期刊
ANTIOXIDANTS
卷 11, 期 11, 页码 -出版社
MDPI
DOI: 10.3390/antiox11112087
关键词
carotenoids; antioxidant capacity; by-products; flavonoids; fibre; HPLC; phenolic acids; tocols
资金
- COST (European Cooperation in Science and Technology) [FULLRECO4US-CA20133]
The addition of tomato pomace improves the nutritional and technological characteristics of cream crackers, increasing ash, fat, protein, dietary fiber, carotenoids, tocols, phenolic compounds, and antioxidant activity while decreasing hardness. Cream crackers with 8% tomato pomace showed the best sensory quality, suggesting the potential for utilizing tomato waste in food products for both nutritional enhancement and waste reduction.
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.
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