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BY-NC-ND 3.0 license Open Access Published by De Gruyter Open Access October 7, 2015

Extruded corn gruels containing linden flowers: quantitation of phenolic compounds and selected quality characteristics

Anna Oniszczuk , Agnieszka Wójtowicz , Tomasz Oniszczuk , Marta Olech , Renata Nowak , Karolina Wojtunik , Magdalena Klimek , Wojciech Krawczyk and Mieczysław Hajnos
From the journal Open Chemistry

Abstract

Extrusion-cooking of plant materials may enhance antioxidant activity and improve health benefits. Selected antioxidant polyphenols in extruded corn gruels enriched with different amounts of linden flowers were determined by LC-ESI-MS/MS and quality characteristics were determined.

Phenolic content increased with Tiliae inflorescentia addition and was not decreased by high-temperature extrusion. Linden flower incorporation into instant gruels should be limited to 10% to retain acceptable sensory properties.

Graphical Abstract

References

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Received: 2014-12-31
Accepted: 2015-8-30
Published Online: 2015-10-7

© 2015 Anna Oniszczuk et al.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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