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Table 6 Different functional properties of raw blends and extruded products

From: Production and evaluation of novel functional extruded corn snacks fortified with ginger, bay leaves and turmeric powder

Parameters

TPC (mg/100 g)

TFC (mg/100 g)

AOXA (%)

Types

Raw blends

Extruded product

Raw blends

Extruded product

Raw blends

Extruded product

C

180.37 ± 0.5d

21.63 ± 0.75g

57.79 ± 0.31h

76.6 ± 0.45d

12.89 ± 0.72e

15.59 ± 0.38e

T1

214.55 ± 0.5c

119.38 ± 0.6d

205.75 ± 0.86c

221.03 ± 0.45a

76.01 ± 0.15a

64.44 ± 0.66a

T2

212.65 ± 0.6c

182.32 ± 0.5a

282.31 ± 0.03a

141 ± 0.01b

69.54 ± 0.43b

50.09 ± 0.25b

T3

246.98 ± 0.7a

125.92 ± 0.5c

250.87 ± 0.93b

90.10 ± 0.34c

47.36 ± 0.77d

30.98 ± 0.83d

T4

224.72 ± 0.92b

139.66 ± 0.6b

246.31 ± 0.61b

103.68 ± 0.97c

61.97 ± 0.12c

37.02 ± 0.99c

  1. AoxA: total antioxidant activity; TPC: total phenolic content; TFC: total flavonoid content (mg/100 g). T1, T2, T3 and T4: extruded corn product fortified with 3% (w/w) of laurel, turmeric, ginger and mixture formula contains 3% of the three herbs’ mixture mentioned (1:1:1), respectively