The effect of extrusion on the functional components and in vitro lycopene bioaccessibility of tomato pulp added corn extrudates

Tonyalı, Bade
Şensoy, İlkay
Karakaya, Sibel
The effect of processing on functional ingredients and their in vitro bioaccessibility should be investigated to develop better food products. Tomato pulp was added as a functional ingredient to extrudates. The effects of extrusion on the functional properties of the extrudates and the in vitro bioaccessibility of lycopene were investigated. Two different temperature sets were applied during extrusion: 80 degrees C, 90 degrees C, 100 degrees C and 130 degrees C and 80 degrees C, 100 degrees C, 130 degrees C and 160 degrees C. Screw speed and feed rate were kept constant at 225 rpm and 36 +/- 1 g min(-1), respectively. The feed moisture content was adjusted to 30 +/- 1% by mixing the tomato pulp to the corn grit. Antioxidant activity and the total phenolic content decreased after the extrusion process. High performance liquid chromatography (HPLC) analysis indicated that the lycopene content decreased after the extrusion process when feed and extrudates were compared. In vitro bioaccessibility of lycopene for the extruded samples with 160 degrees C last zone treatment temperature was higher than the feed and extruded samples with 130 degrees C last zone treatment temperature. The results indicate that extrusion affects the food matrix and the release of functional components.


Effect of high hydrostatic pressure on background microflora and furan formation in fruit pur,e based baby foods
KULTUR, Gulcin; MISRA, N. N.; BARBA, Francisco J.; KOUBAA, Mohamed; GÖKMEN, VURAL; Alpas, Hami (Springer Science and Business Media LLC, 2018-03-01)
The baby foods industry is currently seeking technologies to pasteurize products without formation of processing contaminants such as furan. This work demonstrates the applicability of high hydrostatic pressure (HHP) as a non-thermal decontamination intervention for fruit pur,e based baby foods. HHP processing was evaluated at 200, 300, and 400 MPa pressures, for 5, 10 and 15 min of treatment times at 25, 35 and 45 A degrees C. HHP application at 400 MPa, 45 A degrees C for 15 min ensured complete inactivat...
Effect of some intense sweeteners on rheological, textural and sensory properties of chocolate
Yücekutlu, Mutlu; Öztop, Halil Mecit; Mert, Behiç; Department of Food Engineering (2015)
Development of a high-quality low-calorie chocolate needs the use of the most appropriate ingredients that could substitute sugar without negatively affecting several product properties. Although it is possible to formulate sugar-free or sugar-reduced chocolates with an acceptable sweetness level, these chocolates often show poorer sensory properties, especially undesirable mouthfeel, which could limit their consumption. In this study, low-sucrose chocolates sweetened with sucralose and stevia by using bulk...
Effects of processing on onion skin powder added extrudates
Tonyali, Bade; Şensoy, İlkay; KARAKAYA, SİBEL (Springer Science and Business Media LLC, 2020-09-01)
It is possible to enhance the functional properties of extruded products with the inclusion of fruit and vegetable by-products. Onion skin, a rich source of quercetin and fiber, is considered as waste in the industry and can be used as an alternative ingredient to improve the nutritional value of the extruded products. Three levels (3, 6, and 9%) of onion skin powder (OSP) were added to wheat flour and compared with control (0% OSP). The effect of the extrusion process on accessible quercetin, total phenoli...
The effects of microfluidization on rheological and textural properties of gluten-free corn breads
OZTURK, Oguz Kaan; Mert, Behiç (2018-03-01)
This study presents the potential of microfluidization as a value adding process to corn gluten meal (CGM), which is often used as animal feed and is underutilized in food industry. In this study, we aimed to improve water holding ability of corn gluten and to investigate possibility of using this zein-rich byproduct as the main ingredient in gluten-free bread formulations. For this reason, microfluidization as a milling process for CGM, and its effects on rheological and textural properties of gluten-free ...
The effect of onion skin powder addition on extrudate properties
Tonyali, B.; Şensoy, İlkay (2016-08-23)
The extrusion process is widely used in the industry to obtain different types of products such as breakfast cereals and snacks. The starch based extruded products which are nutritionally poor can be enriched by adding some fruit and vegetable based functional components. The functional components addition not only affects the nutritional value, but also the textural and physical structure of extrudates. In this study, the effects of addition of different levels of onion skin powder (3, 6 and 9%) to the whe...
Citation Formats
B. Tonyalı, İ. Şensoy, and S. Karakaya, “The effect of extrusion on the functional components and in vitro lycopene bioaccessibility of tomato pulp added corn extrudates,” FOOD & FUNCTION, pp. 855–860, 2016, Accessed: 00, 2020. [Online]. Available: