AN INVESTIGATION ON THE EFFECT OF INGREDIENTS AND EXTRUSION TEMPERATURE ON PHYSICO-CHEMICAL CHARACTERISTICS OF TOMATO ENRICHED SNACKS

摘要

Extrusion cooking is a high temperature-short time process which can be used to produce expanded snacks. These snacks generally contain high levels of starch, that is responsible for their structure and contain little else with respect of nutritional attributes. Incorporation of tomato derivatives such as tomato paste or skin, into these products may enhance their nutritional value.