Abstract
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.
Highlights
Tomato pomace, a by-product of industrial processing of tomato, comprise about 47% (w/w) of the total tomato processed into tomato products (Del Valle et al, 2006; Kalogeropoulos et al, 2012)
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
The fibre and sugar content in the tomato pomace powder indicates a possible influence of these parameters on the physical and sensory characteristics of the final product, primarily in terms of the textural properties
Summary
A by-product of industrial processing of tomato, comprise about 47% (w/w) of the total tomato processed into tomato products (Del Valle et al, 2006; Kalogeropoulos et al, 2012). Tomato pomace consists mostly of skin, seeds, and vascular tissue, containing up to 60% of dietary fibre per dry weight (AlWandawi et al, 1985; Del Valle et al, 2006; Lenucci et al, 2013). By-product of tomato processing is characterized by the high moisture content (about 80%), which makes it susceptible to microbiological contamination (Al-Wandawi et al, 1985; Lenucci et al, 2013). Tomato pomace represents a source of bioactive phytochemicals, such as lycopene, β-carotene and phenolic compounds, predominantly hydroxycinnamic acids and flavonols (Chanforan et al, 2012; Kalogeropoulos et al, 2012).
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