Effect of extrusion on functional components in tomato pulp added extrudates and in vitro bioaccessibility of lycopene

Download
index.pdf
2014
Tonyalı, Bade
Show full item record
147
views
73
downloads
As the health and food relationship became important, tomato pulp was added as a functional ingredient to the extrudates. Effects of extrusion on the functional properties of the extrudates and in vitro bioaccessibility of lycopene after extrusion were investigated. Two different temperature set was applied during extrusion: 80 °C, 90 °C, 100 °C and 130 °C (die: 116 °C) and 80 °C, 100 °C, 130 °C and 160 °C (die: 139 °C), screw speed and feed rate were kept constant, 225 rpm and 36 ± 1 g/min, respectively. Feed moisture content was adjusted to 30 ± 1 % with the addition of tomato pulp. Antioxidant activity and total phenolic content were found to decrease after the extrusion process. The extrudates which were obtained at 160°C last zone treatment temperature were found to have higher antioxidant activity and total phenolic content compared to samples with 130°C last zone treatment temperature. Data indicates a complete gelatinization during extrusion. High-performance liquid chromatography (HPLC) analysis indicated that lycopene content decreased after extrusion process when feed and extruded samples were compared. In vitro bioaccessibility of lycopene for the extruded samples with 160°C last zone temperature was higher than the feed and extruded samples with 130°C last zone treatment temperature.
Lycopene., Tomatoes., Antioxidants., Extrusion process.
http://etd.lib.metu.edu.tr/upload/12616764/index.pdf
https://hdl.handle.net/11511/23254
Graduate School of Natural and Applied Sciences, Thesis

Suggestions

Effect of extrusion on functional components and in vitro bioaccessibilty of β-cryptoxanthin and zeaxanthin
Yeğin, Özge; Şensoy, İlkay; Ögel, Zümrüt Begüm; Department of Food Engineering (2014)
Red pepper pulp was added as a functional ingredient to the extrudates. Effects of extrusion on the functional properties of the red pepper pulp added corn grit extrudates were investigated. Antioxidant activity, total phenolic content, and the amounts of xanthophyll carotenoids in the product, such as β-cryptoxanthin and zeaxanthin, were determined before and after the extrusion process. In vitro bioaccessibility of these carotenoids from the extrudates and the feed were also investigated. Starch gelatiniz...
Effect of tomato, red pepper and carrot pulp addition on the quality of extrudates
Çaltinoğlu, Çağla; Şensoy, İlkay; Mert, Behiç; Department of Food Engineering (2014)
Effects of tomato pulp, red pepper pulp and carrot pulp addition on the quality parameters of the corn grit extrudates were investigated. Addition of tomato pulp had no statistically significant effect on longitudinal expansion index, volume expansion index, bulk density and porosity values of the extrudates, however, a decrease was observed in sectional expansion index with the addition of tomato pulp. Sectional expansion index indicated no statistically significant difference with the addition of red pepp...
Effect of extrusion on the functional properties of carrot pulp added extrudates and in-vitro bioaccessibility of lutein and beta-carotene
Ortak, Melda; Şensoy, İlkay; Ögel, Zümrüt Begüm; Department of Food Engineering (2014)
In this study, effects of extrusion on the functional properties of carrot pulp added extrudates was investigated. Extrusion was performed at four different conditions. Two different temperature profile and two different screw speeds were investigated. Change in antioxidant activity, phenolic content, β-carotene and lutein content and their in-vitro bioaccessibilities after extrusion were investigated. Antioxidant activity and total phenolic content was determined by DPPH and Folin–Ciocalteu method, respect...
Effect of extrusion on bioactive compounds found in artichoke leaf powder and on their in vitro bioaccessibilities
Güven, Özge; Şensoy, İlkay; Şenyuva, Hamide Z.; Department of Food Engineering (2016)
The functional properties of extruded products can be enhanced by addition of herbal ingredients. In this study, artichoke leaf powder (ALP) was added to extrudates, at 3%, 6% and 9% concentrations, to increase amount of bioactive nutrients. Aim of the study was to investigate the effect of extrusion on functional components and in vitro bioaccessibility of selected phenolic compounds. Extrusion feed flow rate was 55 ± 1 g/min, screw speed was 250 rpm and barrel temperature zones were set at 80°C, 90°C, 130...
Effects of processing on onion skin powder added extrudates
Tonyali, Bade; Şensoy, İlkay; KARAKAYA, SİBEL (Springer Science and Business Media LLC, 2020-09-01)
It is possible to enhance the functional properties of extruded products with the inclusion of fruit and vegetable by-products. Onion skin, a rich source of quercetin and fiber, is considered as waste in the industry and can be used as an alternative ingredient to improve the nutritional value of the extruded products. Three levels (3, 6, and 9%) of onion skin powder (OSP) were added to wheat flour and compared with control (0% OSP). The effect of the extrusion process on accessible quercetin, total phenoli...
Citation Formats
B. Tonyalı, “Effect of extrusion on functional components in tomato pulp added extrudates and in vitro bioaccessibility of lycopene,” M.S. - Master of Science, Middle East Technical University, 2014.
METU IIS - Integrated Information Service open@metu.edu.tr