I would like to know the effect of process parameters like moisture, temperature, screw speed etc on the antioxidant activity of extruded snack products.
Sajad: You have to correlate temperature/pressure and duration of extrusion including the barrel length and residence time. These are the critical factrs for any additives especially for heat-labile additives. You can find many literatures and keep in mind it varies from one phytochemicals to other. Good luck.
Hi Sajad,
Independently of the fate of your native antioxidant compounds, keep in mind that processing itslef may also generate antioxidant activity (as for example Maillard compounds). Thus you may not have linear effects
Muriel
Dear Sajad,
We have a paper related to your question, please check this:
M. T. Masatcioglu, E. Yalcin, Mihwan Kim, Gi-Hyung Ryu, S. Celik, H. Koksel 2013. Physical and chemical properties of tomato, green tea and ginseng-supplemented corn extrudates produced by conventional extrusion and CO2 injection process. European Food Research and Technology, Vol.237, Number 5/November, p. 801-809.
I am also sending the paper at the attachment, I hope that it can help you,
Dr.Erkan Yalcin
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