Effect of extrusion on colour, betalain and antioxidant properties of yellow maize–beetroot snack.

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dc.contributor.authorAbiodun, O.A. Ojo, A. and Ore, H.O.
dc.date.accessioned2024-05-08T07:59:45Z
dc.date.available2024-05-08T07:59:45Z
dc.date.issued2019-06-11
dc.description.abstractThe effect of extrusion on colour, betalain and antioxidant properties of yellow maize–beetroot snack was determined. Beetroot were washed, peeled, sliced and dried in the dehydrator at 45 oC for 18 hrs. The dried slices were milled and packaged in airtight container. Beetroot flour was added to corn flour at different proportion.
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/123456789/13894
dc.publisherNIFST
dc.subjectBetanin
dc.subjectbeetroot
dc.subjectantioxidant
dc.subjectyellow maize
dc.subjectsnack
dc.titleEffect of extrusion on colour, betalain and antioxidant properties of yellow maize–beetroot snack.

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