# Chemical and Sensory Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid
## 3 Results and Discussion
### Extrusion Influence on Fat, Protein, Crude Fiber and Ash Contents
\begin{tabular}{c c c c c c c c} \hline \hline  & & \multicolumn{3}{c}{**Fat (\%)**} & \multicolumn{3}{c}{**Proteins (\%)**} \\ \hline
**TP** & **AA** & **Before** & **After** & **After** & **Before** & **After** & **After** \\
**(\%)** & **(\%)** & **Extrusion** & **Extrusion** & **E1** & **E2** & **Extrusion** & **Extrusion** & **E1** & **Extrusion** \\ \hline
0 & 0 & 0.315 \({}^{\text{b}}\) \(\pm\) 0.007 & 0.078 \({}^{\text{a}}\) \(\pm\) 0.001 & 0.083 \({}^{\text{a}}\) \(\pm\) 0.001 & 7.59 \({}^{\text{x}}\) \(\pm\) 0.03 & 8.50 \({}^{\text{z}}\) \(\pm\) 0.01 & 8.28 \({}^{\text{y}}\) \(\pm\) 0.02 \\
0 & 0.5 & 0.315 \({}^{\text{b}}\) \(\pm\) 0.007 & 0.064 \({}^{\text{a}}\)\(\pm\) 0.001 & 0.055 \({}^{\text{a}}\)\(\pm\) 0.000 & 7.55 \({}^{\text{x}}\)\(\pm\) 0.03 & 8.50 \({}^{\text{z}}\)\(\pm\) 0.08 & 8.23 \({}^{\text{y}}\)\(\pm\) 0.01 \\
0 & 1 & 0.315 \({}^{\text{c}}\) \(\pm\) 0.007 & 0.057 \({}^{\text{a}}\)\(\pm\) 0.004 & 0.093 \({}^{\text{b}}\)\(\pm\) 0.010 & 7.41 \({}^{\text{x}}\)\(\pm\) 0.05 & 8.48 \({}^{\text{z}}\)\(\pm\) 0.09 & 8.21 \({}^{\text{y}}\)\(\pm\) 0.01 \\
4 & 0 & 0.335 \({}^{\text{b}}\)\(\pm\) 0.007 & 0.081 \({}^{\text{a}}\)\(\pm\) 0.014 & 0.082 \({}^{\text{a}}\)\(\pm\) 0.021 & 8.22 \({}^{\text{x}}\)\(\pm\) 0.02 & 8.52 \({}^{\text{y}}\)\(\pm\) 0.03 & 8.53 \({}^{\text{y}}\)\(\pm\) 0.01 \\
4 & 0.5 & 0.340 \({}^{\text{b}}\)\(\pm\) 0.014 & 0.080 \({}^{\text{a}}\)\(\pm\) 0.040 & 0.093 \({}^{\text{a}}\)\(\pm\) 0.011 & 8.12 \({}^{\text{x}}\)\(\pm\) 0.04 & 8.48 \({}^{\text{y}}\)\(\pm\) 0.01 & 8.53 \({}^{\text{y}}\)\(\pm\) 0.02 \\
4 & 1 & 0.320 \({}^{\text{c}}\)\(\pm\) 0.000 & 0.073 \({}^{\text{a}}\)\(\pm\) 0.001 & 0.088 \({}^{\text{b}}\)\(\pm\) 0.007 & 7.98 \({}^{\text{x}}\)\(\pm\) 0.08 & 8.41 \({}^{\text{y}}\)\(\pm\) 0.01 & 8.41 \({}^{\text{y}}\)\(\pm\) 0.13 \\
6 & 0 & 0.335 \({}^{\text{b}}\)\(\pm\) 0.021 & 0.067 \({}^{\text{a}}\)\(\pm\) 0.010 & 0.088 \({}^{\text{a}}\)\(\pm\) 0.004 & 8.34 \({}^{\text{x}}\)\(\pm\) 0.02 & 8.66 \({}^{\text{y}}\)\(\pm\) 0.01 & 8.70 \({}^{\text{y}}\)\(\pm\) 0.05 \\
6 & 0 & 0.320 \({}^{\text{c}}\)\(\pm\) 0.014 & 0.053 \({}^{\text{a}}\)\(\pm\) 0.030 & 0.075 \({}^{\text{b}}\)\(\pm\) 0.008 & 8.27 \({}^{\text{x}}\)\(\pm\) 0.03 & 8.61 \({}^{\text{y}}\)\(\pm\) 0.01 & 8.65 \({}^{\text{y}}\)\(\pm\) 0.01 \\
6 & 1 & 0.300 \({}^{\text{c}}\)\(\pm\) 0.000 & 0.027 \({}^{\text{a}}\)\(\pm\) 0.004 & 0.078 \({}^{\text{b}}\)\(\pm\) 0.007 & 8.21 \({}^{\text{x}}\)\(\pm\) 0.05 & 8.58 \({}^{\text{y}}\)\(\pm\) 0.05 & 8.60 \({}^{\text{y}}\)\(\pm\) 0.01 \\
8 & 0 & 0.250 \({}^{\text{c}}\)\(\pm\) 0.014 & 0.016 \({}^{\text{a}}\)\(\pm\) 0.000 & 0.075 \({}^{\text{b}}\)\(\pm\) 0.000 & 8.44 \({}^{\text{x}}\)\(\pm\) 0.04 & 8.84 \({}^{\text{y}}\)\(\pm\) 0.01 & 9.05 \({}^{\text{z}}\)\(\pm\) 0.04 \\
8 & 0.5 & 0.255 \({}^{\text{b}}\)\(\pm\) 0.021 & 0.017 \({}^{\text{a}}\)\(\pm\) 0.018 & 0.052 \({}^{\text{a}}\)\(\pm\) 0.006 & 8.32 \({}^{\text{x}}\)\(\pm\) 0.03 & 8.79 \({}^{\text{y}}\)\(\pm\) 0.03 & 8.96 \({}^{\text{z}}\)\(\pm\) 0.01 \\
8 & 1 & 0.260 \({}^{\text{b}}\)\(\pm\) 0.014 & 0.015 \({}^{\text{a}}\)\(\pm\) 0.001 & 0.041 \({}^{\text{a}}\)\(\pm\) 0.016 & 8.26 \({}^{\text{x}}\)\(\pm\) 0.01 & 8.66 \({}^{\text{y}}\)\(\pm\) 0.12 & 8.81 \({}^{\text{z}}\)\(\pm\) 0.06 \\ \hline \hline \end{tabular}   
\({}^{\text{A}}\) Results were expressed as the mean of three repetitions \(\pm\) standard deviation. \({}^{\text{B}}\) 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 \({}^{\text{C}}\) extrusion temperatures. E2—100/150 \({}^{\text{C}}\) extrusion temperatures. A preliminary analysis of the raw materials used in this research showed that the proportion of fiber in the TP (6.14%) was significantly higher than that in the corn grits (0.54%). So, the fiber content in the raw mixtures increased proportionally to the proportion of TP (Table 4). At the E1 extrusion temperatures, there were no significant changes in the proportion of fibers (except for two samples, where the changes were very small--0.03 and 0.06%).