食品加工与技术杂志

抽象的

Physico Chemical Properties, Antioxidant Activity, Phytochemicals and Sensory Evaluation of Rice-Based Extrudates Containing Dried Corchorus olitorius l. Leaves

Noha E Morsy, Ahmed M Rayan and Khaled M Youssef

Jew's mallow (Corchorus olitorius L.) leaves powder was added to rice flour at levels of 0% to 5% and extruded in single screw extruder to produce healthy extrudates. Process variables (feed moisture, feed rate, screw speed and temperature) were kept constant. The effects of adding Jew's mallow leaves on functional properties, color attributes, some phytochemicals contents, antioxidant activity and sensory properties of the resultant extrudates were evaluated. Adding Jew's mallow leaves had significant impact on all functional properties and color attributes of the resultant extrudates. It significantly increased the contents of phytochemicals determined. Antioxidant activity of the extrudates measured by DPPH and ABTS assays significantly increased with adding Jew's mallow leaves. Also, the addition significantly enhanced the sensory properties of the extruded products up to 3%. The resultant products had an improved nutritional profile compared with other extruded products being a good source of some phytochemicals and had high antioxidant activity.