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.
 Mościcki L., Wójtowicz A., Raw materials in production of extrudates, In: Mościcki, L. (Ed.), Extrusion-cooking techniques. Applications, theory and sustainability, WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany, 2011.
 Wójtowicz A,: Ocena wybranych cech jakościowych ekstrudowanych zbożowych kaszek błyskawicznych, Żywność. Nauka. Technologia. Jakość, 2007, 4(53), 46-54, (in Polish).
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