Submission
Submit your own article trough this form
Name:
Article Title:
Email:
File:
Review Process
Instructions for Authors
 

   
 
About us

Banat's University of Agricultural Sciences and Veterinary Medicine
"King Michael I of Romania" from Timisoara
   
 
Issues
The archive of articles

2018 Journal of Agroalimentary Processes and Technologies 2018, 24(2)
 
2018 Journal of Agroalimentary Processes and Technologies 2018, 24(1)
 
2017 Journal of Agroalimentary Processes and Technologies 2017, 23(4)
 
2017 Journal of Agroalimentary Processes and Technologies 2017, 23(3)
 
2017 Journal of Agroalimentary Processes and Technologies 2017, 23(2)
 
2017 Journal of Agroalimentary Processes and Technologies 2017, 23(1)
 
2016 Journal of Agroalimentary Processes and Technologies 2016, 22(4)
 
2016 Journal of Agroalimentary Processes and Technologies 2016, 22(3)
 
2016 Journal of Agroalimentary Processes and Technologies 2016, 22(2)
 
2016 Journal of Agroalimentary Processes and Technologies 2016, 22(1)
 
2015 Journal of Agroalimentary Processes and Technologies 2015, 21(4)
 
2015 Journal of Agroalimentary Processes and Technologies 2015, 21(3)
 
2015 Journal of Agroalimentary Processes and Technologies 2015, 21(2)
 
2015 Journal of Agroalimentary Processes and Technologies 2015, 21(1)
 
2014 Journal of Agroalimentary Processes and Technologies 2014, 20(4)
 
2014 Journal of Agroalimentary Processes and Technologies 2014, 20(3)
 
2014 Journal of Agroalimentary Processes and Technologies 2014, 20(2)
 
2014 Journal of Agroalimentary Processes and Technologies 2014, 20(1)
 
2013 Journal of Agroalimentary Processes and Technologies 2013, 19(4)
 
2013 Journal of Agroalimentary Processes and Technologies 2013, 19(3)
 
2013 Journal of Agroalimentary Processes and Technologies 2013, 19(2)
 
2013 Journal of Agroalimentary Processes and Technologies 2013, 19(1)
 
2012 Journal of Agroalimentary Processes and Technologies 2012, 18(4)
 
2012 Journal of Agroalimentary Processes and Technologies 2012, 18(3)
 
2012 Journal of Agroalimentary Processes and Technologies 2012, 18(2)
 
2012 Journal of Agroalimentary Processes and Technologies 2012, 18(1)
 
2011 Journal of Agroalimentary Processes and Technologies 2011, 17(4)
 
2011 Journal of Agroalimentary Processes and Technologies 2011, 17(3)
 
2011 Journal of Agroalimentary Processes and Technologies 2011, 17(2)
 
2011 Journal of Agroalimentary Processes and Technologies 2011, 17(1)
 
2010 Journal of Agroalimentary Processes and Technologies 2010, 16(4)
 
2010 Journal of Agroalimentary Processes and Technologies 2010, 16(3)
 
2010 Journal of Agroalimentary Processes and Technologies 2010, 16(2)
 
2010 Journal of Agroalimentary Processes and Technologies 2010, 16(1)
 
2009 Journal of Agroalimentary Processes and Technologies 2009, 15(4)
 
2009 Journal of Agroalimentary Processes and Technologies 2009, 15(3)
 
2009 Journal of Agroalimentary Processes and Technologies 2009, 15(2)
 
2009 Journal of Agroalimentary Processes and Technologies 2009, 15(1)
 
2008 Journal of Agroalimentary Processes and Technologies 2008, 14(2)
 
2008 Journal of Agroalimentary Processes and Technologies 2008, 14(1)
 
2007 Journal of Agroalimentary Processes and Technologies 2007, 13(2)
 
2007 Journal of Agroalimentary Processes and Technologies 2007, 13(1)
 
2006 Journal of Agroalimentary Processes and Technologies 2006, 12(2)
 
2006 Journal of Agroalimentary Processes and Technologies 2006, 12(1)
 
2005 Scientifical Researches. Agroalimentary Processes and Technologies, 2005, 11(2)
 
2005 Scientifical Researches. Agroalimentary Processes and Technologies, 2005, 11(1)
 
 
 
 

8 .   Quality properties of corn snacks enriched with red corncobs powder

Authors: Elsebaie Essam Mohamed , Rowida Younis Essa

Volume 24, Issue 2;
Pages: 54-62; 2018
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

This work was carried out for two main targets, the first one is to study the possibility of preparing high-quality snacks made of corn grits and supplemented with different levels of red corncobs powder (5%, 8%, and 10%). The second one is to evaluate this product chemically, physically and nutritionally. The received data revealed that red corncobs powder has a high dietary fiber and polyphenols with a low level of anti-nutritional factors. In addition, according to obtained data significant increases in total dietary fiber; total phenolics and water absorption index values were observed for products extruded with higher levels of red corncobs powder. Also, increasing the red corncobs powder level produced less expanded and water solubility index extrudates with a darker appearance. According to the sensory evaluation scores, red corncobs powder could be utilized up to the percentage of 10% in order to produce high- quality snacks with acceptable sensory characteristics. Therefore, this investigation recommended that red corncobs could successfully be used to produce functional food (corn snacks) rich in crude fiber and phenolic compounds.

Keywords: Corncobs, antioxidants, fiber and functional snacks

PDF Version

 
 
   
Contact
Banat's University of Agricultural Sciences and Veterinary Medicine
"King Michael I of Romania" from Timisoara

Faculty of Food Processing Technology
300645-Timisoara, Calea Aradului 119, Romania
Tel: +40-256-277423 , Fax: +40-256-277326

Copyright © 2018 Journal of Agroalimentary Processes and Technologies                                                                                                                                  Web design by Royalty