The influence of freeze-dried red and purple potatoes on content of bioactive polyphenolic compounds and quality properties of extruded maize snacks
Main Article Content
Keywords
antioxidant activity, antioxidant, extrusion, lyophilisation
Abstract
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.
References
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Camire, M.E., Dougherty, M.P. and Briggs, J.L., 2007. Functionality of fruit powders in extruded corn breakfast cereals. Food Chemistry 101: 765-770.
Delgado-Licon, E., Ayala, A.L.M., Rocha-Guzman, N.E., Gallegos-Infante, J.A., Atienzo-Lazos, M., Drzewiecki, J.,Martínez-Sánchez, C.E. and Gorinstein, S., 2009. Influence of extrusion on the bioactive compounds and the antioxidant capacity of the bean/corn mixtures. International Journal of Food Sciences and Nutrition 60(6): 522-532.
Dlamini, N.R., Taylor, J.R.N. and Rooney, L.W., 2007. The effect of sorghum type and processing on the antioxidant properties of African sorghum – based foods. Food Chemistry 105: 1412-1419.
El Hariri, B., Sallé, G. and Andary, C., 1991. Involvement of flavonoids in the resistance of two poplar cultivars to mistletoe (Viscum album L.). Protoplasm 162: 20-26.
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Gumul, D., Ziobro, R., Zi?ba, T. and Rój, E., 2011. The influence of addition of defatted blackcurrant seeds on pro-health constituents and texture of cereal extrudates. Journal of Food Quality 34: 395-402.
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Krystyjan, M., Gumul, D., Ziobro, R. and Korus, A., 2015. The fortification ofbiscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits. LWT – Food Science and Technology 63: 640-646.
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Leo, L., Leone, A., Longo, C., Lombardi, D.A., Raimo, F. and Zacheo, G., 2008. Antioxidant compounds and antioxidant activity in early potatoes. Journal of Agriculture and Food Chemistry 56: 454-463.
Lewis, C.E., Walkel, J.R.L., Lancaster, J.E. and Sutton, K.H., 1998. Determination of anthocyanins, flavonoids and phenolic acids in potatoes. I: coloured cultivars of Solanum tuberosum L. Journal of Science and Food Agriculture 77: 45-57.
Mazza, G., Fukumoto, L., Delaquis, P., Girard, B. and Ewert, B., 1999. Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia. Journal of Agriculture and Food Chemistry 47: 4009-4017.
McGough, N. and Cummings, J.H., 2005. Celiac disease: a diverse clinical syndrome caused by intolerance of wheat, barley and rye. Proceedings of the Nutrition Society 64(4): 434-450.
Mesquita, C.D.B., Leonel, M. and Mischan, M.M., 2013. Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour. Food Science and Technology (Campinas) 33(3): 404-410.
Middleton, E., Kandaswami, C. and Theoharides, T.C., 2000. The effects of plant flavonoids on mammalian cells; implications for inflammation, heart disease and cancer. Pharmacology Review 52: 673-751.
Nara, K., Miyoshi, T., Honma, T. and Koga, H., 2006. Antioxidative activity of bound-form phenolics in potato peel. Bioscience, Biotechnology, and Biochemistry 70: 1489-1491.
Oomah, B., Cardador-Martínez, A. and Loarca-Piña, G., 2005. Phenolics and antioxidative activities in common beans (Phaseolus vulgaris L). Journal of Agriculture and Food Chemistry 85: 935-942.
Polish Committee for Standardization (PKN), 1998. PN-EN-ISO 6658. Sensory analysis – methodology – general guidance. Polski Komitet Normalizacyjny, Warsaw, Poland.
Polish Committee for Standardization (PKN), 1998. PN-ISO 8589. Sensory analysis – general guidance for the design of test rooms. Polski Komitet Normalizacyjny, Warsaw, Poland.
Prieto, P., Pineda, M. and Aguilar, M., 1999. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Analitical Biochemistry 269(2): 337-341.
Repo-Carrasco-Valencia, R., Peña, J., Kallio, H. and Salminen, S., 2009. Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus). Journal of Cereal Science 49: 219-224.
Reyes, L.F., Miller, J.C. and Cisneros-Zevallos, L., 2005. Antioxidant capacity, anthocyanins and total phenolics in purple- and red -fleshed potato (Solanum tuberosum L.) genotypes. American Journal of Potato Research 82: 271-277.
Riaz, M.N. and Rokey, G.J., 2012. Extrusion problems solved: food, pet food and feed. Woodhead Publishing Limited, Cambridge, UK, 95 pp.
Riaz, M.N., 2002. Extruders in food applications. CRC Press, Boca Raton, FL, USA, 54 pp.
Rodrigo, L., 2006. Celiac disease. World Journal of Gastroenterology 12: 6585-6593.
Shahidi, F. and Naczk, M., 1995. Food phenolic: sources, chemistry, effects and applications. Technomic Publishing Company Inc., Lancaster, PA, USA.
Shih, M.C., Kuo, C.C. and Chiang, W., 2009. Effect of drying and extrusion on colour, chemical composition, antioxidant activities and mitogenic response of spleen lymphocytes of sweet potatoes. Food Chemistry 117(1): 114-121.
Silva, F.A.M., Borges, F., Guimaraes, C., Lima, J.L.F.C., Matos, C. and Reis, S., 2000. Phenolic acids and derivatives: studies on the relationship among structure, radical scavenging activity, and physicochemical parameters. Journal of Agriculture and Food Chemistry 48: 2122-2126.
Singleton, V., Orthofer, R. and Lamuela-Raventós, R., 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology 299: 152-178.
Stojceska, V., Ainsworth, P., Plunkett, A., Ibano?lu, E. and Ibano?lu, S., 2008. Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks. Journal of Food Engineering 87: 554-563.
Teow, C.C., Truong, V., McFeeters, R.F., Thompson, R.L., Pecota, K.V. and Yencho, G.C., 2007. Antioxidant activities, phenolic and ?-carotene contents of sweet potato genotypes with varying flesh colours. Food Chemistry 103(3): 829-833.
Ainsworth, P., Ibano?lu, S., Plunkett, A., Ibano?lu, E. and Stojceska, V., 2007. Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack. Journal of Food Engineering 81: 702-709.
Andre, C.M., Ghislain, M., Bertin, P., Oufir, M., Herrera, M.D., Hoffman, L., Hausman, J.F., Larondelle, Y. and Evers, D., 2007. Andrean potato cultivars (Solanum tuberosum L.) as a source of antioxidant and mineral micronutrients. Journal of Agriculture and Food Chemistry 55: 366-378.
Benavente-Garcia, O., Castillo, J., Marin, F.R., Ortuno, A. and Del Rio, J.A., 1997. Uses and properties of citrus flavonoids. Journal of Agriculture and Food Chemistry 45: 4505-4515.
Brand-Williams, W., Cuvelier, M.E. and Berset, C., 1995. Use of a free radical method to evaluate antioxidant activity. LWT – Food Science and Technology 28(1): 25-30.
Brown, C.R., Wrolstad, R., Durst, R., Yang, C.P. and Clevidence, B., 2003. Breeding studies in potatoes containing high concentrations of anthocyanins. American Journal of Potato Research 80: 241-250.
Camire, M.E., Dougherty, M.P. and Briggs, J.L., 2007. Functionality of fruit powders in extruded corn breakfast cereals. Food Chemistry 101: 765-770.
Delgado-Licon, E., Ayala, A.L.M., Rocha-Guzman, N.E., Gallegos-Infante, J.A., Atienzo-Lazos, M., Drzewiecki, J.,Martínez-Sánchez, C.E. and Gorinstein, S., 2009. Influence of extrusion on the bioactive compounds and the antioxidant capacity of the bean/corn mixtures. International Journal of Food Sciences and Nutrition 60(6): 522-532.
Dlamini, N.R., Taylor, J.R.N. and Rooney, L.W., 2007. The effect of sorghum type and processing on the antioxidant properties of African sorghum – based foods. Food Chemistry 105: 1412-1419.
El Hariri, B., Sallé, G. and Andary, C., 1991. Involvement of flavonoids in the resistance of two poplar cultivars to mistletoe (Viscum album L.). Protoplasm 162: 20-26.
Gumul, D., Ziobro, R., Gambu?, H. and Nowotna, A., 2015. Usability of residual oat flour in the manufacture of extruded corn snacks. CyTA – Journal of Food 13: 353-360.
Gumul, D., Ziobro, R., Ivanisova, E., Korus, A., Arvay, J. and Toth, T., 2017. Gluten-free bread with an addition of freeze-dried red and purple potatoes as a source of phenolic compounds in gluten-free diet. International Journal of Food Sciences and Nutrition 68: 43-51.
Gumul, D., Ziobro, R., Zi?ba, T. and Rój, E., 2011. The influence of addition of defatted blackcurrant seeds on pro-health constituents and texture of cereal extrudates. Journal of Food Quality 34: 395-402.
International Commission on Illumination, 2004. Colorimetry, 3rdedition. Commission Internationale de l’Eclairage, Vienna, Austria.
Kita, A., B?kowska-Barczak, A., Lisi?ska, G., Hamouz, K. and Ku?akowska, K., 2015. Antioxidant activity and quality of red and purple flesh potato chips. LWT – Food Science and Technology 62(1): 525-531.
Korus, J., Gumul, D. and Czechowska, K., 2007. Effect of extrusion on the phenolic composition and antioxidant activity of dry beans of phaseolus vulgaris. Food Technology and Biotechnology 42(5): 139-146.
Krystyjan, M., Gumul, D., Ziobro, R. and Korus, A., 2015. The fortification ofbiscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits. LWT – Food Science and Technology 63: 640-646.
Lachman, J., Hamouz, K., Šulc, M., Orsák, M., Pivec, V., Hejtmánková, A., Dvo?ák, P. and ?eplc, J., 2009. Cultivar differences of total anthocyanins and anthocyanidins in red and purple-fleshed potatoes and their relation to antioxidant activity. Food Chemistry 114: 836-843.
Leo, L., Leone, A., Longo, C., Lombardi, D.A., Raimo, F. and Zacheo, G., 2008. Antioxidant compounds and antioxidant activity in early potatoes. Journal of Agriculture and Food Chemistry 56: 454-463.
Lewis, C.E., Walkel, J.R.L., Lancaster, J.E. and Sutton, K.H., 1998. Determination of anthocyanins, flavonoids and phenolic acids in potatoes. I: coloured cultivars of Solanum tuberosum L. Journal of Science and Food Agriculture 77: 45-57.
Mazza, G., Fukumoto, L., Delaquis, P., Girard, B. and Ewert, B., 1999. Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia. Journal of Agriculture and Food Chemistry 47: 4009-4017.
McGough, N. and Cummings, J.H., 2005. Celiac disease: a diverse clinical syndrome caused by intolerance of wheat, barley and rye. Proceedings of the Nutrition Society 64(4): 434-450.
Mesquita, C.D.B., Leonel, M. and Mischan, M.M., 2013. Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour. Food Science and Technology (Campinas) 33(3): 404-410.
Middleton, E., Kandaswami, C. and Theoharides, T.C., 2000. The effects of plant flavonoids on mammalian cells; implications for inflammation, heart disease and cancer. Pharmacology Review 52: 673-751.
Nara, K., Miyoshi, T., Honma, T. and Koga, H., 2006. Antioxidative activity of bound-form phenolics in potato peel. Bioscience, Biotechnology, and Biochemistry 70: 1489-1491.
Oomah, B., Cardador-Martínez, A. and Loarca-Piña, G., 2005. Phenolics and antioxidative activities in common beans (Phaseolus vulgaris L). Journal of Agriculture and Food Chemistry 85: 935-942.
Polish Committee for Standardization (PKN), 1998. PN-EN-ISO 6658. Sensory analysis – methodology – general guidance. Polski Komitet Normalizacyjny, Warsaw, Poland.
Polish Committee for Standardization (PKN), 1998. PN-ISO 8589. Sensory analysis – general guidance for the design of test rooms. Polski Komitet Normalizacyjny, Warsaw, Poland.
Prieto, P., Pineda, M. and Aguilar, M., 1999. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Analitical Biochemistry 269(2): 337-341.
Repo-Carrasco-Valencia, R., Peña, J., Kallio, H. and Salminen, S., 2009. Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus). Journal of Cereal Science 49: 219-224.
Reyes, L.F., Miller, J.C. and Cisneros-Zevallos, L., 2005. Antioxidant capacity, anthocyanins and total phenolics in purple- and red -fleshed potato (Solanum tuberosum L.) genotypes. American Journal of Potato Research 82: 271-277.
Riaz, M.N. and Rokey, G.J., 2012. Extrusion problems solved: food, pet food and feed. Woodhead Publishing Limited, Cambridge, UK, 95 pp.
Riaz, M.N., 2002. Extruders in food applications. CRC Press, Boca Raton, FL, USA, 54 pp.
Rodrigo, L., 2006. Celiac disease. World Journal of Gastroenterology 12: 6585-6593.
Shahidi, F. and Naczk, M., 1995. Food phenolic: sources, chemistry, effects and applications. Technomic Publishing Company Inc., Lancaster, PA, USA.
Shih, M.C., Kuo, C.C. and Chiang, W., 2009. Effect of drying and extrusion on colour, chemical composition, antioxidant activities and mitogenic response of spleen lymphocytes of sweet potatoes. Food Chemistry 117(1): 114-121.
Silva, F.A.M., Borges, F., Guimaraes, C., Lima, J.L.F.C., Matos, C. and Reis, S., 2000. Phenolic acids and derivatives: studies on the relationship among structure, radical scavenging activity, and physicochemical parameters. Journal of Agriculture and Food Chemistry 48: 2122-2126.
Singleton, V., Orthofer, R. and Lamuela-Raventós, R., 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology 299: 152-178.
Stojceska, V., Ainsworth, P., Plunkett, A., Ibano?lu, E. and Ibano?lu, S., 2008. Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks. Journal of Food Engineering 87: 554-563.
Teow, C.C., Truong, V., McFeeters, R.F., Thompson, R.L., Pecota, K.V. and Yencho, G.C., 2007. Antioxidant activities, phenolic and ?-carotene contents of sweet potato genotypes with varying flesh colours. Food Chemistry 103(3): 829-833.
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Dec 21, 2017
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