Effect of Extrusion on the Antioxidant Capacity and Color Attributes of Expanded Extrudates Prepared from Purple Potato and Yellow Pea Flour Mixes

Journal of Food Science

Volumn 76, Issue 6, 2011, Pages

  Nayak, Balunkeswar ^a   Berrios, Jose De J ^b   Powers, Joseph R ^a   Tang, Juming ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Anthocyanins; Antioxidant capacity; Colored potato; Extrusion; Phenolics; Yellow pea

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; GLUCOSIDE; PHENOL DERIVATIVE; PIGMENT; SCAVENGER; WATER;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; COOKING; ELEMENTAL DIET; FAST FOOD; GLYCATION; METABOLISM; METHODOLOGY; PEA; PLANT SEED; PLANT TUBER; POTATO; REPRODUCIBILITY;

ANTHOCYANINS; ANTIOXIDANTS; COOKING; FAST FOODS; FOOD, FORMULATED; FREE RADICAL SCAVENGERS; GLUCOSIDES; MAILLARD REACTION; PEAS; PHENOLS; PIGMENTS, BIOLOGICAL; PLANT TUBERS; REPRODUCIBILITY OF RESULTS; SEEDS; SOLANUM TUBEROSUM; WATER;

LATHYRUS APHACA; PISUM SATIVUM; SOLANUM TUBEROSUM;

EID: 79961100995     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02279.x     Document Type: Article

References (48)

1. [AACC] American Assoc. of Cereal Chemists. 2000. Approved methods of the American Association of Cereal Chemists. 10th ed. St. Paul, Minn. American Assoc. of Cereal Chemists.
2. Anese M, Manzocco L, Nicoli MC, Lerici CR. 1999. Antioxidant properties of tomato juice as affected by heating. J Sci Food Agric 79(5):750-4.
3. Batey IL, Curtin BM, Moore SA. 1997. Optimization of rapid-visco analyser test conditions for predicting Asian noodle quality. Cereal Chem 74(4):497-501.
4. Berrios JD, Camara M, Torija ME, Alonso M. 2002. Effect of extrusion cooking and sodium bicarbonate addition on the carbohydrate composition of black bean flours. J Food Process Pres 26(2):113-28.
5. Berrios JD, Wood DF, Whitehand L, Pan J. 2004. Sodium bicarbonate and the microstructure, expansion and color of extruded black beans. J Food Process Pres 28(5):321-35.
6. Berrios JD, Morales P, Camara M, Sanchez-Mata MC. 2010. Carbohydrate composition of raw and extruded pulse flours. Food Res Int 43(2):531-6.
7. Bhandari B, D'Arcy B, Young G. 2001. Flavour retention during high temperature-short-time extrusion cooking process: a review. Int J Food Sci Technol 36(5):453-61.
8. Box GEP, Behnken DW. 1960. Some new three level designs for the study of quantitative variables. Technometrics 2:455-75.
9. Brandwilliams W, Cuvelier ME, Berset C. 1995. Use of a free radical method to evaluate antioxidant activity. Food Sci Technol Lebensm Wiss Technol 28(1):25-30.
10. Briones V, Aguilera JM. 2005. Image analysis of changes in surface color of chocolate. Food Res Int 38(1):87-94.
11. Camire ME, Chaovanalikit A, Dougherty MP, Briggs J. 2002. Blueberry and grape anthocyanins as breakfast cereal colorants. J Food Sci 67(1):438-41.
12. Camire ME, Dougherty MP, Briggs JL. 2007. Functionality of fruit powders in extruded corn breakfast cereals. Food Chem 101(2):765-70.
13. Cevallos-Casals BA, Cisneros-Zevallos L. 2003. Stoichiometric and kinetic studies of phenolic antioxidants from Andean purple corn and red-fleshed sweetpotato. J Agric Food Chem 51(11):3313-9.
14. Conway HF. 1971a. Extrusion cooking of cereals and soybeans-I. Food Prod Devlop 5(2):27-9.
15. Conway HF. 1971b. Extrusion cooking of cereals and soybeans-II. Food Product Dev 5(3):14-17.
16. Erlandson JA, Wrolstad RE. 1972. Degradation of anthocyanins at limited water concentration. J Food Sci 37(4):592-5.
17. Francis FJ. 1989. Food colorants: anthocyanins. Crit Rev Food Sci Nutr 28(4):273-314.
18. Fuleki T, Francis FJ. 1968. Quantitative methods for anthocyanins-I. Extraction and determination of total anthocyanin in cranberries. J Food Sci 33:72-7.
19. Giusti MM, Wrolstad R. 2001. Characterization and measurement of anthocyanin by UV-visible spectroscopy. In: Wrolstad RE, editor. Current protocols in food analytical chemistry. New York John Wiley & Sons. p F1.2.1-F1.2.13.
20. Han KH, Sekikawa M, Shimada K, Hashimoto M, Hashimoto N, Noda T, Tanaka H, Fukushima M. 2006. Anthocyanin-rich purple potato flake extract has antioxidant capacity and improves antioxidant potential in rats. Br J Nutr 96(6):1125-33.
21. Hoover R. 2001. Composition, molecular structure, and physicochemical properties of tuber and root starches: a review. Carbohydr Polym 45(3):253-67.
22. Jackman RL, Yada RY, Tung MA. 1987. A review: separation and chemical properties of anthocyanins used for their qualitative and quantitative analysis. J Food Biochem 11(4):279-308.
23. Jansen G, Flamme W. 2006. Coloured potatoes (Solanum tuberosumL.): anthocyanin content and tuber quality. Gen Resour Crop Evol 53(7):1321-31.
24. Karel M, Labuza TP. 1968. Nonenzymic browning in model systems containing sucrose. J Agric Food Chem 16(5):717-9.
25. Lewis CE, Walker JRL, Lancaster JE, Sutton KH. 1998. Determination of anthocyanins, flavonoids and phenolic acids in potatoes. I: coloured cultivars ofSolanum tuberosumL. J Sci Food Agric 77(1):45-57.
26. Madar Z, Stark AH. 2002. New legume sources as therapeutic agents. Br J Nutr 88:S287-92.
27. Matthey FP, Hanna MA. 1997. Physical and functional properties of twin-screw extruded whey protein concentrate corn starch blends. Food Sci Technol Lebensm Wiss Technol 30(4):359-66.
28. Mcmanus JP, Davis KG, Beart JE, Gaffney SH, Lilley TH, Haslam E. 1985. Polyphenol interactions .1. Introduction: some observations on the reversible complexation of polyphenols with proteins and polysaccharides. J Chem Soc Perkin Trans 2(9):1429-38.
29. Messina MJ. 1999. Legumes and soybeans: overview of their nutritional profiles and health effects. Am J Clin Nutr 70(3):439s-50s.
30. Nayak B, Berrios JJ, Powers JR, Tang J, Ji Y. 2011. Colored potatoes (Solanum tuberosum L.) dried for antioxidant-rich value-added foods. J Food Process Preserv. DOI: .
31. Nicoli MC, Anese M, Parpinel M. 1999. Influence of processing on the antioxidant properties of fruit and vegetables. Trends Food Sci Technol 10(3):94-100.
32. Pandit RB, Tang J, Liu F, Mikhaylenko G. 2007. A computer vision method to locate cold spots in foods in microwave sterilization processes. Pattern Recognit 40(12):3667-76.
33. Patil RT, Berrios JDJ, Tang J, Swanson BG. 2007. Evaluation of methods for expansion properties of legume extrudates. Appl Eng Agric 23(6):777-83.
34. Pusztai A, Grant G, Buchan WC, Bardocz S, de Carvalho AFFU, Ewen SWB. 1998. Lipid accumulation in obese Zucker rats is reduced by inclusion of raw kidney bean (Phaseolus vulgaris) in the diet. Br J Nutr 79(2):213-21.
35. Reyes LF, Cisneros-Zevallos L. 2003. Wounding stress increases the phenolic content and antioxidant capacity of purple-flesh potatoes (Solanum tuberosumL.). J Agric Food Chem 51(18):5296-300.
36. Reyes LF, Cisneros-Zevallos L. 2007. Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosumL.). Food Chem 100:885-94.
37. Rice-Evans CA, Miller NJ, Bolwell PG, Bramley PM, Pridham JB. 1995. The relative antioxidant activities of plant-derived polyphenolic flavonoids. Free Radic Res 22(4):375-83.
38. Sadilova E, Stintzing FC, Carle R. 2006. Thermal degradation of acylated and nonacylated anthocyanins. J Food Sci 71(8):C504-12.
39. Sadilova E, Carle R, Stintzing FC. 2007. Thermal degradation of anthocyanins and its impact on color andin vitroantioxidant capacity. Mol Nutr Food Res 51(12):1461-71.
40. Singh S, Gamlath S, Wakeling L. 2007. Nutritional aspects of food extrusion: a review. Int J Food Sci Technol 42(8):916-29.
41. Singleton VL, Rossi JA, Jr. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16(3):144-58.
42. Stushnoff C, Holm D, Thompson MD, Jiang W, Thompson HJ, Joyce NI, Wilson P. 2008. Antioxidant properties of cultivars and selections from the Colorado potato breeding program. Am J Potato Res 85(4):267-76.
43. Swain T, Hillis WE. 1959. The phenolic constituents ofPrunus domestica-I: The quantitative analysis of phenolic constituents. J Food Sci Agric 10:63-8.
44. Velioglu YS, Mazza G, Gao L, Oomah BD. 1998. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J Agric Food Chem 46(10):4113-7.
45. Viscidi KA, Dougherty MP, Briggs J, Camire ME. 2004. Complex phenolic compounds reduce lipid oxidation in extruded oat cereals. Lebensm Wiss Technol Food Sci Technol 37(7):789-96.
46. Wang H, Cao GH, Prior RL. 1997. Oxygen radical absorbing capacity of anthocyanins. J Agric Food Chem 45(2):304-9.
47. Xu B, Chang SKC. 2008. Effect of soaking, boiling, and steaming on total phenolic content and antioxidant activities of cool season food legumes. Food Chem 110(1):1-13.
48. Zadernowski R, Nowak-Polakowska H, Rashed AA. 1999. The influence of heat treatment on the activity of lipo- and hydrophilic components of oat grain. J Food Process Preserv 23(3):177-91.