Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food

Abstract

Summary The effect of screw speed (220–340 rpm), moisture content of the feed (11.0–15.0%, wet base) and feed rate (22.0–26.0 kg h −1 , wet base) on the total antioxidant capacity (TAA) and concentration of total phenolics (TP) in a nutritionally balanced extruded snack were investigated. Regression equations describing the effect of each variable on the responses were obtained. Results indicated that screw speed, moisture content of the feed and feed rate had an effect on the TAA values of the samples at 95% confidence interval (CI). The interaction between the three factors was also found to be significant at 95% CI for TAA values. Extrusion conditions applied in this study did not change the TP values in the samples. The TAA value of samples decreased with an increase in screw speed and decrease in moisture content.