Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid

The aim of this research was to investigate the influence of the addition of tomato powder (TP) to corn grits at levels 4, 6 or 8% and the addition of ascorbic acid (AA) at levels 0.5 and 1%, on total polyphenol content (PF), and antioxidant activity of the extrudates. The hardness and the expansion ratio of the extruded products were also tested. Mathematical models that describe the influence of additives on the mentioned properties were also determined. Extrusion was performed at two temperature regimes: 135/170/170°C and 100/150/150°C. Lower temperature regime led to increased hardness and the expansion of extrudates. The addition of tomato and AA led to decreased hardness and the expansion at both temperature regimes. The addition of tomato increased PF and AA compared with pure corn extrudates. Greater degradation of PF and AA was at lower temperature regime. High correlation between PF and AA was demonstrated at both extrusion temperatures. Key words: extrusion, tomato powder, ascorbic acid, hardness, expansion ratio, polyphenols, antioxidant activity