I. STOILOVA1 , T. PETROVA2 , N. PENOV1 and A. KRASTANOV1
1 University of Food Technologies, BG - 4002 Plovdiv, Bulgaria
2 Food Research and Development Institute, BG - 4003 Plovdiv, Bulgaria
STOILOVA, I., T. PETROVA, N. PENOV and A. KRASTANOV, 2013. Antioxidant activity of lentil semolina extrudates using cathode voltammetry. Bulg. J. Agric. Sci., 19: 15-21
Using cathode voltammetry higher antioxidant activity of lentil extrudates was proved in comparison of reference sample (without extrusion). The kinetic criterion (K) of these samples is 1.333 and 1.405, respectively in comparison of 1.111 of sample without extrusion. The analysis of the data on the antioxidant activity of the investigated samples and the extrusion conditions under which these samples were obtained showed that the combined effect of low moisture content of the lentil semolina (W = 18 g.kg-1) and middle SCR (3:1), or high moisture content of the lentil semolina (W = 25 g.kg-1) and low SCR (1:1), were the conditions for obtaining of samples with the highest antioxidant activity.