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

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dc.contributor.authorBokić, Jelena
dc.contributor.authorKojić, Jovana
dc.contributor.authorKrulj, Jelena
dc.contributor.authorPezo, Lato
dc.contributor.authorBanjac, Vojislav
dc.contributor.authorTumbas Šaponjac, Vesna
dc.contributor.authorTravičić, Vanja
dc.contributor.authorDiego, Moreno
dc.contributor.authorBodroža Solarov, Marija
dc.date.accessioned2023-08-18T13:33:49Z
dc.date.available2023-08-18T13:33:49Z
dc.date.issued2022
dc.description.abstractThis 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.identifier.doihttps://doi.org/10.3390/foods11223692
dc.identifier.issn2304-8158
dc.identifier.scopus2-s2.0-85142489518
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/380
dc.identifier.wos000887219300001
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectchicory rooten_US
dc.subjectbioactive compoundsen_US
dc.subjectantioxidative activityen_US
dc.subjectgluten free snacken_US
dc.subjectextrusionen_US
dc.titleBioactive, Mineral and Antioxidative Properties of Gluten-Free Chicory Supplemented Snack: Impact of Processing Conditionsen_US
dc.typeArticleen_US
dc.typeinfo:eu-repo/semantics/article

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