Black carrot (daucus carota l.) pomace and chickpea flour-based composite formulation of extruded snacks: in vitro gastrointestinal behavior and stability of bioactive compounds

Creative Commons License

Çapanoğlu Güven E., Tomaş M.



Black carrot pomace (BCP) is a by-product of colorant production, containing various health-promoting components. In this study, BCP was incorporated into the extruded snack formulations and total phenolic content, total antioxidant capacity, phenolics and anthocyanins after processing and in vitro gastrointestinal digestion were investigated, and  physical and textural properties of the snack products were determined. Results showed that increased BCP level in extruded snacks significantly increased the total phenolic content and antioxidant capacity with the highest values observed in 20% BCP enriched snacks. Significant increases in total phenolic content while decreases in antioxidant capacities were observed after intestinal digestion. The phenolic acids and anthocyanins were increased significantly (48-382%) (p<0.05) with simulated gastric digestion whereas no anthocyanins were detected after simulated intestinal digestion. The snacks displayed lower expansion indices, water absorption index, water solubility index and lightness; but had higher hardness and redness values compared to the control and turned slightly darker. The study proposes to evaluate BCP as a value-added ingredient that imparts functional properties to foods.