Analysis of the Quality Properties of Maize Extrudates with Different Addition of Oat Flakes

Abstract

The aim of this work was the evaluation of quality properties of corn extrudates with the addition of 0, 5, 10 and 15% (w/w) of oat flakes. In the products the following features were analyzed: antioxidant activity (AA), compounds derivatives formed by non-enzymatic browning (NEB) reactions (measure of absorbance at 320 and 420nm) and colour using L*a*b* colour system. AA and NEB were analyzed in methanol extracts of the extrudates. The results shown that, AA values of all extrudates were similar (ANOVA, p>0.05). This indicator was not a significant variable in the classification quality of the products (PCA – principal component analysis). The addition of 5 and 10% of oat to maize caused a significant increase in the absorbance value, and the samples were significantly darker (lower L*). The sample with the addition of 15% of oat to maize was characterized by absorbance values lower than two previous samples and was brighter. The reason for this dependence was probably the increasing share of soluble fiber in the samples, which restricted NEB reactions. On the basis of PCA it was shown that all parameters, except for the AA value, were significant for classification of quality properties of the maize extrudates.