Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers

Abstract

The aim of this research was to determine the influence of tomato pomace (TP) addition on the chemical, nutritional, and technological characteristics of cream crackers made from wheat flour and 4%, 6%, 8%, and 10% TP. The TP-enriched cream crackers showed progressively increasing ash (from 0.69 of the control to 1.22 g/100 g dry matter of the 10% TP sample), fat (from 11.39 to 13.04 g/100 g), protein (from 13.53 to 15.60 g/100 g), total dietary fibre (from 4.08 to 7.80), carotenoids (from 0.55 to 8.56 mg/kg), tocols (from 57.59 to 71.63 mg/kg), free phenolic acids (from 100.08 to 277.37 mg/kg), free flavonoids (from 0.0 to 45.28 mg/kg), bound flavonoids (from 0.0 to 27.71 mg/kg), and fatty acids contents, antioxidant activity and dough viscosity. The colour coordinates increased via augmenting the amounts of TP. Thickness, volume, and specific volume decreased gradually with increasing TP; the enrichment reduced cracker hardness from 65.42 N (control) to 26.28 N (crackers with 10% TP), while the snapping force rose. Cream crackers with 8% TP showed the best sensory quality. Tomato pomace addition improves the nutritional quality of foods; furthermore, its recycling will help to solve the problems linked to the disposal of this industry waste.

Effect of Debittering with Different Solvents and Ultrasound on Carotenoids, Tocopherols, and Phenolics of Lupinus albus Seeds

“…After centrifugation at 11,200× g , the pooled supernatants (which contained the soluble-free or the soluble-conjugated fractions) and the sediment (which contained the insoluble-bound fraction) were recovered. For the free phenolic extraction [ 36 ] the supernatant was evaporated under vacuum at 35 °C for 50 min with a Laborota 4000 rotary evaporator (Heidolph, Milan, Italy), dried under nitrogen flux, resuspended in 2 mL of methanol:water (8:2 v / v ), and filtered with a 0.45 μm PTFE membrane. For the soluble-conjugated phenolics [ 37 ], the supernatant was evaporated under vacuum at 35 °C for 18 min.…”

“…The extracts were clarified with sodium sulphate, filtered through 110 μm glass fiber (Whatman, Maidstone, England), evaporated under vacuum at 35 °C for 5 min, resuspended in 2 mL of methanol:water (1:1 v / v ), and filtered with a 0.22 μm PTFE membrane (Millipore, Carrigtwohill Co., Cork, Ireland). For the analysis of the insoluble-bound phenolic compounds [ 36 ], the sediment was digested and then extracted as outlined above for the soluble-conjugated phenolics.…”

Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review

“…Lycopene content in TP varies greatly depending on the tomato variety and extraction conditions. The lycopene content of peels is two and a half and five times greater than that of seeds and pulp, respectively [ 9 , 19 ]. Its concentration in the peels can reach 288 mg/100 g [ 6 ].…”

“…In contrast, the carbohydrate content decreased with increasing the level of substitution [ 97 , 99 , 100 ]. Cream crackers made from wheat flour and TPP showed the same tendencies with increasing carotenoids and tocols content [ 19 ]. Moreover, Mironeasa and colleagues [ 98 ] reported that in the composite flours made from wheat flour and tomato seed flour, the fat, protein, and ash increased as the level of tomato seed flour increased, whereas the moisture content decreased.…”

“…Various food applications of TP, including its bioactive compounds, have been widely reported in the literature. Notably, studies have been conducted on adding TP or part of its constituents as a functional ingredient to improve the physicochemical and sensory properties and extend the shelf life of foods [ [16] , [17] , [18] , [19] , [20] ]. In this review, we have summarized the most recent developments in the food valorization of TP, especially the effect of pomace or some of its constituents on the physicochemical properties and shelf life of foods.…”