
Vegetables
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Summary:Taking into account, that freeze-dried red and purple potatoes are a rich source of polyphenols, mostly anthocyanins, it seems reasonable to utilise such raw material, free of gluten, to produce gluten-free snacks based on maize, by means of extrusion. The aim of the study was to analyse the content of bioactive polyphenols in extruded maize snacks with varying share of freeze-dried red and purple potatoes of the varieties Magenta Love and Blue Star, and to evaluate their antioxidant potential. Additionally the analysis of consumer acceptance of such products was performed. It was observed, that maize extrudates with a share of freeze-dried red and purple potatoes are an innovative, valuable pro-health product which could be used by healthy consumers, but also by the people with certain dietary disorders, such as celiac disease. Application of 25% share of freeze-dried red potatoes Magenta Love variety to extrudates proved to be the best in terms of content of bioactive compounds and antioxidant activity. Also the colour, high sensory scores and improved texture properties suggest that such a product could be well accepted on the market.
ISSN:1757-8361
1757-837X
DOI:10.3920/QAS2016.1055