Application of mulberry (Moms alba) for supplementing antioxidant activity in extruded Thai rice snack

Acta Horticulturae

Volumn 786, Issue , 2008, Pages 137-146

  Charunuch, C ^a   Tangkanakul, P ^a   Rungchang, S ^a   Sonted, V ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Bulk density; Nutrition labeling; Phenolic compounds; Physical characteristics; Twin screw extruder

Indexed keywords

MORUS (PLANT); ZEA MAYS;

EID: 61449112107     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/actahortic.2008.786.14     Document Type: Conference Paper

References (24)

1. Bose, P.C. 1989. Genetic resources of mulberry and utilization, CSR and TI, Mysore, India, p. 183-190.
2. Chung, K.H. 2000. Physicochemical and sensory-textural properties of rice extrudate depending on extrusion conditions. J. Food Sci. Nutri. 5:25-31.
3. Ding, Q.B., Ainsworth, P., Plunkett, A., Tucker, G. and Morson, H. 2006. The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks. J. Food Engin. 73:142-148.
4. El-Beshbishy, H.A., Singab, N.B., Sinkkonen, J. and Pihlaja, K. Hypolipidemic and antioxidant effects of Moms alba L. (Egyptian mulberry) root bark fractions supplementation in cholesterol-fed rats. Life Sci.
5. Gujral, H.S. and Singh, N. 2002. Extrusion behavior and product characteristics of brown and milled rice grits. Int. J. Food Prod. 5:307-316.
6. Halek, G.W. and Chang, KLB. 1992. Effect of extrusion operation variables on functionality of extrudates. Food Extrusion Science and Technology. Marcel Dekker, New York, NY, USA, pp. 677-691.
7. Haper, J.M. 1981. Extrusion of Foods. Vol I, CRC Press, Boca Raton, Florida, 212 P.
8. Katsube, T., Imawaka, N., Kawano, Y. et al. 2006. Antioxidant flavonol glycosides in mulberry (Morus alba L.) leaves isolate based on LDL antioxidant activity. Food Chem. 97:25-31.
9. Kim, S.Y., Gao, J.J. and Lee, W.C. 1999. Antioxidative flavonoids from the leaves of Morus alba. Arch. Pharm. Res. 22:81-85.
10. Larson, R.A. 1988. The antioxidants of higher plants. Phytochemistry 27:969-978.
11. Lin, Y.H., Yeh, C.S. and Lu, S. 2002. Evaluation on quality indices and retained tocopherol contents in the production of the rice-based cereal by extrusion. J. Food Drug Analysis 10:183-187.
12. Liu, Y., Hsieh, F., Heymann, H. and Huff, H.E. 2000. Effect of process conditions on the physical and sensory properties of extruded oat-corn puff. J. Food Sci. 65:1253-1259.
13. Mendonca, S., Grossmann, M.V.E. and Verhe, R. 2000. Corn bran as a fiber source in expanded snacks. Labensmittel-Wissenschaft-und-Technologie 33:2-8.
14. Mercier, C., Linko, P. and Harper, J.M. 1989. Extrusion Cooking. American Association of Cereal Chemists, St. Paul, Minnesota, USA.
15. Miller, R.C. 2004. Food Extrusion: A Technical Guide for Extruder operators. Paper presented in the seminar on May 13-14, 2004 at IFRPD, Bangkok, Thailand.
16. Ohnishi, M., Morishita, H., Iwahashi, S. et al. 1994. Inhibitory effects of chlorogenic acids on linoeic acid peroxidation and haemolysis. Phytochemistry 36:579-583.
17. Park, M.Y., Lee, K.S. and Sung, M.K. 2005. Effects of dietary mulberry, Korean red ginseng, and banana on glucose homeostasis in relation to PPAR-α, PPAR-γ, and LPL mRNA expressions. Life Sci. 77:3344-3354.
18. Rahman, S. 1995. Food Properties Handbook. CRC Press, Boca Raton, FL, USA.
19. Riaz, M.N. 2000. Extruder in Food Applications. Technomic Publishing Co., PA, USA, pp. 1-20.
20. Ryu, G.H. 2004. Application of extrusion technology on food process. Paper presented in the seminar on Innovation of Rice Puffing. September 8-9, 2007. The Emerald Hotel, Bangkok, Thailand.
21. Sharma, R., Sharma, A. and Shono, T. 2001. Mulberry moracins: scavengers of UV stress - generated free radicals. Biosci. Biotechnol. Biochem. 65:1402-5.
22. Singleton, V.L. and Rossi, J.A. 1965. Colorimetry of total phenolics with phosphomolybdic - phosphotungstic acid reagents. Amer. J. Enol. Vitic. 16:144-158.
23. Young, G., Forte, D. and Doore, F.V. 2005. Food & Feed Extrusion Technology. Food Industry Engineering Pty. Ltd. Dennis Forte Associates Pty. Ltd. and Shanaglen Technology Pty. Ltd.
24. Zhishen, J., Mengcheng, T. and Jianming, W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on Superoxide radicals. Food Chem. 64:555-559.