Impact of tomato pomace powder added to extruded snacks on the in vitro gastrointestinal behaviour and stability of bioactive compounds

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dc.authorid0000-0001-5985-9539en_US
dc.contributor.authorYağcı, Sibel
dc.contributor.authorÇalışkan, Rukiye
dc.contributor.authorGüneş, Zeynep Saliha
dc.contributor.authorÇapanoğlu, Esra
dc.contributor.authorTomas, Merve
dc.date.accessioned2021-09-08T08:10:47Z
dc.date.available2021-09-08T08:10:47Z
dc.date.issued2022en_US
dc.departmentKMÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionWOS:000701932500005en_US
dc.descriptionPubMed ID 34450500en_US
dc.description.abstractn this study, extruded snacks enriched with tomato pomace powder (TPP) at ratios of 5, 10, 15, and 20% (w/w) were prepared based on some preliminary experiments. The effect of tomato pomace addition to extruded snacks on the total phenolic content, total antioxidant capacity, contents of lycopene and phenolics, as well as their in vitro bioaccessibility; and additionally, physical, textural and sensory properties of the samples were investigated. According to the results, increasing levels of TPP in snacks significantly increased the content of individual phenolics including gallic acid, protocatechuic acid, 2,5-dihydroxybenzoic acid, chlorogenic acid, rutin and quercetin. Similarly, increased amount of TPP in snacks enhanced the bioaccessible protocatechuic acid, chlorogenic acid, rutin and quercetin as well as lycopene (p < 0.05). TPP incorporated snacks displayed lower expansion indices, water absorption index (WAI) and water solubility index (WSI) and lightness; but had higher hardness, redness and yellowness values than the control. However, snacks had acceptable physical and sensory properties when enriched with 10% of TPP. The results suggest that tomato pomace can be added as a functional ingredient to improve the nutritional value of snack products.en_US
dc.identifier.citationYağcı, S., Çalıskan, R., Güneş, Z. S., Çapanoğlu, E., Tomas, M. (2022). Impact of tomato pomace powder added to extruded snacks on the in vitro gastrointestinal behaviour and stability of bioactive compounds. Food Chemistry, 368 doi:10.1016/j.foodchem.2021.130847en_US
dc.identifier.doi10.1016/j.foodchem.2021.130847
dc.identifier.issn0308-8146
dc.identifier.pmid34450500
dc.identifier.scopus2-s2.0-85113404417
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2021.130847
dc.identifier.urihttps://hdl.handle.net/11492/5220
dc.identifier.volume368en_US
dc.identifier.wosWOS:000701932500005
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Sceince
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorYağcı, Sibel
dc.institutionauthorÇalışkan, Rukiye
dc.language.isoen
dc.publisherElsevier Ltd.en_US
dc.relation.journalFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntioxidantsen_US
dc.subjectBioaccessibilityen_US
dc.subjectCarotenoidsen_US
dc.subjectExtrusionen_US
dc.subjectFunctional Foodsen_US
dc.subjectTomato Pomaceen_US
dc.subjectValorizationen_US
dc.titleImpact of tomato pomace powder added to extruded snacks on the in vitro gastrointestinal behaviour and stability of bioactive compoundsen_US
dc.typeArticle

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