Added phenolic compounds enhance lipid stability in extruded corn

被引：23

作者：

Camire, ME ^{[1
]}

Dougherty, MP ^{[1
]}

机构：

[1] Univ Maine, Dept Food Sci & Human Nutr, Orono, ME 04469 USA

来源：

JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 03期

关键词：

extrusion; phenolics; antioxidants; iron; corn;

D O I：

10.1111/j.1365-2621.1998.tb15776.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

BHT, cinnamic acid or vanillin were blended with degermed cornmeal prior to extrusion in a single screw extruder to improve oxidative stability. Ether extracts were analyzed immediately after frying and following storage, Phenolic compounds did not change color. By 12 wk all samples, except for 200 ppm BHT, had lower peroxide values and conjugated dienes, Iron did not increase due to extrusion, and iron sequestration did not appear to contribute to the antioxidant effects of phenolics. Natural phenolic compounds may have potential as antioxidants when added to extruded foods.

引用

页码：516 / 518

页数：3

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