Extruded snacks enriched with açaí berry: physicochemical properties and bioactive constituents

Abstract This work aimed to develop extrudates enriched with açaí and evaluate the effect of this fruit on their physicochemical properties and bioactive constituents of these foods. Rice/corn (2 : 1) extrudates containing 0, 2, 4, and 6% of freeze-dried açaí were prepared using a twin-screw extrude...

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Auteurs principaux: Bárbara Franco LUCAS, Raffaele GUELPA, Markus VAIHINGER, Thomas BRUNNER, Jorge Alberto Vieira COSTA, Christoph DENKEL
Format: Artigo
Langue:Inglês
Publié: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2022-05-01
Collection:Food Science and Technology
Sujets:
acai
açaí pulp
anthocyanin
extrudates
extrusion
innovative food
Accès en ligne:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101101&lng=en&tlng=en
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