Document Type

Dissertation - Open Access

Award Date

2016

Degree Name

Doctor of Philosophy (PhD)

Department

Agricultural and Biosystems Engineering

First Advisor

K. Muthukumarappan

Keywords

antioxidant activity, apple pomace, hydrodynamic cavitation, liquid CO2 assisted extrusion, sorghum flour, total phenolic content

Abstract

Currently, there is a worldwide demand for antioxidant rich foods in diet, especially ready to eat foods, i.e. cereals and snacks. In recent years, the research has got momentum to valorize the underutilized crops, i.e. millet, sorghum and industrial food by-products, i.e. fruit pomace to incorporate into main stream of human diet due to their enrichment in nutritional as well as bioactive compounds like phenolic and flavonoid antioxidants. However, most of the phenolic compounds in plant are present in the bound form with the carbohydrates, lignin, pectin and proteins which reduces their ability to function as good antioxidants. Therefore, in the first part of study, selected non-thermal technologies were compared to liberate the bound phenolic acids in the sorghum flour (SF) and apple pomace (AP) in order to enhance their total content in raw materials prior to secondary processing. Starting with the natural fermentation followed by the batch ultrasonication, SF and AP showed a significant (p

Library of Congress Subject Headings

Corn

Sorghum

Apples

Extrusion process

Functional foods

Antioxidants

Food texture

Phenols

Description

Includes bibliographical references (page 309-349)

Format

application/pdf

Number of Pages

388

Publisher

South Dakota State University

Rights

Copyright © 2016 Umesh Chandra Lohani

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