Physicochemical and antioxidant properties of extruded corn grits with corn fiber by CO2 injection extrusion process

Journal of Cereal Science

Volumn 58, Issue 1, 2013, Pages 110-116

  Wang, Yuan Yuan ^a   Ryu, Gi Hyung ^a  

^a Kongju National University   (South Korea)

Author keywords

Antioxidant property; CO2 injection; Corn fiber; Extrusion

Indexed keywords

ZEA MAYS;

EID: 84880047154     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.03.013     Document Type: Article

References (33)

1. Anderson R.A., Conway H.F., Pfeifer V.F., Griff E.L. Gelatinization of corn grits by roll and extrusion cooking. Cereal Foods World 1969, 14:11-12.
2. Anton A.A., Fulcher R.G., Arntfield S.D. Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: effects of bean addition and extrusion cooking. Food Chemistry 2009, 113:989-996.
3. AOAC Official Methods of Analysis of AOAC International 2005, Association of Official Analytical Chemists, Washington DC, USA. 18th ed.
4. Brand-Williams W., Cuvelier M.E., Berset C. Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology 1995, 28:25-30.
5. Choi S.W., Lee S.K., Kim E.O., Oh J.H., Yoon K.S., Parris N., Hicks K.B., Moreau R.A. Antioxidant and antimelanogenic activities of polyamine conjugates from corn bran and related hydroxycinnamic acids. Journal of Agricultural and Food Chemistry 2007, 55:3920-3925.
6. Chua K.J., Mujumdar A.S., Hawlader M.N.A., Chou S.K., Ho J.C. Batch drying of banana pieces - effect of stepwise change in drying air temperature on drying kinetics and product color. Food Research International 2001, 34:721-731.
7. Dlamini N.R., Taylor J.R.N., Rooney L.W. The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods. Food Chemistry 2007, 105:1412-1419.
8. Elleuch M., Bedigian D., Roiseux O., Besbes S., Blecker C., Attia H. Dietary fiber and fiber-rich by-products of food processing: characterisation, technological functionality and commercial applications: a review. Food Chemistry 2011, 124:411-421.
9. Fornal L., Soral-Smietana M., Smietana Z., Szpendowski J. Chemical characteristics and physico-chemical properties of the extruded mixtures of cereal starches. Starch/Starke 1987, 39:75-78.
10. Gajula H., Alavi S., Adhikari K., Herald T. Precooked bran-enriched wheat flour using extrusion: dietary fiber profile and sensory characteristics. Journal of Food Science 2008, 73:S173-S179.
11. Gáspár M., Kálmán G., Réczey K. Corn fiber as a raw material for hemicellulose and ethanol production. Process Biochemistry 2007, 42:1135-1139.
12. Gualberto D., Bergman C., Kazemzadeh M., Weber C. Effect of extrusion processing on the soluble and insoluble fiber, and phytic acid contents of cereal brans. Plant Foods for Human Nutrition 1997, 51:187-198.
13. Gülçin İ., Oktay M., Kireçci E., Küfrevioǧlu Ö.İ. Screening of antioxidant and antimicrobial activities of anise (Pimpinella anisum L.) seed extracts. Food Chemistry 2003, 83:371-382.
14. Gumul D., Korus J. Polyphenol content and antioxidant activity of rye bran extrudates produced at varying parameters of extrusion process. Electronic Journal of Polish Agricultural Universities 2006, 9:11.
15. Larrea M.A., Chang Y.K., Bustos F.M. Effect of some operational extrusion parameters on the constituents of orange pulp. Food Chemistry 2005, 89:301-308.
16. Mann J.I., Cummings J.H. Possible implications for health of the different definitions of dietary fiber. Nutrition, Metabolism and Cardiovascular Diseases 2009, 19:226-229.
17. Manzocco L., Calligaris S., Mastrocola D., Nicoli M.C., Lerici C.R. Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends in Food Science and Technology 2000, 11:340-346.
18. Miller G.L. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry 1959, 31:426-428.
19. Mora-Rochin S., Gutiérrez-Uribe J.A., Serna-Saldivar S.O., Sánchez-Peña P., Reyes-Moreno C., Milán-Carrillo J. Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking. Journal of Cereal Science 2010, 52:502-508.
20. Omwamba M., Hu Q.H. Antioxidant activity in barley (Hordeum vulgare L.) grains roasted in a microwave oven under conditions optimized using response surface methodology. Journal of Food Science 2010, 75:C66-C73.
21. Özer E.A., Herken E.N., Güzel S., Ainsworth P., İbanoǧlu S. Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food. International Journal of Food Science and Technology 2006, 41:289-293.
22. Pozo-Insfran D.Del., Brenes C.H., Serna Saldivar S.O., Talcott S.T. Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products. Food Research International 2006, 39:696-703.
23. Repo-Carrasco-Valencia R., Peña J., Kallio H., Salminen S. Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus). Journal of Cereal Science 2009, 49:219-224.
24. Ryu G.H., Walker C.E. The effects of extrusion conditions on the physical properties of wheat flour extrudates. Starch/Stärke 1995, 47:33-36.
25. Santillán-Moreno A., Martinéz-Bustos F., Castaño-Tostado E., Amaya-Liano S.L. Physicochemical characterization of extruded blends of corn starch-whey protein concentrate-Agave tequilana fiber. Food and Bioprocess Technology 2011, 4:797-808.
26. Sharma P., Gujral H.S., Singh B. Antioxidant activity of barley as affected by extrusion cooking. Food Chemistry 2012, 131:1406-1413.
27. Singh B., Sekhon K.S., Singh N. Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice. Food Chemistry 2007, 100:198-202.
28. Slinkard K., Singleton V.L. Total phenol analyses: automation and comparison with manual methods. American Journal of Enology and Viticulture 1977, 28:49-55.
29. Vasanthan T., Jiang G.S., Yeung J., Li J.H. Dietary fiber profile of barley flour as affected by extrusion cooking. Food Chemistry 2002, 77:35-40.
30. Viscidi K.A., Dougherty M.P., Briggs J., Camire M.E. Complex phenolic compounds reduce lipid oxidation in extruded oat cereals. LWT - Food Science and Technology 2004, 37:789-796.
31. Vitaglione P., Napolitano A., Fogliano V. Cereal dietary fiber: a natural functional ingredient to deliver phenolic compounds into the gut. Trends in Food Science and Technology 2008, 19:451-463.
32. 2 injection extrusion. Journal of Food Engineering 2013, 116:14-20.
33. Zieliński H., Kozłowska H. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. Journal of Agricultural and Food Chemistry 2000, 48:2008-2016.