Chemical and Sensory Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid
Source abstract
Abstract
The chemical and sensory properties of corn extrudates enriched with spray-dried tomato powder (TP) in 4, 6 and 8% ratios were researched. Two extrusion temperature regimes were used: 135/170/170 °C (E1) and 100/150/150 °C (E2). Ascorbic acid (AA) at levels of 0.5 and 1% was also added to the raw mixtures in order to prevent the undesirable oxidation of the constituents, primarily carotenoids. AA was especially efficient in the case of the lutein content and 1% AA, but lutein originating from TP was more sensitive to the extrusion conditions than corn lutein, and zeaxanthin was more sensitive than lutein. Lycopene, α-carotene, 13-cis-β carotene and 9-cis-β carotene degraded completely in all the samples, at both extrusion regimes. The proposed models for the color of the extrudates showed the significant influence of TP and AA. Extrudates obtained at the E1 temperature regime containing 4% TP and pure corn extrudate with 1% AA were the best-rated samples by the sensory panel.
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Research context
OpenAlex topics: Food composition and properties · Microbial Metabolites in Food Biotechnology · Phytoestrogen effects and research
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Faculty of Tourism and Rural Development in Požega, Josip Juraj Strossmayer University of Osijek, Vukovarska 17, 34000 Požega, Croatia
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
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