The development of a choline rich cereal based functional food: Effect of processing and storage
2017
Asomaning, Justice | Zhao, Yuan Yuan | Lewis, Erin D. | Wu, Jianping | Jacobs, René L. | Field, Catherine J. | Curtis, Jonathan M.
Based on a growing need for additional dietary sources of choline, this research developed a choline rich cereal based functional food. Egg yolk lipids were extracted using ethanol to produce an egg yolk extract (EYE) of high choline content. Corn meal, wheat flour, sugar, salt and EYE were mixed and extrudates made using a twin-screw extruder with an exit temperature of 120 °C. Products were packaged and stored at −20 °C and room temperature for 12 weeks. Initial processing decreased the total fat and total choline content by up to 30% and 19% respectively. Similarly, tocopherols, tocotrienols and cholesterol decreased after processing. However, the total fat and choline content and tocopherols and tocotrienols did not significantly change during the storage stability study. A shelf-stable choline rich (115 mg/30 g serving) functional food product was developed that could provide a way for consumers to meet their choline requirement.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library