Lycopene from Tomato Skin Powder Enhances Snacks

PALMERSTON NORTH, New ZealandLycopene from tomato skin powder can be retained during the extrusion of snacks to increase their nutritional characteristics, according to a new study published in Food Chemistry.

In the study, crisp low-density extruded snacks were manufactured from corn, wheat and rice, with or without dried tomato skin or paste powder extruded at temperatures of 140, 160 or 180 °C. Lycopene content and the physico-chemical properties (expansion, density, hardness, color parameters and percentage of moisture loss) of the extruded products were measured. Lycopene retention was higher in products containing tomato skin powder and significantly lower when wheat flour was used to make the snacks. Increases in the processing temperature improved the physico-chemical characteristics of the snacks but had no significant effect on lycopene retention (P > 0.05).