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KMID : 1007520130220000167
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Food Science and Biotechnology
2013 Volume.22 No. 0 p.167 ~ p.175
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Physicochemical and Antioxidant Properties of Extruded Cornmeal with Natural Cocoa Powder
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Serge Edou Ondo
Ryu Gi-Hyung
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Abstract
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The mixtures of natural cocoa powder (NCP) (0-20%) and corn meal (CM) were processed in a twinscrew extruder at melting temperature ranging from 130 to 150oC to produce expanded extrudates. The specific mechanical energy (SME) input, expansion indexes, piece density, water absorption index (WAI), water solubility index (WSI), mechanical properties, microstructure, and antioxidant properties of extrudates were investigated. SME input and piece density were significantly affected by the melting temperature, while increasing the NCP increased the SME input and reduced piece density. An inverse relationship between sectional and longitudinal expansion indexes was confirmed. When NCP was added, numerous air cells, smaller pore size, apparent elastic modulus, breaking strength, WSI, protein, fat, and ash contents significantly increased whereas the WAI, moisture and carbohydrate contents were reduced. The influence of added NCP was attributed to the formation of lipidamylose complexes. The use of NCP on the extruded corn meal is an alternative to improve nutritional values and good texture characteristics.
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KEYWORD
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extrusion, natural cocoa powder, melting temperature, expansion, antioxidant
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