Effect of rye bread enriched with tomato pomace on fat absorption and lipid metabolism in rats fed a high‐fat diet

Bajerska, Joanna; Chmurzyńska, Agata; Mildner–Szkudlarz, Sylwia; Drzymała-Czyż, Sławomira

doi:10.1002/jsfa.6899

Cited by 11 publications

(18 citation statements)

References 46 publications

(69 reference statements)

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“…The parameters for power-law equations which were used to describe the dependence of moduli on the oscillation frequency are shown in Table 3. As it may be seen, the dependency of G' and G" dynamic moduli on the oscillation frequency was well modeled by Equations (1,2) in the range of tested frequency from 1 to 20 Hz. The coefficient of determination (R 2 ) values was higher than 0.999 and 0.960 for G' and G", respectively, showing that the power law model was adequate in modeling the viscoelastic properties of dough samples.…”

Section: Influence Of Tomato Seed Flour On Mixolab Dough Rheological mentioning

confidence: 73%

“…Tomato (Lycopersicon esculentum) is one of the most consumed vegetables, as raw (fresh), cooked, in food preparations and as processed products such as tomato juice, puree, paste, ketchup, sauce and canned tomato. Due to its nutritional and bioactive components, the foods products in which tomato is incorporated represents a valuable source of minerals, vitamins and antioxidants, namely lycopene, which varies according to the tomato variety, maturity and agro-environmental factors during growth [1,2]. Post-harvest storage conditions [3,4] and processing technology [5] also influence the tomatoes and tomato-based food products.…”

Section: Introductionmentioning

confidence: 99%

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Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

Mironeasa

Codină

2019

Foods

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The rheological and microstructural aspects of the dough samples prepared from wheat flour and different levels of tomato seed flour (TSF) were investigated by rheology methods through the Mixolab device, dynamic rheology and epifluorescence light microscopy (EFLM). The Mixolab results indicated that replacing wheat flour with TSF increased dough development time, stability, and viscosity during the initial heating-cooling cycle and decreased alpha amylase activity. The dynamic rheological data showed that the storage modulus G' and loss modulus G" increased with the level of TSF addition. Creep-recovery tests of the samples indicated that dough elastic recovery was in a high percentage after stress removal for all the samples in which TSF was incorporated in wheat flour. Using EFLM all the samples seemed homogeneous showing a compact dough matrix structure. The parameters measured with Mixolab during mixing were in agreement with the dynamic rheological data and in accordance with the EFLM structure images. These results are useful for bakery producers in order to develop new products in which tomato seed flour may be incorporated especially for wheat flours of a good quality for bread making and high wet gluten content. The addition of TSF may have a strength effect on the dough system and will increase the nutritional value of the bakery products.2 of 15 are used in animal feed or as soil fertilizers [11]. However, today there is an increasing trend of using this by-product as a source of functional components in different products knowing that the tomato pomace is a rich source of valuable compounds which can be recovered and used in food, pharmaceutical and cosmetic industries as natural ingredients [12,13]. In the chemical composition of tomato pomace high level of total dietary fibers, proteins, fats and medium amounts of ash are found [14].The peel and seed by-products of tomato pomace represents approximately 20-50 g·kg −1 of the initial weight of tomatoes and can be used individually or combined [14]. Regarding the combined utilization, the literature reports that, due to the significant amounts of bioactive phytochemicals from tomato pomace, it can be used as natural antioxidants for the formulation of functional foods, or as additives in food systems to extend their shelf-life [15][16][17]. Other studies showed that tomato pomace can be considered a good source of some macroelements, such as potassium, manganese and calcium and microelements, i.e., copper and zinc, which are cofactors of the antioxidant enzymes [15]. As individual part of by products, many studies [16][17][18][19] highlighted the possibility of using the tomato peels as a source of carotenoids and antioxidants to enrich various foods products or to produce new functional ones. The other part of tomato by-product, tomato seeds, account for approximately 10% of the fruit and 60% of the total by-product and contain a high amount for protein, fat and mineral elements such as potassium, calcium, iron, manganese, zinc and copper [14,20]. To...

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Section: Influence Of Tomato Seed Flour On Mixolab Dough Rheological mentioning

confidence: 73%

Section: Introductionmentioning

confidence: 99%

Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

Mironeasa

Codină

2019

Foods

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“…Fruit fibers failed to promote weight reduction and beneficial effects on the metabolism of carbohydrates and lipids (Bajerska, Chmurzynska, Mildner-Szkudlarz, & Drzymała-Czyz, 2015;Ojo et al, 2016). In addition, the report of the Scientific Advisory Committee on Nutrition (2015) states that no significant association was found between fruit fiber intake and cardiovascular disease, as well as coronary events.…”

Section: Effects Of Dietary Intake Of Icf and Cfsm On Serum Parametermentioning

confidence: 99%

Influence of low molecular weight compounds associated to cashew ( Anacardium occidentale L.) fiber on lipid metabolism, glycemia and insulinemia of normal mice

Carvalho

Santos²,

Lima

et al. 2018

Bioactive Carbohydrates and Dietary Fibre

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The objective of this study was to evaluate the effect of cashew fiber wheter or not associated with low molecular weight compounds on lipid profile, abdominal adiposity, glycemia and insulinemia and serum concentration of ghrelin and leptin hormones from normal mice. We evaluated the cashew fiber in its integral form (IcF) and the cashew fiber after being submitted to the process of extraction of low molecular weight metabolites (cFSM). The two fibers were incorporated into the feed of male Swiss mice for 15 weeks. At the end of the treatment, blood glucose, total cholesterol and fractions, triglycerides, urea, AST, ALT, hormone levels of insulin, leptin and ghrelin were analyzed, as well as GSH and hepatic MDA. The consumption of cFSM diet promoted reduction of glycemia, insulin and ghrelin. Animals fed the IcF diet showed hyperlipidemia, hyperleptinemia and increased abdominal fat. In addition, no changes were observed in the lipid profile of the animals, in the abdominal adiposity and in the leptin hormone in the group that received cFSM diet. We conclude that the removal of small molecules is fundamental to use cashew fiber as a functional food with possible health benefits.

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“…The insoluble-soluble fibre ratio in tomato pomace is 10:1, which makes these fibres more similar to those originating from cereals (García Herrera et al, 2010). In addition, tomato pomace proteins are rich in lysine, making it suitable for fortification of low-lysine foods, such as those based on cereals (Bajerska et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Previous studies that dealt with the enrichment of cereal based product with tomato pomace have included the enrichment of wheat bread (Majzoobi et al, 2011;Nour et al, 2015), rye bread (Bajerska et al, 2015), snack foods produced from extruded barley (Altan et al, 2008) and extruded durum wheat (Yağcı and Göğüş, 2008).…”

Section: Introductionmentioning

confidence: 99%

The influence of addition of dried tomato pomace on the physical and sensory properties of whole grain rye flour cookies

Tomić¹,

Belović²,

Torbica³

et al. 2016

Food & Feed Res

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One of the potential raw materials which could be used for production of food with added nutritional value is tomato pomace, a by-product from tomato processing. On the other hand, requirements of consumers for diverse food with potential for health benefits impose the need for creation of products made from different cereals. In this respect, the aim of this study was to evaluate the influence of addition of dried tomato pomace on the physical and sensory properties of whole grain rye flour cookies. The whole grain rye flour was substituted with tomato pomace powder in two levels (15% and 25%) in the standard formulation of short-dough cookie. The quality of final products was evaluated by instrumental and sensory methods. The results clearly demonstrated that redness (+a*) and yellowness (+b*) were highly influenced by level of tomato pomace in the cookie formulations due to its content of carotenoid pigments.The spread factor of the cookies made with addition of tomato pomace powder was higher than the control sample. Hardness of the cookie samples decreased for approximately 50% for the cookie sample with 25% tomato pomace level substitution when compared with control sample. According to the results of sensory analysis, substitution level of 15% caused decrease of surface roughness, fracturability, and granularity, as well as increase of caramel flavour intensity. Substitution level of 25% caused higher degree of cookie softening and more pronounced tomato flavour.

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Effect of rye bread enriched with tomato pomace on fat absorption and lipid metabolism in rats fed a high‐fat diet

Cited by 11 publications

References 46 publications

Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

Influence of low molecular weight compounds associated to cashew ( Anacardium occidentale L.) fiber on lipid metabolism, glycemia and insulinemia of normal mice

The influence of addition of dried tomato pomace on the physical and sensory properties of whole grain rye flour cookies

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