In this study, some physicochemical properties of tomato pomace (skins and seeds), which are waste of tomato plants and contain many active food components, were determined. For this purpose, tomato pomace was supplied by a plant in Manisa, Turkey. Firstly, tomato pomaces were dried at 30°C for 12h and then, ground into powder. Physicochemical properties of tomato pomace powder were investigated to determine its suitability as a fortification agent. Ash, protein, fat, carbohydrate, dietary fibre contents of dried tomato pomace were 3.55 g/100g, 32.69 g/100g, 15.43 g/100g, 43.31g/100g, and 29.42 g/100g, respectively. Additionally, tomato pomace contained substantial amounts of polyphenolics, flavonoids, and carotenoids. The high CIE a* and b* values indicated the presence of various pigments. Cold-pressed oil of dried tomato pomace was mainly composed of linoleic acid, followed by oleic, and palmitic acids. It is concluded that tomato pomace and oil obtained from dried pomace are promising and valuable ingredients for food fortification due to their unique nutritional properties.

The aim of this study is to identify the predictors of edible oil and fat consumption. A questionnaire to evaluate the attitude of consumers toward various edible oils and fats was administered to 300 individuals in Manisa. Twenty six percent of participants reported olive oil is the healthiest edible oil. Most of the participants believed that consumption of oils does not lead to health risk if it is not consumed too much. Margarine was reported as the most cholesterol containing item. Fats were associated with health concerns by majority of participants. Seventy six percent of participants believed that there was a relationship between oil and fat consumption and cardiovascular diseases. The findings of this study suggest that Turkish consumers hold positive attitudes towards edible oils such as olive oil and other vegetable oils. On the other hand, they are aware of the health risks linked to fat consumption.

In the present study, it was aimed to produce free-flowing date powders using various levels of inulin as dryingaid agent (10, 20, 30, 40, and 50%) through hot-air drying at 60°C for 24 h. Effects of different inulin ratios on physicochemical properties of date powders were investigated. This is the first report which evaluated the suitability of this prebiotic carbohydrate as drying-aid agent to fabricate date powders. Inulin addition yielded date powders with high flowability. On the other hand, contents of bioactive compounds including total phenolics, flavonoids, and condensed tannins of date powders decreased significantly (P<0.05) as the inulin concentration increased from 10% to 50% Accordingly, DPPH-radical inhibition capacities reduced in date powders containing higher levels of inulin. Furthermore, significant correlations were detected between bioactives contents and antioxidant activity of date samples. The results showed that free-flowing date powders with improved prebiotic content may be produced by incorporating inulin up to ratio of 50% and used as sugar substitute in different food products.

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The aim of this study is to identify the edible oils and fat consumption habits of Turkish consumers. A questionnaire to evaluate the attitude of consumers toward various edible oils and fats was administered to 300 individuals in Manisa central districts. Olive and sunflower oils were reported to be consumed daily, while hazelnut and corn oils were not preferred. "Brand" (35%) was the primary influencer of edible oil purchasing decision of Turkish consumers. On the other hand, the most important criterion in the oil consumption of the respondents was "flavor" (41%). The present study also showed that Turkish consumers have positive attitudes towards olive oil and other vegetable oils.