| Autor: |
Wójtowicz Agnieszka, Zalewska-Korona Marta, Jabłońska-Ryś Ewa, Skalicka-Woźniak Krystyna, Oniszczuk Anna |
| Jazyk: |
angličtina |
| Rok vydání: |
2018 |
| Předmět: |
|
| Zdroj: |
Polish Journal of Food and Nutrition Sciences, Vol 68, Iss 3, Pp 251-262 (2018) |
| Druh dokumentu: |
article |
| ISSN: |
2083-6007 |
| DOI: |
10.1515/pjfns-2017-0028 |
| Popis: |
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 profile 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 significantly 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. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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