Effect of tomato, red pepper and carrot pulp addition on the quality of extrudates

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Tezin Türü: Yüksek Lisans

Tezin Yürütüldüğü Kurum: Orta Doğu Teknik Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Türkiye

Tezin Onay Tarihi: 2014

Tezin Dili: İngilizce

Öğrenci: ÇAĞLA ÇALTİNOĞLU

Asıl Danışman (Eş Danışmanlı Tezler İçin): İlkay Şensoy

Eş Danışman: Behiç Mert

Özet:

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 pepper pulp. Longitudinal expansion index, volume expansion index and porosity values were decreased, whereas bulk density of the extrudates were increased as a result of red pepper pulp addition. Addition of carrot pulp had no statistically significant effect on sectional expansion index, longitudinal expansion index, volume expansion index, porosity and bulk density of the extrudates. For all the pulp added extrudates lightness was decreased, while redness and yellowness were increased when compared to no pulp added extrudates. No statistically significant difference was observed in water absorption index, water solubility index, hardness and fracturability values of the extrudates with pulp addition. Sensory values were also not indicated a difference with the addition of pulp, when the preferences of the panelists were considered. The results suggest that tomato pulp, red pepper pulp and carrot pulp can successfully be added as a functional ingredient to develop new functional extruded food products.