title: Lycopene bioaccessibility and starch digestibility for extruded snacks enriched with tomato derivatives.
abstract: 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.
authors: Institute of Food Nutrition and Human Health, Massey University, Private Bag 11222, Palmerston North, New Zealand. Z.Dehghan-Shoar@massey.ac.nz
authors: Zeinab
authors: Z
authors: Dehghan-Shoar
authors: Tafadzwa
authors: T
authors: Mandimika
authors: Allan K
authors: AK
authors: Hardacre
authors: Gordon W
authors: GW
authors: Reynolds
authors: Charles S
authors: CS
authors: Brennan
mesh_terms: D001682:Biological Availability; D018938:Caco-2 Cells; D002338:Carotenoids / Q000737:chemistry / Q000378:metabolism*; D003296:Cooking; D004063:Digestion; D006801:Humans; D007700:Kinetics; D000077276:Lycopene; D018551:Solanum lycopersicum / Q000737:chemistry*; D008954:Models, Biological; D009753:Nutritive Value; D010936:Plant Extracts / Q000737:chemistry / Q000378:metabolism*; D013213:Starch / Q000737:chemistry / Q000378:metabolism*
chemical_list: D010936:Plant Extracts; D002338:Carotenoids; D013213:Starch; D000077276:Lycopene