Search for Author, Title, Keyword
Chemical Characteristics and Physical Properties of Functional Snacks Enriched with Powdered Tomato
 
More details
Hide details
Publication date: 2018-09-30
 
Pol. J. Food Nutr. Sci. 2018;68(3):251–261
 
KEYWORDS
ABSTRACT
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 tomatoes enriched with corn snacks. 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 indexes, 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.
 
REFERENCES (41)
1.
Abete I., Perez-Cornago A., Navas-Carretero S., Bondia-Pons I., Zulet M.A., Martinez J.A., A regular lycopene enriched tomato sauce consumption influences antioxidant status of healthy young-subjects: A crossover study. J. Funct. Foods, 2013, 5, 28–35.
 
2.
Acosta-Estrada B.A., Gutierrez-Uribe J.A., Serna-Saldivar S.O., Bound phenolics in foods, a review. Food Chem., 2014, 152, 46-55.
 
3.
Altan A., McCarthy K., Maskan M., Evaluation of snack foods from barley–tomato pomace blends by extrusion processing. J. Food Eng., 2008, 84, 231–242.
 
4.
Bisharat G.I., Lazou A.E., Panagiotou N.M., Krokida M.K., Maroulis Z.B., Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks. J. Food Sci. Technol., 2015, 52, 3986-4000.
 
5.
Bouasla A., Wójtowicz A., Zidoune M.N., Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure. LWT - Food Sci. Technol., 2017, 75, 569-577.
 
6.
Caltinoglu C., Tonyalı B., Sensoy I., Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates Int. J. Food Sci. Technol., 2014, 49, 587-594.
 
7.
Cámara M., Fernández-Ruiz V., Fernández Redondo D., Sánchez-Mata M.C., Torrecilla J., Radial basis network analysis to estimate lycopene degradation kinetics in tomato-based products. Food Res. Int., 2012, 49, 453–458.
 
8.
Chang C.H., Liu Y.C., Study on lycopene and antioxidant contents variations in tomatoes under air-drying process. J. Food Sci., 2007, 72, E532-E540.
 
9.
Choi Y., Lee S.M., Chun J., Lee H.B., Lee J., Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem., 2006, 99, 381-387.
 
10.
Chun O.K., Kim D.O., Smith N., Schroeder D., Han J.T., Lee C.Y., Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet. J. Sci. Food Agric., 2005, 85, 1715–1724.
 
11.
Colle I., Lemmens L., Van Buggenhout S., Van Loey A., Hendrickx M., Effect of thermal processing on the degradation, isomerization, and bioaccessibility of lycopene in tomato pulp. J. Food Sci., 2010, 75, C753-C759.
 
12.
Dehghan-Shoar Z., Hardacre A.K., Brennan, C.S., The physico-chemical characteristics of extruded snacks enriched with tomato lycopene. Food Chem., 2010, 123, 1117-1122.
 
13.
Dewanto V., Wu X.Z., Adom K.K., Liu R.H., Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agric. Food Chem., 2002, 50, 3010–3014.
 
14.
Dong J., Cai L., Zhu X., Huang X., Yin T., Fang H., Ding Z. Antioxidant activities and phenolic compounds of cornhusk, corncob and stigma maydis. J. Braz. Chem. Soc., 2014, 25, 1956-1964.
 
15.
Duizer L.M., Winger R.J., Instrumental measures of bite forces associated with crisp products. J. Text. Studies, 2006, 37, 1-15.
 
16.
Fernandez-Panchon M.S., Villano D., Troncoso A.M., Garcia-Parrilla M.C., Antioxidant activity of phenolic compounds: from in vitro results to in vivo evidence. Crit. Rev. Food Sci. Nutr., 2008, 48, 649-671.
 
17.
Fish W.W., Perkins-Veazie P., Collins J.K., Quantitative assay for lycopene that utilizes reduced volumes of organic solvents. J. Food Comp. Anal., 2002, 15, 309-317.
 
18.
Friedman M., Fitch T.E., Levin C.E., Yokoyama W.H., Feeding tomatoes to hamsters reduces their plasma low-density lipoprotein cholesterol and triglycerides. J. Food Sci., 2000, 65, 897-900.
 
19.
Gärtner C., Stahl W., Sies H., Lycopene is more bioavailable from tomato paste than from fresh tomatoes. Am. J. Clin. Nutr., 1997, 66, 116–22.
 
20.
George B., Kaur C., Khurdiya D.S., Kapoor H.C., Antioxidants in tomato (Lycopersium esculentum) as a function of genotype. Food Chem., 2004, 84, 45–51.
 
21.
Giovannucci E., Tomato products, lycopene, and prostate cancer: a review of the epidemiological literature. J. Nutr., 2005, 135, 2030S-2031S.
 
22.
Gülçin I., Antioxidant activity of food constituents: An overview. Arch. Toxicol., 2012, 86, 345-391.
 
23.
Hwang E.S., Stacewicz-Sapuntzakis M., Bowen P.E., Effects of heat treatment on the carotenoid and tocopherol composition of tomato. J. Food Sci., 2012, 77(10), C1109-C1114.
 
24.
Kamiloglu S., Demirci M., Selen S., Toydemir G., Boyacioglu D., Capanoglu E., Home processing of tomatoes (Solanum lycopersicum): effects on in vitro bioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity. J. Sci. Food Agric., 2014, 94, 2225-2233.
 
25.
Kavanaugh C.J., Trumbo P.R., Ellwood K.C., The U.S. Food and Drug Administration’s evidence-based review for qualified health claims: Tomatoes, lycopene, and cancer. J. Nat. Cancer Inst., 2007, 99, 1074-1085.
 
26.
Martí R., Valcárcel M., Herrero-Martínez J.M., Cebolla-Cornejo J., Roselló S., Fast simultaneous determination of prominent polyphenols in vegetables and fruits by reversed phase liquid chromatography using a fused-core column. Food Chem., 2015, 169, 169-179.
 
27.
Mayeaux M., Xu Z., King J.M., Prinyawiwatkul W., Effects of cooking conditions on the lycopene content in tomatoes. J. Food Sci., 2006, 71, C461-C464.
 
28.
Moscicki L., Wójtowicz A., Raw materials in production of extrudates. 2011, in: Extrusion-Cooking Techniques. Applications, Theory and Sustainability (ed. L. Moscicki). Wiley-VCH VerlagGmbH&Co. KGaA., Weinheim, pp. 45-63.
 
29.
Ondo S.E., Singkhornart S., Ryu G.H., Effects of die temperature, alkalized cocoa powder content and CO2 gas injection on physical properties of extruded cornmeal. J. Food Eng., 2013, 117, 173–182.
 
30.
Radzki W., Sławińska A., Jabłońska-Ryś E., Gustaw W., Antioxidant capacity and polyphenolic content of dried wild edible mushrooms from Poland. Int. J. Med. Mushr., 2014, 16, 65-75.
 
31.
Rao A.V., Shen H., Effect of low dose lycopene intake on lycopene bioavailability and oxidative stress. Nutr. Res., 2002, 22, 1125–1131.
 
32.
Rogalski M., Nowak K., Fiedor P., Szterk A. Corn crisps enriched in omega-3 fatty acids sensory characteristic and its changes during storage J. Am. Oil Chem. Soc., 2016, 93, 1275-1287.
 
33.
Sahlin E., Savage G.P., Lister C.E., Investigation of the antioxidant properties of tomatoes after processing. J. Food Comp. Anal., 2004, 17, 635–647.
 
34.
Shaviklo A.R., Kargari Dehkordi A., Zangeneh P., Interactions and effects of the seasoning mixture containing fish protein powder/omega-3 fish oil on children’s liking and stability of extruded corn snacks using a mixture design approach. J. Food Proc. Preserv., 2014, 38, 1097–1105.
 
35.
Shi J., Le Maguer M., Lycopene in tomatoes. Chemical and physical properties affected by food processing. Crit. Rev. Food Sci. Nutr., 2000, 40, 1–42.
 
36.
Skalicka-Woźniak K., Głowniak K., Quantitative analysis of phenolic acids in extracts obtained from the fruits of Peucedanum alsaticum L. and Peucedanum cervaria (L.) Lap. Chromatographia, 2008, 68, S85-S90.
 
37.
Slimestad R., Verheul M., Review of flavonoids and other phenolics from fruits of different tomato (Lycopersicon esculentum Mill.) cultivars. J. Sci. Food Agric., 2009, 89, 1255–1270.
 
38.
Stojceska V., Ainsworth P., Plunkett A., Ibanoğlu S., The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products. Food Chem., 2010, 121, 156–164.
 
39.
Toor R.K., Savage G.P., Antioxidant activity in different fractions of tomatoes. Food Res. Int., 2005, 38, 487-494.
 
40.
Varela P., Salvador A., Gámbaro A., Fiszman S., Texture concepts for consumers: a better understanding of crispy–crunchy sensory perception. Eur. Food Res. Technol., 2008, 226, 1081–1090.
 
41.
Wójtowicz A., Kolasa A., Mościcki L., The influence of buckwheat addition on physical properties, texture and sensory characteristic of extruded corn snacks. Pol. J. Food Nutr. Sci., 2013, 63, 239-244.
 
 
CITATIONS (15):
1.
Plant-derived Bioactives
Shubhi Singh, Smriti Gaur
 
2.
The influence of Cistus incanus L. leaves on wheat pasta quality
Katarzyna Lisiecka, Agnieszka Wójtowicz, Dariusz Dziki, Urszula Gawlik-Dziki
Journal of Food Science and Technology
 
3.
Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets
Katarzyna Lisiecka, Agnieszka Wójtowicz
Processes
 
4.
Impact of xanthan gum addition on phenolic acids composition and selected properties of new gluten-free maize-field bean pasta
Gabriela Widelska, Agnieszka Wójtowicz, Kamila Kasprzak, Ahlem Dib, Tomasz Oniszczuk, Marta Olech, Karolina Wojtunik-Kulesza, Renata Nowak, Agnieszka Sujak, Bohdan Dobrzański, Anna Oniszczuk
Open Chemistry
 
5.
The Influence of Fresh Kale Addition on Selected Properties of Corn Snacks
Katarzyna Lisiecka, Agnieszka Wójtowicz
International Journal of Food Engineering
 
6.
The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta
Anna Oniszczuk, Kamila Kasprzak, Agnieszka Wójtowicz, Tomasz Oniszczuk, Marta Olech
Molecules
 
7.
Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v
Katarzyna Skrzypczak, Ryś Jabłońska-, Klaudia Gustaw, Aneta Sławińska, Adam Waśko, Wojciech Radzki, Monika Michalak-Majewska, Waldemar Gustaw
Journal of Pure and Applied Microbiology
 
8.
Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties
Xia Liu, Jiafeng Zhao, Xin Zhang, Yuan Li, Juan Zhao, Tongtong Li, Boyang Zhou, Hongyuan Yang, Liping Qiao
RSC Advances
 
9.
Effect Of Fresh Beetroot Application And Processing Conditions On Some Quality Features Of New Type Of Potato-Based Snacks
Katarzyna Lisiecka, Agnieszka Wójtowicz
LWT
 
10.
Goji Berry and Whey Protein Concentrate Enriched Rice Extrudates - Physical Properties and Accessibility of Bioactives
Thomas Ménabréaz, Mathias Dorsaz, Dimitri Bocquel, Isabelle Udrisard, Agnieszka Kosinska-Cagnazzo, Wilfried Andlauer
Polish Journal of Food and Nutrition Sciences
 
11.
New type of potato-based snack-pellets supplemented with fresh vegetables from the Allium genus and Its selected properties
Katarzyna Lisiecka, Agnieszka Wójtowicz, Marcin Mitrus, Tomasz Oniszczuk, Maciej Combrzyński
LWT
 
12.
Investigation of nutritional and functional properties of extruded corn snacks with bran addition
Nazlı Şahin, Nermin Bilgiçli, Abdulvahit Sayaslan
Food and Health
 
13.
Process Efficiency and Energy Consumption During the Extrusion of Potato and Multigrain Formulations
Arkadiusz Matysiak, Agnieszka Wójtowicz, Tomasz Oniszczuk
Agricultural Engineering
 
14.
Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded Snacks
Katarzyna Lisiecka, Agnieszka Wójtowicz, Marek Gancarz
Materials
 
15.
Novel freeze drying based technologies for production and development of healthy snacks and meal replacement products with special nutrition and function: A review
Kai Chen, Min Zhang, Bhesh Bhandari, Jincai Sun, Jingjing Chen
Drying Technology
 
eISSN:2083-6007
ISSN:1230-0322