Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment.

ABSTRACT: This work aimed to investigate the effects of extrusion temperature (100 105 and 110 °C) and puffing technique (microwaving (210, 420 and 560 W.) and deep frying (170 and 190 °C)) on physical and functional properties of third-generation snack containing purple sweet potato and butterfly pea flower. Snack qualities in terms of physical properties (expansion ratio, bulk density, color and texture) and functional properties (total anthocyanin content, total phenolic content and antioxidant capacity) were subsequently determined. The results showed that extrusion temperature did not significantly affect the color of snack pellets. However, it significantly affected the functional properties of the snack pellets. Snack pellet produced from extruder at 110 °C contained significantly higher func

SUBMITTER: Kantrong H 

PROVIDER: S-EPMC9114247 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature