MICROENCAPSULATED LYCOPENE FOR PRE-EXTRUSION COLORING OF FOODS (pages 91–103)

摘要

The effect of extrusion conditions on the retention of lycopene duringnextrusion of rice flour, chosen as a model, was evaluated as a function ofnmoisture content, screw speed and die temperature by response surfacenmethodology using central composite rotatable design (CCRD). Experimentsnwere carried out by extrusion of rice flour containing 1% lycopene microcapsulesnand free lycopene equivalent to that present in the microcapsules,nusing a single-screw extruder at a constant feed rate of 55 g/min. At allnconditions of extrusion, the microencapsulated lycopene gave better retentionnof color in the extrudates than the free lycopene. The quadratic modelndeveloped by CCRD showed a good agreement between the experimentalnand predicted values of color. The storage stability of microencapsulatednlycopene increased twofold as compared to free lycopene over a period ofn96 h.