# Chemical and Sensory Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid
## 3 Results and Discussion
### Color of the Extrudates  
The mathematical models for the L* values:  
\[\text{L* E1}=69.38{-}2.93\cdot\text{A--1.02}\cdot\text{B}+0.070\cdot\text{A}^{ 2}{-}0.5\cdot\text{B}^{2}+1.07\cdot\text{AB}/\text{R}^{2}=0.9861 \tag{2}\]  
\[\text{L* E2}=68.11{-}2.70\cdot\text{A--1.63}\cdot\text{B}+0.35\cdot\text{A}^{2}{ -}0.12\cdot\text{B}^{2}+0.32\cdot\text{AB}/\text{R}^{2}=0.9692 \tag{3}\]  
The extrusion process led to a statistically significant change in the L* value in relation to the raw mixtures, and between extrudates obtained at different temperatures. Extrusion at both temperatures led to an increase in the L* value compared to the raw mixtures, with a higher temperature meaning a greater change. Such an influence of temperature \begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & & \multicolumn{2}{c}{**Crude Fiber (\%)**} & \multicolumn{2}{c}{**Ash (\%)**} \\ \hline \multirow{2}{*}{\begin{tabular}{c} **TP** \\ **(\%)** \\ \end{tabular} } & \multirow{2}{*}{\begin{tabular}{c} **AA** \\ **(\%)** \\ \end{tabular} } & \multirow{2}{*}{\begin{tabular}{c} **Before** \\ **Extrusion** \\ \end{tabular} } & \multirow{2}{*}{\begin{tabular}{c} **After** \\ **Extrusion** \\ \end{tabular} } & \multirow{2}{*}{\
\begin{tabular}{c} **After** \\ **Extrusion** \\ \end{tabular} } & \multirow{2}{*}{
\begin{tabular}{c} **Before** \\ **Extrusion** \\ \end{tabular} } \\ \hline
0 & 0 & 0.54 b \(\pm\) 0.01 & 0.53 b \(\pm\) 0.01 & 0.49 a \(\pm\) 0.01 & 0.30 \(\pm\) 0.00 \\
0 & 0.5 & 0.51 b \(\pm\) 0.01 & 0.52 b \(\pm\) 0.01 & 0.47 a \(\pm\) 0.01 & 0.30 \(\pm\) 0.01 \\
0 & 1 & 0.50 b \(\pm\) 0.01 & 0.50 b \(\pm\) 0.01 & 0.45 a \(\pm\) 0.01 & 0.29 \(\pm\) 0.01 \\
4 & 0 & 0.80 a \(\pm\) 0.01 & 0.79 a \(\pm\) 0.02 & 0.78 a \(\pm\) 0.01 & 0.59 \(\pm\) 0.01 \\
4 & 0.5 & 0.74 a \(\pm\) 0.01 & 0.73 a \(\pm\) 0.01 & 0.72 a \(\pm\) 0.01 & 0.76 \(\pm\) 0.01 \\
4 & 1 & 0.71 b \(\pm\) 0.01 & 0.70 b \(\pm\) 0.01 & 0.68 a \(\pm\) 0.01 & 0.68 \(\pm\) 0.01 \\
6 & 0 & 0.84 a \(\pm\) 0.01 & 0.81 a \(\pm\) 0.02 & 0.81 a \(\pm\) 0.01 & 0.80 \(\pm\) 0.02 \\
6 & 0.5 & 0.82 b \(\pm\) 0.01 & 0.79 a \(\pm\) 0.01 & 0.80 a \(\pm\) 0.02 & 0.76 \(\pm\) 0.01 \\
6 & 1 & 0.76 a \(\pm\) 0.01 & 0.76 a \(\pm\) 0.01 & 0.73 a \(\pm\) 0.03 & 0.72 \(\pm\) 0.01 \\
8 & 0 & 0.92 a \(\pm\) 0.02 & 0.91 a \(\pm\) 0.02 & 0.90 a \(\pm\) 0.01 & 0.70 \(\pm\) 0.02 \\
8 & 0.5 & 0.88 b \(\pm\) 0.02 & 0.87 b \(\pm\) 0.02 & 0.80 a \(\pm\) 0.02 & 0.72 \(\pm\) 0.01 \\
8 & 1 & 0.84 b \(\pm\) 0.02 & 0.78 a \(\pm\) 0.02 & 0.76 a \(\pm\) 0.01 & 0.93 \(\pm\) 0.01 \\ \hline \hline \end{tabular}  
* Results were expressed as the mean of three repetitions \(\pm\) standard deviation. \(\mathrm{B}\) Means followed by the same letters in the lines are not statistically different at 5% probability. TP—tomato powder level. AA—ascorbic acid level. E1—135/170/170 °C extrusion temperatures. E2—100/150/150 °C extrusion temperatures.  
\end{table} 
Table 4: Crude fiber and ash contents in raw and extruded samples A,B. The mathematical models for the a* values:  
\[\text{a*}\,\text{E1}=6.99+1.06\cdot\text{A}+1.02\cdot\text{B}+0.12\cdot\text{A} ^{2}+0.13\cdot\text{B}^{2}\text{--}0.53\cdot\text{AB}/\text{R}^{2}=0.9309 \tag{4}\]  
\[\text{a*}\,\text{E2}=8.24+0.95\cdot\text{A}+1.37\cdot\text{B}+0.046\cdot\text{A} ^{2}+6.034\times 10^{-3}\cdot\text{B}^{2}\text{--}0.63\cdot\text{AB}/\text{R}^{2}=0.9308 \tag{5}\]  
The a* value increased proportionally to the proportion of TP, which is in line with expectations, since TP is intensely red-colored. The E1 extrusion temperatures caused a decrease in the a* values in the corn extrudates with the addition of AA, while the E2 temperatures resulted in an increase. Such a decrease in the a* value by increasing the extrusion