Effect of Tomato Pulp Addition on the Functional Properties of Extrudates

2013-05-20
Tonyalı, Bade
Cagla, Caltinoglu
Şensoy, İlkay
Effect of addition of tomato pulp on the physical parameters and the effect of extrusion on functional properties of the extrudates were investigated. Corn grits with and without tomato pulp at 30% moisture were extruded. Sectional expansion index, color and sensory analysis were conducted. Tomato pulp addition caused sligt increase in the expansion index at two shear rate and caused increase in the redness and some decrease in yellowness. Sensory analysis indicated no significant difference between the pulp added and not added products for appearance, color, crispiness, porosity, and overall preferences. Results indicated that total phenol content decreased from 12.41±0.76 mg/g to 3.39±0.47 mg/g at 125 rpm and to 2.59±1.33 mg/g at 225 rpm, expressed as gallic acid equivalent per gram dry sample with extrusion. Antioxidant activity was not affected by extrusion at the selected conditions. Antioxidant activity of the feed, and extrudates at 125 and 225 rpm were; 15.50±3.02, 15.16±3.60 and 14.72±3.34 µmol/g dry sample expressed as trolox equivalents. Shear rate had no significant effect on either total phenol content or antioxidant activity at the selected conditions.
Citation Formats
B. Tonyalı, C. Cagla, and İ. Şensoy, “Effect of Tomato Pulp Addition on the Functional Properties of Extrudates,” presented at the 4th International Conference on Food Engineering and Biotechnology (19 - 20 Mayıs 2013), 2013, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/87233.