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Bioactive, Mineral and Antioxidative Properties of Gluten-Free Chicory Supplemented Snack: Impact of Processing Conditions

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dc.contributor.author Bokić, Jelena
dc.contributor.author Kojić, Jovana
dc.contributor.author Krulj, Jelena
dc.contributor.author Pezo, Lato
dc.contributor.author Banjac, Vojislav
dc.contributor.author Tumbas Šaponjac, Vesna
dc.contributor.author Travičić, Vanja
dc.contributor.author Diego, Moreno
dc.contributor.author Bodroža Solarov, Marija
dc.date.accessioned 2023-08-18T13:33:49Z
dc.date.available 2023-08-18T13:33:49Z
dc.date.issued 2022
dc.identifier.issn 2304-8158
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/380
dc.description.abstract This study aimed to investigate the impact of chicory root addition (20–40%) and extrusion conditions (moisture content from 16.3 to 22.5%, and screw speed from 500 to 900 rpm) on bioactive compounds content (inulin, sesquiterpene lactones, and polyphenols) of gluten-free rice snacks. Chicory root is considered a potential carrier of food bioactives, while extrusion may produce a wide range of functional snack products. The mineral profiles were determined in all of the obtained extrudates in terms of Na, K, Ca, Mg, Fe, Mn, Zn, and Cu contents, while antioxidative activity was established through reducing capacity, DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) tests. Chicory root addition contributed to the improvement of bioactive compounds and mineral contents, as well as antioxidative activities in all of the investigated extrudates in comparison to the pure-rice control sample. An increase in moisture content raised sesquiterpene lactones and minerals, while high screw speeds positively affected polyphenols content. The achieved results showed the important impact of the extrusion conditions on the investigated parameters and promoted chicory root as an attractive food ingredient in gluten-free snack products with high bioactive value. en_US
dc.language.iso en en_US
dc.publisher MDPI en_US
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rights openAccess
dc.rights info:eu-repo/semantics/openAccess
dc.subject chicory root en_US
dc.subject bioactive compounds en_US
dc.subject antioxidative activity en_US
dc.subject gluten free snack en_US
dc.subject extrusion en_US
dc.title Bioactive, Mineral and Antioxidative Properties of Gluten-Free Chicory Supplemented Snack: Impact of Processing Conditions en_US
dc.type Article en_US
dc.type info:eu-repo/semantics/article
dc.identifier.scopus 2-s2.0-85142489518
dc.identifier.wos 000887219300001
dc.identifier.doi https://doi.org/10.3390/foods11223692


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