Journal of Food Engineering 84 (2008) 231242

www.elsevier.com/locate/jfoodeng

Evaluation of snack foods from barleytomato pomace blends

by extrusion processing
Aylin Altan a, Kathryn L. McCarthy b, Medeni Maskan a,*
b

a
Department of Food Engineering, University of Gaziantep, Gaziantep TR-27310, Turkey
Department of Food Science and Technology, One Shields Avenue, University of California Davis, Davis, CA 95616, United States

Received 15 March 2007; received in revised form 14 May 2007; accepted 15 May 2007
Available online 18 May 2007

Abstract
Blends of barley our and tomato pomace were processed in a co-rotating twin-screw extruder. Experimental design with die temperature (140160 C), screw speed (150200 rpm) and tomato pomace level (210%) as independent variables produced 20 dierent combinations that were studied using response surface methodology to investigate the eect of these variables on system parameters (SME,
die melt temperature and die pressure) and product responses (expansion, bulk density, water absorption and solubility indices, texture
and color). Extrudate from ve experiments within 20 samples was selected for sensory evaluation in terms of color, texture, taste, oodor and overall acceptability. Regression equations describing the eect of each variable on the system parameters and product
responses were obtained. The system parameters and product responses were most aected by changes in temperature, pomace level
and to a lesser extent by screw speed. Extrudates with 2% and 10% tomato pomace levels extruded at 160 C and 200 rpm had higher
preference levels for parameters of color, texture, taste and overall acceptability. The results suggest that tomato pomace can be extruded
with barley our into an acceptable and nutritional snack.
2007 Elsevier Ltd. All rights reserved.
Keywords: Extrusion cooking; Barley; Tomato pomace; Response surface methodology

1. Introduction
Tomato (Lycopersicon esculentum) is one of the most
popular vegetables and an integral part of human diet
worldwide. Signicant amounts are consumed in the form
of processed products such as juice, paste, puree, ketchup,
sauce and salsa. During tomato processing a by-product,
known as tomato pomace, is generated. This by-product
represents, at most, 4% of the fruit weight (Del Valle,
Camara, & Torija, 2006). Tomato pomace consists of the
dried and crushed skins and seeds of the fruit (Tadeu-Pontes, Carvalheiro, Roseiro, & Amaral-Colloco, 1996). The
skin, important component of pomace, is source of lycopene. Lycopene is an excellent natural food color and also

Corresponding author. Tel.: +90 342 3172309; fax: +90 342 3601105.
E-mail address: maskan@gantep.edu.tr (M. Maskan).

0260-8774/$ - see front matter 2007 Elsevier Ltd. All rights reserved.
doi:10.1016/j.jfoodeng.2007.05.014

serves as a functional ingredient with important health benets beyond basic nutrition (Kaur, Sogi, Gary, & Bawa,
2005). A diet rich in lycopene is related to a decreased risk
of certain cancers, particularly cancers of the digestive
tract, prostate cancer and pancreatic cancer due to protective eect of lycopene against oxidative damage (Johnson,
2000). It also was found that tomato pomace signicantly
reduced cholesterol level in liver and heart by 15% and
18%, respectively (Bobek, Ozdin, & Hromadova, 1998).
The use of tomato processing by-products could provide
gaining valuable substances and at the same time reduce
the waste disposal problem.
Dietary ber has received increased attention recently.
As consumers become more concerned about eating food
with health benets, barley, which is naturally healthy, easily available and inexpensive crop is strongly favored for
increased incorporation into human diet (Czuchajowska,
Klamczynski, Paszczynska, & Baik, 1998). The dietary

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A. Altan et al. / Journal of Food Engineering 84 (2008) 231242

ber content of barley contributes to its nutritional value,

making it a highly desirable cereal grain today.
Extrusion cooking is an important and popular food
processing technique classied as a high temperature/short
time process to produce ber-rich products (Gaosong &
Vasanthan, 2000; Vasanthan, Gaosong, Yeung, & Li,
2002). In the extruder, the food mix is thermomechanically
cooked to high temperature, pressure and shear stress
which are generated in the screw-barrel assembly. The
cooked melt is then texturized and shaped in the die
(Arhaliass, Bouvier, & Legrand, 2003). The thermomechanical action during extrusion brings about gelatinization of starch, denaturation of protein and inactivation
of enzymes, microbes and many anti-nutritional factors;
all this occurs in a shear environment, resulting in a plasticized continuous mass (Bhattacharya & Prakash, 1994).
In recent years, there is an increasing demand for conversion of fruit and vegetable wastes into useful products.
The primary motivation is to minimize environmental
impact of these by-products and to utilize valuable constituents that remain, such as lycopene and dietary ber. One
viable method for utilization of fruit and vegetable byproducts into useful products is extrusion processing due
to its versatility, high productivity, relative low cost, energy
eciency and lack of euents. Successful incorporation of
tomato pomace into extruded products that deliver physiologically active components represents a major opportunity for food processors providing the consumer a
healthy barley-based product to choose from which is currently lacking in the marketplace. Therefore, the objective
of this research was to investigate processability of barley
our with the combination of tomato pomace to produce
snack food in a twin-screw extruder. The eect of the variables such as tomato pomace content, extrusion die temperature and screw speed on system parameters and
physical properties of extrudates were evaluated by using
response surface methodology. Sensory properties were
determined in terms of color, texture, taste, o-odor and
overall acceptability for selected extrudate samples.
2. Materials and methods
2.1. Materials
Barley our was obtained from Bobs Red Mill Natural
Foods (Milwaukie, OR, USA). The particle size distribution of the barley our was 12.1% (on mesh 40); 42.9%
(on mesh 60); 38.9% (on mesh 80); 5.5% (on mesh 100);
0.4% (on mesh 120) and 0.2% (mesh 120). Barley our
was stored at 4 C until use. Tomato pomace, tomato-processing by-product, was obtained from the ConAgra Foods
tomato processing plant located in Oakdale (California,
USA). The pomace, obtained from the paste line, had a
moisture content of 46.4% (w.b.). It was dried at 50 C
overnight in a forced-air drier (Model # R-4, Commercial
Dehydrator System, Inc., Eugene, OR, USA). The dried
tomato pomace was coarsely ground and passed on sieve

with mesh size of 20. Then, the sieved tomato pomace

was nely ground and stored in polyethylene bags at
20 C for further usage. The moisture content of dried
tomato pomace was 2.43 0.2% (w.b.).
2.2. Sample preparation
Blends were prepared by mixing barley our and tomato
pomace in the ratios of 100:0, 98:2, 94:6, 90:10 and
87.27:12.73 on a dry-to-dry weight basis. These blends were
chosen according to preliminary tests without jamming of
extruder and for acceptable products physical characteristics. The blended samples were conditioned to 2122%
(w.b.) moisture by spraying with a calculated amount of
water and mixing continuously at medium speed in a mixer
(Model F-30T, Blakeslee, Chicago, IL, USA). The samples
were put in buckets and stored at 4 C overnight. The feed
material was then allowed 3 h to equilibrate at room temperature prior to extrusion. This preconditioning procedure was employed to ensure uniform mixing and
hydration and to minimize variability in the state of the
feed material. Moisture content of samples was determined
by halogen moisture analyzer (Model HR83 and HR83P,
Mettler-Toledo GmbH, Greifensee, Switzerland) at 105 C.
2.3. Extrusion cooking
A laboratory-scale co-rotating twin-screw extruder
(APV, Staordshire, England) with a System9000 torque
rheometer (Haake Buchler, Paramus, NJ) that provided
computer control and data acquisition was used. The slit
die (Haake Buchler, Paramus, NJ, USA) had dimensions
of 1.47 mm  20 mm  150 mm. The barrel diameter and
its length to diameter ratio (L/D) were 30 mm and 13:1,
respectively. The MPC/V-30 had a clamshell barrel consisting of three independent temperature zones controlled by
electrical heating and compressed air cooling. A computerized data acquisition system was used to control ve set
temperatures and rotor speed and to record ve melt temperatures, pressure at the slit die and torque data. Data
acquisition rate was every 6 s. The barrel zone temperatures were set at 30, 60, 100 and 130 C throughout the
experiments. The actual extruder screw speed is 2.5 times
the rotor speed. The screws were composed of screw elements and lope-shaped paddles which could be assembled
on the hexagon-shaped shafts to give dierent screw congurations. The screw conguration used is shown in Fig. 1.
The screw conguration had three pieces of 1.5D twin lead
feed screws, two 1D twin lead feed screws, nine kneading
elements oriented at 30 feed forward, one 1D single lead
feed screw followed by nine kneading elements oriented
at 30 feed forward and 1D discharge screw. Barley our
and tomato pomace blends were fed into extruder with a
K-tron Type T-20 twin-screw volumetric feeder (K-Tron
Corp., Pitman, NJ, USA) at a rate of 2.11 0.042 kg/h.
Extrudate was collected when the operation condition
was at steady state identied by torque value that vary less

A. Altan et al. / Journal of Food Engineering 84 (2008) 231242

233

Fig. 1. Schematic representation of screw conguration.

than 5%. The samples were dried at 52 C overnight in a

forced-air drier (Model # R-4, Commercial Dehydrator
System, Inc., Eugene, OR, USA). The nal dried samples
contained a maximum of 5.5% (w.b.) moisture. Dried samples were stored in polyethylene bags at room temperature
and used for further analysis.
2.4. Experimental design and data analysis
The central composite design for three independent variables was performed. The independent variables considered
were die temperature (X1), screw speed (X2) and pomace
level (X3). The independent variables and variation levels
are shown in Table 1. The levels of each variable were
established according to literature data and preliminary trials. The outline of experimental design with the coded and
actual levels is presented in Table 2. Dependent variables
were specic mechanical energy (SME), die melt temperature, die pressure as system parameters and sectional
expansion index (SEI), bulk density, water absorption
and solubility indices, color and texture as product
responses. Response surface methodology was applied for
experimental data using a commercial statistical package,
Design-Expert version 6.0.6 (Statease Inc., Minneapolis,
MN, USA) for the generation of response surface plots.
The same software was used for statistical analysis of
experimental data. The results were analyzed by a multiple
linear regression method which describes the eects of variables in rst order, a two-factor interaction (2FI) and second order polynomial models. Experimental data were
tted to the selected models and regression coecients
obtained. Statistical signicance of the terms in the regression equation was examined by analysis of variance
(ANOVA) for each response. A Pearsons correlation
matrix on product responses and system parameters was
carried out using SPSS 11.0 (SPSS Inc., Chicago, IL,
USA) in order to determine correlation coecients
between parameters. Duncans multiple range test was per-

Table 1
Process variables used in the central composite design for three independent variables
Code

Die temperature (C)

Screw speed (rpm)
Pomace level (%)

X1
X2
X3

Variable level codes

1.682

1

1.682

133.18
133
0

140
150
2

150
175
6

160
200
10

166.82
217
12.73

formed for sensory data to determine dierences between

treatments by using SPSS.
2.5. System parameters
Specic mechanical energy, the mechanical energy input
per unit mass of the extrudate, was calculated by dividing
the net power input to the screw by the extrudate ow rate.
SME input was calculated by the following equation
(Chang, Martinez-Bustos, Park, & Kokini, 1999; Fan,
Mitchell, & Blanshard, 1996; Sokhey & Chinnaswamy,
1992):
SME Wh kg1

screw speed s1  torque N m

:
mass flow rate kg h1
1

Torque was recorded every 6 s for at least 12 min and SME

was calculated and averaged for each processing condition.
Die pressure was measured using a Dynisco pressure transducer (PT-412, Dynisco, Franklin, MA, USA). Readings
were recorded every 6 s for at least 12 min and average values were expressed as kPa. Die melt temperature was also

Table 2
Experimental design for extrusion experiment with coded and actual
variable levels
Run

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20

Coded levels

Actual levels

X1

X2

X3

Die
temperature
(C)

Screw
speed
(rpm)

Pomace
level (%)

1
1
1
1
1
1
1
1
1.682
1.682
1
1
0
0
0
0
0
0
0
0

1
1
1
1
1
1
1
1
0
0
1.682
1.682
0
0
0
0
0
0
0
0

1
1
1
1
1
1
1
1
0
0
0
0
1.682
1.682
0
0
0
0
0
0

140
160
140
160
140
160
140
160
133.18
166.82
150
150
150
150
150
150
150
160
150
150

150
150
200
200
150
150
200
200
175
175
133
217
175
175
175
175
175
175
175
175

2
2
2
2
10
10
10
10
6
6
6
6
0
12.73
6
6
6
6
6
6

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A. Altan et al. / Journal of Food Engineering 84 (2008) 231242

measured by thermocouple and monitored for every 6 s by

a computerized data acquisition system.
2.6. Product responses
2.6.1. Expansion
Expansion of extrudates was evaluated as sectional
expansion. The width and thickness of 15 pieces of extrudate taken at random were measured with a digital caliper
and the average calculated. The sectional expansion index
(SEI) was calculated using the equation proposed by Alvarez-Martinez, Kondury, and Harper (1988):
SEI

S e W e he

;
S d W d hd

where Se and Sd are the cross-sectional areas of the extrudate and the die; We and he are the width and thickness of
the extrudate and Wd and hd are the width and thickness of
the die, respectively.
2.6.2. Bulk density
Bulk density was determined by measuring the volume
of extrudate by glass bead displacement (Hwang & Hayakawa, 1980; Sokhey, Ali, & Hanna, 1997). Glass beads with
a diameter range of 1.001.18 mm were used as displacement medium. Bulk densities of the extrudates were calculated as
qb

W ex
 qgb ;
W gb

where qb is the bulk density using glass bead displacement

method (g/cm3), Wex is the extrudate mass (g), Wgb is the
mass of glass beads displaced (g) and qgb is the density of
the glass beads (g/cm3). The values were average of four
measurements.
2.6.3. Water absorption and solubility indices
The water absorption index (WAI) is the weight of gel
obtained per gram of dry ground sample. The WAI of
extrudates was determined according to the AACC method
5620 (AACC, 1995). The ground extrudate was suspended
in water at room temperature. After standing for 10 min,
gently stirred during this period, samples were centrifuged
for 15 min at 1000g (AllegraTM 6 Centrifuge, Beckman
Coulter Inc., Palo Alto, CA, USA). The supernatant was
decanted into a tarred aluminum pan. The WAI was calculated as the weight of sediment obtained after removal of
the supernatant per unit weight of original solids as dry
basis. The water solubility index (WSI) is the percentage
of dry matter recovered after the supernatant is evaporated
from the water absorption determination. The supernatant
was dried in a vacuum oven at 84.4 C and 2024 mmHg
gauge pressure for 24 h and weighed. The WSI was the
weight of dry solids in the supernatant expressed as a percentage of the original weight of sample on dry basis (Jin,
Hsieh, & Hu, 1995). WAI and WSI determinations were
replicated four times.

2.6.4. Texture
The hardness of samples was measured with a TA-XT2i
Texture Analyzer (Texture Technologies Corp., Scarsdale,
NY, USA). Hardness in N was determined by measuring
the maximum force required to break the extruded samples
(42 mm long) using three point bend test with a sharpbladed probe (55 mm wide, 40 mm high, 9 mm thick).
The test speed was 2 mm/s and the distance between two
supports was 22 mm. A forcetime curve was recorded
and analyzed by Texture Exponent 32 software program
(version 3.0). Elevan measurements were performed on
each sample and averaged.
2.6.5. Color
HunterLab LabScan XE (Hunter Associates Laboratory, Inc., Reston, VA, USA) was used to determine color
values of the raw materials and ground extruded in terms
of the L, a and b as measures of lightness, redness and yellowness, respectively. The measuring head was equipped
with 51 mm diameter viewing port and used the system
of diuse illumination with 10 viewing geometry. The
illuminant was D65. The colorimeter was calibrated
against a standard white tile (L = 91.43, a = 0.74,
b = 0.25). The extrudates were ground in a laboratory
grinder and passed through a 60 mesh sieve prior to color
analysis. For each sample, four measurements were taken
and averaged. The total color change (DE) was calculated
as
q
2
2
2
DE L  L0 b  b0 a  a0 ;
4
where the subscript 0 indicates initial color values of the
raw material.
2.7. Sensory evaluation
A semi-trained panel of 34 students and faculty from
Food Engineering Department evaluated the extruded
snacks for color, texture and overall acceptability on a 7point hedonic scale (from 1 = extremely dislike to
7 = extremely like), while taste in terms of bran, tomato
avor and bitterness and o-odor was rated on a 7-point
scale (from 1 = none to 7 = very high). Panelists rinsed
their mouths with water after tasting each sample.
3. Results and discussion
Figures for die pressure, expansion, WAI, L, a and b
were not given for the sake of simplicity.
3.1. Diagnostic checking of tted model and surface plots for
various responses
3.1.1. Specic mechanical energy
A regression analysis were carried out to t mathematical models to the experimental data. The predicted model

A. Altan et al. / Journal of Food Engineering 84 (2008) 231242

Response

Source

df

Sum of
squares

Mean
squares

Fvalue

SME

Regression
Lack-of-t
Pure error
Residual

9
5
5
10

46169.46
610.87
3225.64
3836.51

5129.94
122.17
645.13
383.65

13.37
0.19

0.0002*
0.9541

Total

19

50005.97

Regression
Lack-of-t
Pure error
Residual

6
8
5
13

3.820  107
5.201  106
2.928  105
5.493  106

6.367  106
6.501  105
58551.11
4.226  105

15.07
11.10

<0.0001*
0.0084*

Total

19

4.370  107

P-value

Signicant at P < 0.05, df: degrees of freedom.

for specic mechanical energy (SME) can be described by

the following equation in terms of coded values:
SME 268:89  28:10X 1 35:95X 2 16:45X 3
14:01X 21 11:50X 23  19:93X 1 X 3
17:03X 2 X 3 :

The signicance of coecients of tted quadratic model

(Eq. (5)) was evaluated by using the F-test and P-value.
Temperature (X1) had highly signicant negative linear effect (P < 0.001) while screw speed (X2) and pomace level
(X3) had a signicant positive linear eect on SME at
P < 0.001 and P < 0.05 followed by a positive quadratic effect of temperature X 21 (P < 0.05) and pomace level X 23
(P < 0.05). The interaction of temperature and pomace level (X1X3) had a signicant negative eect (P < 0.05)
whereas the interaction of screw speed and pomace level
(X2X3) had a signicant positive eect (P < 0.05) on SME.
The analysis of variance (ANOVA) for SME of quadratic model (Eq. (5)) is given in Table 3. Regression model
tted to experimental results of SME showed good correlation coecient (R2 = 0.9233). Table 3 shows that the Fvalue for SME was signicant (P < 0.05) whereas lack-oft was not signicant (P > 0.05).
The measured SME in extrusion cooking of barley our
and tomato pomace blends ranged from 163.37 to
372.13 W h/kg. SME decreased with increasing temperature and decreasing screw speed. Similar results were
observed by other authors (Dogan & Karwe, 2003; Koksel,
Ryu, Basman, Demiralp, & Ng, 2004; Ryu & Ng, 2001).
Increase in temperature suggests reduction in viscosity
which ultimately leads to reduced SME (Chang et al.,
1999; Hsieh, Mulvaney, Hu, Lue, & Brent, 1989). An
increase in screw speed increased SME input. The increase
of SME with screw speed is evident from Eq. (5) which
shows that SME is proportional to the screw speed. Baik,
Powers, and Nguyen (2004) reported that increasing the
screw speed causes increases in SME input attributed to
the increase in shear rate with increased screw speed. The

eect of screw speed and tomato pomace level on SME is

shown in Fig. 2. Increasing tomato pomace level in the
blends increased the SME input in extrusion cooking signicantly (P < 0.05). This eect could be explained by adding tomato pomace to barley our gives a more viscous
melt requiring a higher torque and cause an increase in
SME input. The observed eect of tomato pomace on
SME was similar to that reported by Hsieh, Hu, Lue,
and Stringer (1991) in extrusion of sugar beet ber and
corn meal. They reported that less water was available
for starches in corn meal in the presence of sugar beet ber.
Because the viscosity of the starch-water system increases
with decreasing water content, torque and specic energy
increased with increasing sugar beet ber. Statistical analysis revealed that SME was positively correlated with die
pressure (R = 0.564, P < 0.01) (Table 4). The measured
die melt temperature in extrusion cooking of barley our
and tomato pomace blends ranged from 129.55 to
150.19 C. Die melt temperature was negatively correlated
(R = 0.533, P < 0.05) with SME (Table 4). One might
expect that as the product temperature in the melting zone
increased, the viscosity of the dough would decrease which,
in turn, would reduce torque and SME (Hsieh et al., 1991).
Ryu and Ng (2001) reported that melt temperature in the
die exit aected SME input and decreased with the increase
in melt temperature for both wheat our and whole
cornmeal.
3.1.2. Die pressure
The regression analysis results indicate that die pressure
(P) was highly signicant (P < 0.001) on linear term of temperature (X1) and interaction term of temperature and
pomace level (X1X3). The regression equation obtained
for die pressure was as follows:
P 3806:71  1446:37X 1  1065:77X 1 X 3 :

SME (Wh/kg)

Table 3
Analysis of variance results for tted models

235

334.68
305.46
276.24
247.02
217.80

10.0

200.0

8.0

187.5

6.0
Pomace level (%) 4.0
2.0 150.0

175.0
162.5 Screw speed (rpm)

Fig. 2. Response surface plot for specic mechanical energy (SME) as a

function of screw speed and pomace level at a temperature of 150 C.

236

A. Altan et al. / Journal of Food Engineering 84 (2008) 231242

Table 4
Correlation coecients between product responses and system parameters
SEI
SEI
BD
WAI
WSI
L
a
b
DE
H
SME
P
T

BD

WAI
ns

0.219
1

WSI
ns

0.149
0.212ns
1

L
ns

0.149
0.542*
0.184ns
1

a
*

0.502
0.106ns
0.508*
0.462*
1

b
*

0.512
0.113ns
0.548*
0.433ns
0.988**
1

DE
ns

0.441
0.180ns
0.543*
0.476*
0.974**
0.992**
1

ns

0.236
0.376ns
0.269ns
0.309ns
0.721**
0.722**
0.752**
1

SME
ns

0.282
0.925**
0.397ns
0.467*
0.031ns
0.038ns
0.110ns
0.319ns
1

P
ns

0.382
0.152ns
0.133ns
0.782**
0.271ns
0.212ns
0.240ns
0.131ns
0.134ns
1

T
**

0.754
0.351ns
0.188ns
0.488*
0.089ns
0.080ns
0.171ns
0.235ns
0.444ns
0.564**
1

0.494*
0.644**
0.091ns
0.618**
0.296ns
0.296ns
0.364ns
0.323ns
0.637**
0.533*
0.777**
1

SEI: sectional expansion index; BD: bulk density; WAI: water absorption index; DE: total color change; H: hardness; SME: specic mechanical energy;
P: die pressure; T: die melt temperature.
ns
Not signicant.
*
Signicant at P < 0.05.
**
Signicant at P < 0.01.

The negative coecient of the rst order term of temperature (X1) (Eq. (6)) indicated that die pressure increased with
decrease of temperature. Meanwhile, negative coecient of
interaction term (X1X3) of temperature and pomace level
also resulted in decrease of die pressure. ANOVA for the
2FI model as tted to experimental results (Table 3) shows
signicance (P < 0.05). The coecient of determination
(R2) for die pressure was 0.8743. Die pressure model
showed signicant (P < 0.05) lack-of-t. The measured
die pressure in extrusion cooking of barley our and tomato pomace blends ranged from 786.45 to 6106.29 kPa. The
pressure at the die exit was decreased upon increase in temperature. Decrease in die pressure with the increase in temperature may be attributed to decrease in viscosity of the
melt (Ryu & Ng, 2001; Singh & Smith, 1997) due to degradation of gelatinized starch granules (Cai, Diosady, & Rubin, 1995; Singh, Sekhon, & Singh, 2007). A negative
correlation was found between die pressure and melt temperature (R = 0.777, P < 0.01) (Table 4). It was observed
that increasing pomace level with increasing temperature
decreased die pressure.
3.1.3. Expansion
The regression equation for expansion as sectional
expansion index (SEI) at any temperature (X1) and pomace
level (X3) was
SEI 1:59  0:25X 1  0:18X 3  0:14X 21 0:073X 23
0:099X 1 X 3 :

It was observed that temperature (X1) and pomace level

(X3) had highly signicant negative linear eect
(P < 0.001) on SEI followed by a negative quadratic eect
of temperature X 21 (P < 0.001) and a positive quadratic
eect of pomace level X 23 (P < 0.05). The interaction of
temperature and pomace level (X1X3) had a signicant positive eect (P < 0.05) on SEI (Eq. (7)). ANOVA for quadratic model of SEI is given in Table 5. Regression

model tted to experimental results of SEI showed higher

coecient of determination (R2 = 0.9557). Table 5 shows
that the F-value for SEI was signicant with a signicant
lack-of-t (P < 0.05).
The measured SEI of barley our and tomato pomace
blend extrudates varied between 0.893 and 2.014. When
extrusion-cooked melts exit the die, they suddenly go
from high pressure to atmospheric pressure. This pressure
drop causes a ash-o of internal moisture and the water
vapor pressure, which is nucleated to form bubbles in the
molten extrudate, allows the expansion of the melt
(Arhaliass et al., 2003). SEI decreased when temperature
was increased. The lowest values for expansion were
found with temperature of 166.8 C. Expansion decrease
at higher extruder temperatures can be attributed to
increase dextrinization and weakening of structure (Mendonca, Grossmann, & Verhe, 2000). Launay and Lisch
(1983) proposed that the corn extrudate longitudinal
and diametral (sectional) expansions depended on the
melt viscosity and elasticity. They reported that an
increased water content or temperature would yield a
lower melt viscosity and increased longitudinal expansion
while the melt elasticity would be lowered and a decrease
in diametral expansion would be observed. This result is
in agreement also with the works of other researchers
(Dogan & Karwe, 2003; Ilo, Liu, & Berghofer, 1999).
Several researchers have demonstrated that the expansion
ratio of extruded cereals depends on the degree of starch
gelatinization (Case, Hanna, & Scwartz, 1992; Chinnaswamy & Hanna, 1988). However, increasing level of
tomato pomace resulted in decrease in SEI of extrudates.
This may be attributed to dilution eect of pomace on
starch. Screw speed had no signicant eect (P > 0.05)
on expansion of extrudates. Increasing level of pomace
with increasing temperature decreased expansion. Sectional expansion index was correlated with die melt temperature (R = 0.494, P < 0.05) and pressure (R = 0.754,
P < 0.001). Sokhey et al. (1997) concluded that radial

A. Altan et al. / Journal of Food Engineering 84 (2008) 231242

237

Table 5
Analysis of variance results for tted models
Response

Source

df

Sum of squares

Mean squares

F-value

P-value

SEI

Regression
Lack-of-t
Pure error
Residual

9
5
5
10

1.71
0.071
7.913  103
0.079

0.19
0.014
1.583  103
7.914  103

23.95
9.00

<0.0001*
0.0154*

Total

19

1.78

Regression
Lack-of-t
Pure error
Residual

9
5
5
10

0.50
0.033
7.699  103
0.041

0.055
6.611  103
1.540  103
4.075  103

13.58
4.29

0.0002*
0.0679

Total

19

0.54

Regression
Lack-of-t
Pure error
Residual

3
11
5
16

0.76
0.46
0.15
0.60

0.25
0.041
0.030
0.038

6.70
1.40

0.0039*
0.3741

Total

19

1.36

Regression
Lack-of-t
Pure error
Residual

3
11
5
16

44.94
8.47
0.67
9.14

14.98
0.77
0.13
0.57

26.23
5.74

<0.0001*
0.0333*

Total

19

54.08

Regression
Lack-of-t
Pure error
Residual

9
5
5
10

742.88
9.34
0.053
9.39

82.54
1.87
0.011
0.94

87.91
176.61

<0.0001*
<0.0001*

Total

19

752.27

BD

WAI

WSI

Signicant at P < 0.05, df: degrees of freedom.

expansion (sectional expansion) depended directly on the

pressure at the die nozzle that correlates our results.
3.1.4. Bulk density
The quadratic model obtained from regression analysis
for bulk density (BD) in terms of coded levels of the variables was developed as follows:
BD 0:53  0:15X 1 0:093X 21 0:085X 1 X 3 :

Bulk density of barley our and tomato pomace extrudate

was signicantly aected (P < 0.001) by the linear and quadratic terms of temperature (X1 and X 21 ) but was not significantly (P > 0.05) dependent on screw speed (X2) and
pomace level (X3). The interaction term of temperature
and pomace level (X1X3) was found to be signicant
(P < 0.001). ANOVA for bulk density of quadratic model
(Eq. (8)) is given in Table 5. Regression model tted to
experimental results of bulk density showed good correlation coecient (R2 = 0.9244). Table 5 shows that the F-value for bulk density was signicant (P < 0.05), whereas
lack-of-t was not signicant (P > 0.05).
The expansion ratio and bulk density of extrudates seek
to describe the degree of pung undergone by the dough as
it exits the extruder. Sectional expansion index considers

expansion only in the direction perpendicular to extrudate

ow, while unit bulk density considers expansion in all
directions (Falcone & Phillips, 1988). The bulk density ranged from 0.370 to 1.111 g/cm3 for the barley ourtomato
pomace extrudates. The lowest bulk density value was
obtained at higher temperatures with a low level of tomato
pomace, whereas the highest value was obtained at lower
temperatures (Fig. 3). A negative inuence of temperature
was found on bulk density of barley our and tomato pomace extrudate, which agrees with other investigations in literature (Dogan & Karwe, 2003; Hagenimana, Ding, &
Fang, 2006; Ilo et al., 1999). Screw speed had no eect
on bulk density of extrudates. The response surface graph
shows that bulk density decreased with increasing temperature, whereas increased with an increase in level of pomace as shown in Fig. 3. Bulk density was negatively
correlated (R = 0.644, P < 0.01) with die melt temperature (Table 4).
3.1.5. Water absorption and solubility indices
Multiple regression equations were generated relating to
water absorption index (WAI) and water solubility index
(WSI) to coded levels of the variables. Model was developed as follows:

A. Altan et al. / Journal of Food Engineering 84 (2008) 231242

0.836
0.719
0.602
0.484
0.367

10.0

140.0
145.0

8.0

150.0
Temperature ( C) 155.0

4.0

6.0
Pomace level (%)

160.0 2.0
Fig. 3. Response surface plot for bulk density (BD) as a function of
pomace level and temperature at a screw speed of 175 rpm.

WAI 6:54  0:12X 1  0:18X 3 ;

WSI 9:66  1:15X 1 1:03X 2 0:98X 3 :

9
10

The negative coecients of the linear terms of temperature

(X1) and pomace level (X3) (Eq. (9)) indicated that WAI decreases with increase of these variables while positive coefcients (Eq. (10)) of the linear terms of screw speed (X2)
and pomace level (X3) resulted increase in WSI. ANOVA
for models of WAI and WSI is given in Table 5. As indicated in ANOVA table, rst order model for WAI and
WSI was found to be signicant (P < 0.05). However, the
lack-of-t was not signicant (P > 0.05) for WAI but signicant for WSI (P < 0.05). The coecients of determination (R2) for water absorption and solubility indices were
0.5569 and 0.8310, respectively.
The WAI measures the volume occupied by the granule
or starch polymer after swelling in excess water. While the
WSI determines the amount of free polysaccharide or polysaccharide released from the granule after addition of
excess water (Sriburi & Hill, 2000). The WAI ranged from
6.10 to 7.03 g/g for the barley ourtomato pomace extrudates. Increasing temperature signicantly (P < 0.05)
decreased the WAI of extrudates. Similar results were
reported by Guha, Ali, and Bhattacharya (1997), Pelembe,
Erasmus, and Taylor (2002) Ding, Ainsworth, Plunkett,
Tucker, and Marson (2006). A decrease in WAI with
increasing temperature was probably due to decomposition
or degradation of starch (Pelembe et al., 2002). Ding et al.
(2006) also stated that the WAI decreases with increasing
temperature if dextrinization or starch melting prevails
over the gelatinization phenomenon. The WAI decreased
signicantly (P < 0.01) as the percentage of tomato pomace
increased. This may be attributed to relative decrease in
starch content with addition of pomace and competition
of absorption of water between pomace and available
starch. This result is in agreement with those of Artz, Warren, and Villota (1990). They reported a decrease in water

holding capacity when the ratio of ber/corn starch

increased in extrusion of corn ber and corn starch blend.
In addition, Singh et al. (2007) observed a decrease in WAI
with addition of pea grits in extrusion of rice. They
explained that a decrease in WAI was due to the dilution
of starch in rice pea blends.
The WSI ranged from 7.08% to 12.99% for the barley
ourtomato pomace extrudates. The eect of temperature
and screw speed on WSI of extrudates is shown in Fig. 4.
The WSI increased signicantly (P < 0.001) with increasing
screw speed and tomato pomace level and decreasing temperature. The increase in WSI with increasing screw speed
was consistent with the results reported for corn meal and
corn and wheat extrudates (Jin et al., 1995; Mezreb, Goullieux, Ralainirina, & Queneudec, 2003). Mezreb et al.
(2003) reported that the increase of screw speed induced
a sharp increase of specic mechanical energy, the high
mechanical shear degraded macromolecules, and so the
molecular weight of starch granules decreased and hence
increased WSI. In this study, it was observed that WSI
was positively correlated with SME (R = 0.782, P < 0.01),
die pressure (R = 0.488, P < 0.05) and bulk density
(R = 0.542, P < 0.05) but negatively correlated with die
melt temperature (Table 4). Temperature was found being
inversely proportional to WSI; that is, the higher the extrusion temperatures, the lower the WSI values. Similar ndings were achieved by Gutkoski and El-Dash (1999) in
extruded oat products.
3.1.6. Texture
The quadratic model for hardness (H) in terms of coded
levels of the variables was developed as follows:
H 7:70  5:79X 1  0:67X 2 4:13X 21 1:93X 1 X 3 :

11

Hardness of the barley our and tomato pomace extrudate

was signicantly aected by linear terms of temperature

11.83
WSI (%)

Bulk density (g/cm3)

238

10.74
9.66
8.57
7.48

200.0
160.0

187.5
155.0

175.0

150.0

Screw speed (rpm) 162.5

145.0

Temperature (C)

150.0 140.0
Fig. 4. Response surface plot for water solubility index (WSI) as a
function of temperature and screw speed at a pomace level of 6%.

A. Altan et al. / Journal of Food Engineering 84 (2008) 231242

(X1) and screw speed (X2) at P < 0.001 and P < 0.05,
respectively. Temperature had also signicant quadratic effect (P < 0.001) on hardness of extrudates. The interaction
term (X1X3) between temperature and pomace level was
signicant, so that high values of hardness were found at
high level of pomace, dependent on temperature. Regression model (Eq. (11)) tted to experimental results of hardness showed higher coecient of determination
(R2 = 0.9875). Table 5 shows that the F-value for hardness
was signicant with a signicant lack-of-t (P < 0.05).
The textural property of barley our and tomato pomace extrudate was determined by measuring the force
required to break the extrudate (Singh, Hoseney, & Faubion, 1994). The higher the value of maximum peak force
required in gram, which means the more force required
to breakdown the sample, the higher the hardness of the
sample to fracture (Li, Zhang, Tony Jin, & Hsieh, 2005).
The eect of temperature and tomato pomace level on
hardness of extrudates is shown in Fig. 5. Response surface
plot showed that a decrease in die temperature with
increasing level of tomato pomace increased the product
hardness. Hardness of barley our and tomato pomace
extrudate varied between 5.64 and 29.75 N. A decrease in
die temperature increased the product hardness giving a
maximum at about 133.18 C, 175 rpm screw speed and
6% tomato pomace level. This result is in line with density
where an increase in density was observed. High density
product naturally oers high hardness evident by high correlation between product density and hardness (R = 0.925,
P < 0.01) (Table 4). Similar eect of temperature has been
observed while extruding yam and wheat our (Ding et al.,
2006; Sebio & Chang, 2000). Increasing screw speed
slightly decreased the hardness of the barley ourtomato
pomace extrudate, particularly at higher temperatures.
Liu, Hsieh, Heymann, and Hu (2000) found that the
hardness of the extruded oatcorn our increased as the
screw speed decreased.

Table 6
Analysis of variance results for tted models
Response

Source

df

Sum of
squares

Mean
squares

L-value

Regression
Lack-of-t
Pure error
Residual

9
5
5
10

139.17
1.98
2.21
4.19

15.46
0.40
0.44
0.42

36.91
0.90

<0.0001*
0.5468

Total

19

143.36

Regression
Lack-of-t
Pure error
Residual

9
5
5
10

138.73
0.42
0.28
0.71

15.41
0.085
0.056
0.071

218.42
1.50

<0.0001*
0.3335

Total

19

139.44

Regression
Lack-of-t
Pure error
Residual

9
5
5
10

113.23
0.68
0.13
0.82

12.58
0.14
0.027
0.082

154.03
5.07

<0.0001*
0.0497*

Total

19

114.05

Regression
Lack-of-t
Pure error
Residual

9
5
5
10

15.57
1.20
1.32
2.52

6.85
0.91

0.0029*
0.5409

Total

19

18.09

a-Value

b-Value

DE

Hardness (N)

16.33
12.47
8.60
4.74

140.0
10.0
145.0
8.0
6.0
150.0
Temperature (C) 155.0
Pomace level (%)
4.0
160.0 2.0
Fig. 5. Response surface plot for hardness (H) as a function of pomace
level and temperature at a screw speed of 175 rpm.

1.73
0.24
0.26
0.25

Fvalue

P-value

Signicant at P < 0.05, df: degrees of freedom.

3.1.7. Color
Color is an important quality factor directly related to
the acceptability of food products, and is an important
physical property to report for extrudate products. The
regression equations for color parameters (L, a and b values) and total color change (DE) at any temperature (X1)
and pomace level (X3) were
L 69:95  3:23X 3 0:79X 23 ;
a 9:88 3:21X 3 

20.20

239

12

0:92X 23 ;

b 22:89  0:32X 1 2:88X 3 0:17X 21 

DE 8:90  0:31X 1 0:69X 3  0:80X 23 :

13
0:86X 23 ;

14
15

Tomato pomace level (X3) was an important variable in the

response surface models (Eqs. (12)(15)) of product color
parameters, as its linear and quadratic terms were signicant at P < 0.01 and P < 0.001, respectively. The color
parameter b of barley our and tomato pomace extrudate
was signicantly (P < 0.01, P < 0.05) aected by linear
and quadratic terms of temperature (X1). Temperature
had also signicant (P < 0.05) eect on DE of extrudates.
ANOVA results for models of L, a and b color parameters
and DE are given in Table 6. As indicated in ANOVA table, quadratic model for L, a, b color parameters and total
color change, DE was found to be signicant (P < 0.05).
However, the lack-of-t was not signicant (P > 0.05) for
L, a color parameters and DE but signicant for b color
parameter (P < 0.05). The coecients of determination

240

A. Altan et al. / Journal of Food Engineering 84 (2008) 231242

(R2) for L, a, b color parameters and DE were 0.9708,

0.9949, 0.9928 and 0.8605, respectively.
The non-extruded blend of barley our and tomato
pomace with a percentage of 0, 2, 6, 10 and 12.73 pomace
had color values of the ranges: L: 70.7979.17; a: 2.029.22;
b: 11.3819.09, whereas the barley ourtomato pomace
extrudates had color values of the ranges: L, 65.8576.32;
a, 2.7012.66; b, 16.1025.63. Among the color parameters,
the L and a values showed marked changes due to addition
of tomato pomace only. An increase in tomato pomace
level decreased the L value of the samples and increased
the a value of samples as expected due to the lycopene pigment in the tomato pomace. Statistical analysis showed
that there was a negative correlation between L and a values of samples (R = 0.988, P < 0.01) (Table 4). Similar
result was found by Ilo and Berghofer (1999). The L value
was positively correlated with SEI (R = 0.502, P < 0.05)
and WAI (R = 0.508, P < 0.05) but negatively correlated
with WSI (R = 0.462, P < 0.05). On the other hand, a
value was negatively correlated with SEI (R = 0.512,
P < 0.05) and WAI (R = 0.548, P < 0.05). An increase
in expansion gives more bright color in extrudates due to
air cells rather than dull color. The change in yellowness
(b value) decreased with increasing temperature which is
in agreement with the results of Ilo and Berghofer (1999).
They reported that the changes in yellowness during extrusion cooking of yellow maize induced by the eects of two
dierent reactions: the non-enzymatic browning and pigment destruction. They also concluded that some of the
caratenoids might have been damaged by the thermal treatment and some browning might have made up the color
loss. Increasing tomato pomace content resulted in a significant (P < 0.001) increase in the extrudate b value and DE.
The b value was positively correlated with a value
(R = 0.992, P < 0.01) and WSI (R = 0.476, P < 0.05),
whereas negatively correlated with L value (R = 0.974,
P < 0.01) and WAI (R = 0.543, P < 0.05) (Table 4).

9.61
E

9.04
8.48
7.91
7.34

Table 7
Sensory evaluation scores of extrudates produced at dierent conditions
Extrudates
AA

Color
Texture

3.64a
3.91a

4.70bc
5.32b

4.85bc
4.58c

5.08c
5.26b

4.23ab
3.44a

Taste
Bran avor
Tomato avor
Bitterness

3.67a
1.67a
1.85a

3.79a
1.50a
1.61a

3.23a
2.70b
1.94a

3.44a
2.50b
1.88a

3.82a
3.02b
2.00a

O-odor
Overall acceptability

1.79a
3.94a

1.79a
4.85b

1.70a
4.94b

1.58a
5.23b

1.88a
4.08a

A: 0% pomace level, 150 C, 175 rpm; B: 2% pomace level, 160 C,

200 rpm; C: 6% pomace level, 150 C, 217 rpm; D: 10% pomace level,
160 C, 200 rpm; E: 12.73%, 150 C, 175 rpm.
A
Means within a row with dierent superscripts are signicantly different (P < 0.05).

Total color change in extruded products ranged between

5.56 and 9.99. The eect of temperature and pomace level
on total color change of extrudates is shown in Fig. 6.
Results of regression analysis show that color change was
most dependent on tomato pomace content (P < 0.001).
It was observed that DE was negatively correlated with L
value (R = 0.721, P < 0.01) and positively correlated with
a value (R = 0.722, P < 0.01) and b value (R = 0.752,
P < 0.01) (Table 4).
3.2. Sensory evaluation
Five extrudate samples were selected out of 20 extrudate
samples with respect to textural property and dierent pomace level for sensory evaluation. The mean values of sensory
panel ratings of extrudates are presented in Table 7. Extrudates with dierent level of tomato pomace had better score
than that of extrudate with 0%. Extrudate D with 10%
tomato pomace had the highest level of acceptance for
color. Extrudates B and D had higher preference values
for the parameter of texture. There were no signicant differences (P > 0.05) in bran avor, bitterness and o-odor
scores among extrudates. Tomato avor score changed as
a result of increasing percentage of tomato pomace. However, tomato avor was perceived as weak (3.02) by panelists for highest level of pomace. The overall acceptability of
the barley our and tomato pomace extrudate ranged lowest (3.94) in extrudate A and highest (5.23) in extrudate D.
4. Conclusion

140.0
10.0
145.0
8.0
150.0
6.0
Pomace level (%)
155.0
4.0

Temperature ( C)
160.0 2.0
Fig. 6. Response surface plot for total color change (DE) as a function of
pomace level and temperature at a screw speed of 175 rpm.

The system parameters and product responses were

found to be most dependent on temperature and pomace
level. The results showed that varying levels of tomato
pomace could be incorporated into an extruded barley
snack depending on the desired texture of the nal product.
Extrudates with 2% and 10% tomato pomace levels
extruded at 160 C and 200 rpm had higher preference levels for parameters of color, texture, taste and overall

A. Altan et al. / Journal of Food Engineering 84 (2008) 231242

acceptability. Such extrusion would also provide another

avenue for tomato pomace utilization.
Acknowledgements
This research project was supported by the University of
Gaziantep (Turkey) and Center for Advanced Materials,
Methods and Processing, supporting the mission of the
Robert Mondavi Institute for Wine and Food Science, University of California, Davis. Special thanks are extended to
Mr. Jannes Vandeven for assistance with extrusion processing and Mr. Ken Shaw, principal mechanician, Department
of Food Science and Technology, UC Davis.
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