# Chemical and Sensory Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid
## 3 Results and Discussion
### Extrusion Influence on Carotenoids
In the other samples, there was  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline  & & & & & & & & \\ \hline
**TP** & **AA** & **Lutein** & **Zeaxanthin** & **Lycopene** & **\(\alpha\)-Carotene** & **9-\(cis\)-\(\beta\)-Carotene** & **13-\(cis\)-\(\beta\)-Carotene** \\
**(\%)** & **(\%)** & **mg/100 g** & **mg/100 g** & **mg/100 g** & **mg**\({}_{\text{EC}}\)/100 g** & **mg**\({}_{\text{EC}}\)/**100 g** & **mg**\({}_{\text{EC}}\)/**100 g** \\ \hline
0 & 0 & 3.28 b \({}^{\text{b}}\)\(\pm\) 025 & 3.28 b \({}^{\text{b}}\)\(\pm\) 0.26 & n.d. & n.d. & n.d. & n.d. \\
0 & 0.5 & 3.16 b \({}^{\text{b}}\)\(\pm\) 0.25 & 3.93 c \({}^{\text{c}}\)\(\pm\) 0.19 & n.d. & n.d. & n.d. & n.d. \\
0 & 1 & 3.26 b \({}^{\text{b}}\)\(\pm\) 0.28 & 4.18 cd \({}^{\text{cd}}\)\(\pm\) 0.21 & n.d. & n.d. & n.d. & n.d. \\
4 & 0 & 3.43 b \({}^{\text{bc}}\)\(\pm\) 0.18 & 3.82 c \({}^{\text{b}}\)\(\pm\) 0.25 & 11.91 a \({}^{\text{d}}\)\(\pm\) 0.21 & n.d. & 0.24 a \({}^{\text{d}}\)\(\pm\) 0.02 & n.d. \\
4 & 0.5 & 3.18 b \({}^{\text{b}}\)\(\pm\) 0.18 & 2.94 b \({}^{\text{b}}\)\(\pm\) 0.27 & 26.7 b \({}^{\text{b}}\)\(\pm\) 0.16 & n.d. & 0.52 b \({}^{\text{b}}\)\(\pm\) 0.01 & n.d. \\
4 & 1 & 3.22 b \({}^{\text{b}}\)\(\pm\) 0.23 & 3.31 b \({}^{\text{b}}\)\(\pm\) 0.25 & 26.98 b \({}^{\text{b}}\)\(\pm\) 0.09 & n.d. & 0.46 b \({}^{\text{b}}\)\(\pm\) 0.01 & n.d. \\
6 & 0 & 3.08 b \({}^{\text{b}}\)\(\pm\) 0.24 & 4.86 d \({}^{\text{de}}\)\(\pm\) 0.27 & 14.23 a \({}^{\text{a}}\)\(\pm\) 0.12 & n.d. & 0.29 a \({}^{\text{a}}\)\(\pm\) 0.01 & n.d. \\
6 & 0.5 & 4.08 c \({}^{\text{c}}\)\(\pm\) 0.24 & 5.27 e \({}^{\text{c}}\)\(\pm\) 0.28 & 32.78 b \({}^{\text{b}}\)\(\pm\) 0.10 & n.d. & 0.67 c \({}^{\text{c}}\)\(\pm\) 0.04 & n.d. \\
6 & 1 & 3.20 b \({}^{\text{b}}\)\(\pm\) 0.26 & 5.47 f \({}^{\text{j}}\)\(\pm\) 0.22 & 29.5 b \({}^{\text{b}}\)\(\pm\) 0.18 & n.d. & 0.6 c \({}^{\text{c}}\)\(\pm\) 0.01 & n.d. \\
8 & 0 & 5.81 e \({}^{\text{c}}\)\(\pm\) 0.27 & 4.44 d \({}^{\text{d}}\)\(\pm\) 0.27 & 54.46 d \({}^{\text{d}}\)\(\pm\) 0.10 & 0.04 a \({}^{\text{a}}\)\(\pm\) 0.002 & 1.18 e \({}^{\text{e}}\)\(\pm\) 0.02 & 0.062 a \({}^{\text{a}}\)\(\pm\) 0.003 \\
8 & 0.5 & 5.97 e \({}^{\text{e}}\)\(\pm\) 0.3 & 4.75 d \({}^{\text{de}}\)\(\pm\) 0.23 & 58.64 d \({}^{\text{d}}\)\(\pm\) 0.12 & 0.03 a \({}^{\text{a}}\)\(\pm\) 0.002 & 1.19 e \({}^{\text{e}}\)\(\pm\) 0.002 & 0.055 a \({}^{\text{a}}\)\(\pm\) 0.002 \\
8 & 1 & 4.14 c \({}^{\text{c}}\)\(\pm\) 0.17 & 3.98 c \({}^{\text{c}}\)\(\pm\) 0.28 & 40.6 c \({}^{\text{c}}\)\(\pm\) 0.15 & 0.03 a \({}^{\text{a}}\)\(\pm\) 0.002 & 0.85 d \({}^{\text{d}}\)\(\pm\) 0.01 & 0.042 a \({}^{\text{a}}\)\(\pm\) 0.002 \\ \hline \multicolumn{8}{c}{**AFTER EXTRUSION E1**} \\ \hline
0 & 0 & 8.77 f \({}^{\text{b}}\)\(\pm\) 0.24 & 4.29 d \({}^{\text{d}}\)\(\pm\) 0.25 & n.d. & n.d. & n.d. & n.d. \\
0 & 0.5 & 8.59 f \({}^{\text{b}}\)\(\pm\) 0.19 & 7.10 f \({}^{\text{b}}\)\(\pm\) 0.22 & n.d. & n.d. & n.d. & n.d. \\
0 & 1 & 8.45 g \({}^{\text{b}}\)\(\pm\) 0.17 & 4.92 e \({}^{\text{b}}\)\(\pm\) 0.16 & n.d. & n.d. & n.d. & n.d. \\
4 & 0 & 1.99 a \({}^{\text{a}}\)\(\pm\) 0.21 & 2.38 a \({}^{\text{a}}\)\(\pm\) 0.28 & n.d. & n.d. & n.d. & n.d. \\
4 & 0.5 & 5.49 d e \({}^{\text{de}}\)\(\pm\) 0.25 & 5.19 e \({}^{\text{b}}\)\(\pm\) 0.14 & n.d. & n.d. & n.d. & n.d. \\
4 & 1 & 5.30 d e \({}^{\text{de}}\)\(\pm\) 0.24 & 4.05 c \({}^{\text{c}}\)\(\pm\) 0.27 & n.d. & n.d. & n.d. & n.d. \\
6 & 0 & 3.93 c \({}^{\text{a}}\)\(\pm\) 0.26 & 3.59 b \({}^{\text{b}}\)\(\pm\) 0.22 & n.d. & n.d. & n.d. & n.d. \\
6 & 0.5 & 5.46 d \({}^{\text{de}}\)\(\pm\) 0.20 & 4.14 d \({}^{\text{d}}\)\(\pm\) 0.23 & n.d. & n.d. & n.d. & n.d. \\
6 & 1 & 4.81 d \({}^{\text{d}}\)\(\pm\) 0.23 & 3.02 b \({}^{\text{d}}\)\(\pm\) 0.15 & n.d. & n.d. & n.d. & n.d. \\
8 & 0 & 4.21 e \({}^{\text{c}}\)\(\pm\) 0.21 & 4.47 d \({}^{\text{d}}\)\(\pm\) 0.17 & n.d. & n.d. & n.d. & n.d. \\
8 & 0.5 & 3.52 bc \({}^{\text{bc}}\)\(\pm\) 0.28 & 3.41 bc \({}^{\text{b}}\)\(\pm\) 0.27 & n.d. & n.d. & n.d. & n.d. \\
8 & 1 & 4.70 d \({}^{\text{d}}\)\(\pm\) 0.24 & 3.98 c \({}^{\text{c}}\)\(\pm\) 0.24 & n.d. & n.d. & n.d. & n.d. \\ \hline \multicolumn{8}{c}{**a decrease, or a very small increase, compared to the zeaxanthin content before extrusion.