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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Main Authors: Bárbara Franco LUCAS, Raffaele GUELPA, Markus VAIHINGER, Thomas BRUNNER, Jorge Alberto Vieira COSTA, Christoph DENKEL
Formato: Artigo
Idioma:Inglês
Publicado: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2022-05-01
Series:Food Science and Technology
Assuntos:
acai
açaí pulp
anthocyanin
extrudates
extrusion
innovative food
Acceso en liña:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101101&lng=en&tlng=en
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