Naslov
Potential application of lyophilized tomato pomace in the production of directly expanded corn snack products

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

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

Izvornik
Knjiga sažetaka s 12. međunarodnog znanstveno- stručnog skupa HRANOM DO ZDRAVLJA / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat - Osijek : Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Tehnološki fakultet Univerziteta u Tuzli, 2019, 155-155

ISBN
978-953-7005-66-5

Skup
12. međunarodni znanstveno-stručni skup: hranom do zdravlja = 12th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska; Tuzla, Bosna i Hercegovina, 24.10.2019. - 25.10.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
tomato pomace ; expanded products ; corn grits

Sažetak
The aim of this study was to investigate possibility of application of lyophilized tomato pomace in the production of directly expanded corn snack products, which are popular products in all human generations. The mixtures of corn grits and lyophilized tomato pomace (100:0 ; 97:3, 94:6, 91:9 and 88:12) with 15% of moisture content were extruded in laboratory single screw extruder. The obtained extrudates were dried in a laboratory oven, and than milled at laboratory mill with 2 mm sieve. Water absorption index (WAI), water solubility index (WSI) as well as the content of total, soluble and insoluble dietary fibre were determined. Furthermore, according to the results obtained in our previous work for the expansion and textural properties, the sample with ratio 91:9 was used for flavoring with four different mixtures: palm oil, salt and pumpkin oil pomace (FM_1) ; palm oil, salt and flax oil pomace (FM_2) ; palm oil, salt and brewer's yeast flakes (FM_3) ; palm oil, salt, chili and smoked pepper (FM_4). Sensory evaluation was performed by the panel of 31 panelists using a hedonistic scale with ratings from 1 to 5 and following attributes were rated: external appearance (uniformity, color), structure (porosity, crispness), consistency (chewing), odour, flavor and overall quality. The obtained results showed that the extrusion process significantly increased WAI and WSI values, and that the addition of lyophilized tomato pomace to corn grits resulted in the increase of total, soluble and insoluble dietary fibre contents. By sensory evaluation it was found that all flavored samples had higher sensory scores compared to the unflavored sample, where the sample flavored with the FM_3 is rated as the best product. Finally, it can be concluded that the lyophilized tomato pomace can be successfully used for the production of directly expanded corn snack products with increased nutritional value and high sensory acceptability when the samples are flavored with different spice mixtures.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA