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Lycopene bioaccessibility and starch digestibility for extruded snacks enriched with tomato derivatives

journal contribution
posted on 03.02.2020, 00:00 by Z Dehghan-Shoar, T Mandimika, AK Hardacre, GW Reynolds, CS Brennan
To improve the nutritional value of energy-dense extruded snacks, corn grits were replaced with tomato paste and/or tomato skin powder at ratios of 5, 10, and 20% and extruded to make expanded snack foodlike products. Using a model digestion system, lycopene bioaccessibility and uptake from the snacks into Caco-2 cells were determined. The digestibility of the starch, the main nutrient component of the snacks, was also investigated. While extrusion cooking reduced the lycopene content of the snacks, the proportion of bioaccessible lycopene increased. Lycopene uptake by the Caco-2 cells from the extruded snacks exceeded that of the control in which the lycopene was not extruded, by 5% (p < 0.05). The digestibility of starch in the snacks varied depending on the type of tomato derivative and its concentration. Optimization of the extrusion cooking process and the ingredients can yield functional extruded snack products that contain bioavailable lycopene. © 2011 American Chemical Society.

Funding

Category 2 - Other Public Sector Grants Category

History

Volume

59

Issue

22

Start Page

12047

End Page

12053

Number of Pages

7

eISSN

1520-5118

ISSN

0021-8561

Publisher

American Chemical Society

Peer Reviewed

Yes

Open Access

No

Acceptance Date

10/10/2011

External Author Affiliations

Lincoln University, Massey University, NZ; The New Zealand Institute for Plant and Food Research Limite

Era Eligible

Yes

Journal

Journal of Agricultural and Food Chemistry

Exports