Naslov
Properties of directly expanded corn snack products enriched with lyophilized tomato pomace

Autori
Jozinović, Antun ; Cvetković, Tanja ; Ranilović, Jasmina ; Vađunec Bajrić, Irena ; Nedić Tiban, Nela ; Ačkar, Đurđica ; Babić, Jurislav ; Šubarić, Drago

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
10th International Congress Flour-Bread '19/ 12th Croatian Congress of Cereal Technologists Brašno- kruh '19. Book of Abstracts / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica ; Lončarić, Ante - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2019, 45-45

Skup
10th International Congress Flour – Bread ’19 ; 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19

Mjesto i datum
Osijek, Hrvatska, 11.06.2019. - 14.06.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
corn snack products ; tomato pomace ; lyophilisation ; physical properties

Sažetak
Tomato pomace, as a by-product of tomato processing, is mainly composed of dietary fibre, which represents up to 50% d.m. of this by- product. In addition, it is a good source of high- value ingredients such as lycopene, which is an excellent natural pigment that gives the specific colour to the food and also serves as a functional ingredient with important health benefits. Therefore, the aim of this study was to investigate the potential application of tomato pomace left over as a by-product from the tomato processing industry. The study included lyophilisation of tomato pomace and its application in the production of corn-based directly expanded products. Corn grits and lyophilized tomato pomace were mixed at different ratios (100:0 ; 97:3, 94:6, 91:9, and 88:12). The prepared samples with the 15% moisture content were extruded in a laboratory single screw extruder at the temperature profile of 135/170/170 °C, using a screw with the compression ratio of 4:1 and a die with a 4 mm diameter. The obtained extrudates were dried in a laboratory oven at 50 °C for 2 h, and the physical properties of the extrudates were determined. It could be concluded from the obtained results that the addition of lyophilized tomato pomace to corn grits caused the reduction of the expansion ratio and the fracturability of extrudates. In the samples with added tomato pomace, bulk density decreased in comparison to the control sample of extruded corn grits, with the most significant effect at the ratio of 97:3. The hardness of extrudates decreased with the addition of tomato pomace, with the most significant effect at the ratio of 94:6. The extrusion process and the addition of tomato pomace influenced the change in colour, whereby the total colour change is more pronounced for the samples with a higher amount of tomato pomace.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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