Physico-Chemical Characteristics of Cookies Prepared with Tomato Pomace Powder

Bhat, Mudasir Ahmad; Ahsan, Hafiza

doi:10.4172/2157-7110.1000543

Cited by 11 publications

(7 citation statements)

References 6 publications

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“…The reduction in the L* value is associated with the development of the interaction between reducing sugars and proteins (Millard reaction) , and the caramelization of sugars under heat treatment (Usman et al, 2020). A similar observation has been reported for cookies made from tomato waste (Bhat et al, 2016). For the a*, which measures the redness (+) to greeness (-).…”

Section: Dietary Fiber Content and Quality Characteristics Of Fiber-e...supporting

confidence: 81%

Impact of Fiber-Rich Fraction of Banana Peels as Dietary Fiber Source for Production of Fiber-Enriched Cookies

Magdy,

Elsaeidy,

El-Nemr

2023

Zagazig Journal of Agricultural Research

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Interest in dietary fiber as a functional ingredient is steadily increasing especially those that come from manufacturing waste. The present study aimed to investigate the effects of the addition of alcohol-insoluble fraction from banana peels (AIF-BP) at different particle sizes (PS)on cookies. AIF-BP was characterized by higher content of dietary fiber as well as its Water holding capacity (WHC) and Oil holding capacity (OHC) in respect of its PS. As portion of AIF-BP and PS increased farinograph parameters of water absorption (WA), dough development time (DDT) and dough weakening (DW) increased but had inverse effect on dough stability (DST). Fiber-enriched cookies (FEC) with lower spread ration and higher hardness were companied with the increment in AIF-BP at higher PS. All the sensory attributes of experimental and control FEC were acceptable.

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Section: Dietary Fiber Content and Quality Characteristics Of Fiber-e...supporting

confidence: 81%

Impact of Fiber-Rich Fraction of Banana Peels as Dietary Fiber Source for Production of Fiber-Enriched Cookies

Magdy,

Elsaeidy,

El-Nemr

2023

Zagazig Journal of Agricultural Research

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“…Also, according to Carlson et al [34], from the technological point of view, high levels of 20% tomato seed flour addition in wheat flour increased loaf volume of bread. However, higher levels such as 25% tomato pomace addition in wheat flour presented a negative effect on the flavor quality of bakery products as Bhat and Ahsan [30] reported.…”

Section: Flour Compositesmentioning

confidence: 93%

“…In addition, compared to other seed sources, no anti-nutritional constituents have been reported in tomato seeds [29], a fact that make them a better source of proteins compared to other non-conventional sources.The use of tomato seeds in order to improve the quality of food products were less studied. These studies were focused especially on the use of the dried pomace [30,31] or tomato peels in food products [32,33]. However, the use of tomato seed in bread making has been previously reported in a few studies [34][35][36] which were especially referring to the tomato seed addition effect on bread quality.…”

mentioning

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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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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“…Similarly, cookies prepared by seed containing tomato pomace powder (0%, 5%, 10%, 15%, 20%, and 25%) were evaluated for their physicochemical and sensory qualities. The cookies with a 5% substitution of pomace powder were found to be acceptable [79].…”

Section: Applications As An Ingredient In Functional Foodsmentioning

confidence: 94%

Valorization Potential of Tomato (Solanum lycopersicum L.) Seed: Nutraceutical Quality, Food Properties, Safety Aspects, and Application as a Health-Promoting Ingredient in Foods

et al. 2022

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The tomato is a member of the Solanaceae family and is a crop that is widely cultivated around the world due to its sweet, sour, salty, juicy, and nutritious berries. The processing of tomatoes generates a significant amount of waste in the form of tomato pomace, which includes seeds and skin. Tomato seeds are reservoirs of various nutrients, such as proteins, carbohydrates, lipids, minerals, and vitamins. These components make tomato seeds an important ingredient for application in food matrices. This review discusses the functional food properties of tomato seeds and their scope of utilization as major ingredients in the functional food industry. In addition, this review describes the development of tomato seeds as a potential nutritional and nutraceutical ingredient, along with recent updates on research conducted worldwide. This is the first review that demonstrates the nutritional profile of tomato seeds along with its diverse functional food properties and application as a functional food ingredient.

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Physico-Chemical Characteristics of Cookies Prepared with Tomato Pomace Powder

Cited by 11 publications

References 6 publications

Impact of Fiber-Rich Fraction of Banana Peels as Dietary Fiber Source for Production of Fiber-Enriched Cookies

Impact of Fiber-Rich Fraction of Banana Peels as Dietary Fiber Source for Production of Fiber-Enriched Cookies

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

Valorization Potential of Tomato (Solanum lycopersicum L.) Seed: Nutraceutical Quality, Food Properties, Safety Aspects, and Application as a Health-Promoting Ingredient in Foods

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