Özet
In this study, extruded snacks enriched with tomato pomace powder (TPP) at ratios of 5, 10, 15, and 20% (w/w) were prepared based on some preliminary experiments. The effect of tomato pomace addition to extruded snacks on the total phenolic content, total antioxidant capacity, contents of lycopene and phenolics, as well as their in vitro bioaccessibility; and additionally, physical, textural and sensory properties of the samples were investigated. According to the results, increasing levels of TPP in snacks significantly increased the content of individual phenolics including gallic acid, protocatechuic acid, 2,5-dihydroxybenzoic acid, chlorogenic acid, rutin and quercetin. Similarly, increased amount of TPP in snacks enhanced the bioaccessible protocatechuic acid, chlorogenic acid, rutin and quercetin as well as lycopene (p < 0.05). TPP incorporated snacks displayed lower expansion indices, water absorption index (WAI) and water solubility index (WSI) and lightness; but had higher hardness, redness and yellowness values than the control. However, snacks had acceptable physical and sensory properties when enriched with 10% of TPP. The results suggest that tomato pomace can be added as a functional ingredient to improve the nutritional value of snack products.
Orijinal dil | İngilizce |
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Makale numarası | 130847 |
Dergi | Food Chemistry |
Hacim | 368 |
DOI'lar | |
Yayın durumu | Yayınlandı - 30 Oca 2022 |
Bibliyografik not
Publisher Copyright:© 2021
Finansman
This study was funded by a grant from TÜBİTAK 3501 Program (Grant No. 118O377; The Scientific and Technological Research Council of Turkey). This study was funded by a grant from T?B?TAK 3501 Program (Grant No. 118O377; The Scientific and Technological Research Council of Turkey).
Finansörler | Finansör numarası |
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T?B?TAK 3501 Program | |
TÜBİTAK 3501 Program | 118O377 |
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu |