EFFECT OF USING TOMATO POMACE POWDER AS A BY-PRODUCT FROM FOOD FACTORIES ON SENSORIAL, RHEOLOGICAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF PIZZA ADOUGH.

Abstract

Abstract The objective of this study feasibility of using tomato pomace powder (TPP) as a by-product from food industry to produce pizza dough were utilized in substituting part of wheat flour (72% extra.) at two levels (7 and 12 %) .At the first, organoleptic properties of different pizza samples were evaluated, then chemical, rheological, physicochemical and total bacterial and fungi count were studied. The results indicated that tomato pomacepowder was extremely in protein, ash, dietary fiber as compared with wheat flour (72% extra).Also; tomato pomacepowder has the highest percentage of lycopene (9.17 mg/100g) and Vitamin C (44.6mg/100g). Sensorial evaluation showed that there were significant differences between pizza samples containing tomato pomacepowder substitution with 7 and 12% compared with control pizza (100%wheat flour 72% extra.).However pizza sample which prepared substation with 12% tomato pomace powder was significantly higher than control sample which prepared with 100%wheat flour (72% extra) at all sensory characteristics except taste property. The rheological characteristics for pizza dough formulae were studied. Water absorption increased significantly with increasing tomato pomace powder (TPP) from 7 to 12%. Dough stability and Elasticity wereincreased whereasextensibility values decreased. Also, firmness were increased significantly with increasing (TPP).pizza prepared from 12% tomato pomace powder had a higher ratio of dietary fiber, protein and ash. The results indicated that addition of tomato pomace powder as a by-product from food factories up to 12 % was feasible to produce sensorial acceptable pizza. In generally, it can be stated that enrichment of pizza with tomato pomace powder is advantageous due to the increased nutritional value, as tomato pomace powder is rich source of dietary fiber, vitamin c, lycopene and Β-carotene. Keywords: pizza, food processing by-product, tomato pomace, sensorial, chemical and rheological characteristics, microbiological.