Effect of storage period on physiochemical,total phenolic content and antioxidant properties of bran enriched snacks |
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| Authors: | B N Dar Savita Sharma Gulzar Ahmad Nayik |
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| Affiliation: | 1.Department of Food Technology,Islamic University of Science and Technology,Awantipora,India;2.Department of Food Science and Technology,Punjab Agricultural University,Ludhiana,India;3.Department of Food Engineering and Technology,Sant Longowal Institute of Engineering and Technology,Longowal,India |
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| Abstract: | The objective of this investigation was to compare total phenolic content and antioxidant activities of various types of cereal brans enriched snack as affected by storage conditions. Extruded snacks were prepared by the addition of cereal brans (wheat, oat and rice) singly and in combination (w:r:o::2:1.5:1.5) to rice flour at 10, 20 and 30 % bran supplementation. The content of total phenolics in the extracts (conventional and microwave assisted extraction) was determined spectrometrically according to the Folin–Ciocalteu procedure and calculated as gallic acid equivalents. Radical scavenging capacity measured by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) methods was studied. The effect of the storage on antioxidant content and capacity showed that total phenolic content and antioxidant activities of bran enriched snacks decreased during storage at ambient temperature. However, a little increase in moisture content, water activity and free fatty acid was observed in six of month’s storage period. |
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