Changes in functional properties and in vitro bioaccessibilities of β-carotene and lutein after extrusion processing.

In this research, carrot pulp was added to traditional snack made from corn-grit. As the biological activity of carotenoids in the body depends on their bioaccessibility, change in carotenoid bioaccessibility during extrusion processing was investigated. In addition, phenolic content, antioxidant activity, β-carotene and lutein contents were investigated before and after the extrusion process.