Chemical characteristics and physical properties of functional snacks enriched with powdered tomato

• Autorzy: Wojtowicz A. , Zalewska-Korona M. , Jablonska-Rys E. , Skalicka-Wozniak K. , Oniszczuk A.
• Języki publikacji: EN

Abstrakty

EN

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 profi le 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 signifi cantly 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.

Słowa kluczowe

EN

corn; snack; chemical characteristics; physical property; functional food; powdered tomato; carotenoid; polyphenol

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2018
• Tom: 68
• Numer: 3
• Opis fizyczny: p.251-261,ref.

Twórcy

autor

Wojtowicz A.

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Doswiadczalna 44, 20–280 Lublin, Poland

autor

Zalewska-Korona M.

• Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20–704 Lublin, Poland

autor

Jablonska-Rys E.

• Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20–704 Lublin, Poland

autor

Skalicka-Wozniak K.

• Department of Pharmacognosy with Medical Plant Unit, Medical University of Lublin, Chodzki 1, 20–093 Lublin, Poland

autor

Oniszczuk A.

• Department of Inorganic Chemistry, Medical University of Lublin, Chodzki 4a, 20–093 Lublin, Poland

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Identyfikatory

DOI

10.1515/pjfns-2017-0028