Chemical Characteristics and Physical Properties of Functional Snacks Enriched with Powdered Tomato
The paper discusses the influence of the addition of freeze-dried tomatoes on the chemical composition and selected physical properties of extruded corn snacks. Corn grits were replaced with dried tomatoes in the amount from 5 to 30% of corn mass. The total lycopene and phenolic content, the scaveng...
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2018-09-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2017-0028/pjfns-2017-0028.xml?format=INT |
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| author | Wójtowicz Agnieszka Zalewska-Korona Marta Jabłońska-Ryś Ewa Skalicka-Woźniak Krystyna Oniszczuk Anna |
| author_facet | Wójtowicz Agnieszka Zalewska-Korona Marta Jabłońska-Ryś Ewa Skalicka-Woźniak Krystyna Oniszczuk Anna |
| author_sort | Wójtowicz Agnieszka |
| collection | DOAJ |
| description | The paper discusses the influence of the addition of freeze-dried tomatoes on the chemical composition and selected physical properties of extruded corn snacks. Corn grits were replaced with dried tomatoes in the amount from 5 to 30% of corn mass. The total lycopene and phenolic content, the scavenging ability and the ferric reducing antioxidant power were determined along with the content of neochlorogenic, chlorogenic, p-coumaric acids and rutin. Also evaluated were selected physical properties, colour and the sensory profile of corn snacks enriched with tomatoes. A greater tomato addition increased the volume of bioactive compounds, especially the total phenolic content. Snacks enriched with tomato exhibited a lower expansion ratio, water absorption and solubility indices, lightness and sensory characteristics but higher density, hardness and redness than corn snacks. Powdered tomato seems to be a functional additive with the high content of biologically-active compounds, and the enriched snacks displayed good physical properties if the tomato level did not exceed 20%. A higher amount of the additive significantly lowered the expansion as well as increased the hardness of snacks. Still, the corn products with 25 and 30% of powdered tomato were more valuable due to their much higher level of bioactive components compared with the regular corn snacks. |
| format | Article |
| id | doaj-art-44ec18fc0060422c82c19de299deef75 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2018-09-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-44ec18fc0060422c82c19de299deef752025-02-02T21:12:12ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072018-09-0168325126210.1515/pjfns-2017-0028pjfns-2017-0028Chemical Characteristics and Physical Properties of Functional Snacks Enriched with Powdered TomatoWójtowicz Agnieszka0Zalewska-Korona Marta1Jabłońska-Ryś Ewa2Skalicka-Woźniak Krystyna3Oniszczuk Anna4Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20–280 Lublin, PolandDepartment of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20–704Lublin, PolandDepartment of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20–704Lublin, PolandDepartment of Pharmacognosy with Medical Plant Unit, Medical University of Lublin, Chodźki 1, 20–093 Lublin, PolandDepartment of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20–093 Lublin, PolandThe paper discusses the influence of the addition of freeze-dried tomatoes on the chemical composition and selected physical properties of extruded corn snacks. Corn grits were replaced with dried tomatoes in the amount from 5 to 30% of corn mass. The total lycopene and phenolic content, the scavenging ability and the ferric reducing antioxidant power were determined along with the content of neochlorogenic, chlorogenic, p-coumaric acids and rutin. Also evaluated were selected physical properties, colour and the sensory profile of corn snacks enriched with tomatoes. A greater tomato addition increased the volume of bioactive compounds, especially the total phenolic content. Snacks enriched with tomato exhibited a lower expansion ratio, water absorption and solubility indices, lightness and sensory characteristics but higher density, hardness and redness than corn snacks. Powdered tomato seems to be a functional additive with the high content of biologically-active compounds, and the enriched snacks displayed good physical properties if the tomato level did not exceed 20%. A higher amount of the additive significantly lowered the expansion as well as increased the hardness of snacks. Still, the corn products with 25 and 30% of powdered tomato were more valuable due to their much higher level of bioactive components compared with the regular corn snacks.http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2017-0028/pjfns-2017-0028.xml?format=INTsingle screw extrudercorn snackscarotenoidspolyphenolsfunctional food |
| spellingShingle | Wójtowicz Agnieszka Zalewska-Korona Marta Jabłońska-Ryś Ewa Skalicka-Woźniak Krystyna Oniszczuk Anna Chemical Characteristics and Physical Properties of Functional Snacks Enriched with Powdered Tomato Polish Journal of Food and Nutrition Sciences single screw extruder corn snacks carotenoids polyphenols functional food |
| title | Chemical Characteristics and Physical Properties of Functional Snacks Enriched with Powdered Tomato |
| title_full | Chemical Characteristics and Physical Properties of Functional Snacks Enriched with Powdered Tomato |
| title_fullStr | Chemical Characteristics and Physical Properties of Functional Snacks Enriched with Powdered Tomato |
| title_full_unstemmed | Chemical Characteristics and Physical Properties of Functional Snacks Enriched with Powdered Tomato |
| title_short | Chemical Characteristics and Physical Properties of Functional Snacks Enriched with Powdered Tomato |
| title_sort | chemical characteristics and physical properties of functional snacks enriched with powdered tomato |
| topic | single screw extruder corn snacks carotenoids polyphenols functional food |
| url | http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2017-0028/pjfns-2017-0028.xml?format=INT |
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