Food Science Research Journal

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Tomato Pomace as a Functional Ingredient in Cookie Making


Affiliations
1 Sher-e-Kashmir University of Agriculture Science and Technology, Shalimar, Srinagar (J&K), India
     

   Subscribe/Renew Journal


Tomato pomace, a by-product of tomato juice industry, is a rich source of fibre and polyphenols. Also in view of the antioxidant property of pomace, it would play an important role in prevention of diseases. Tomato pomace procured from Food processing training centre (FPTC) SKUAST-K, Shalimar, contained 87.20% moisture, 1.10% ash and 6.20% of dietary fibre. Finely ground tomato pomace was incorporated in wheat flour at 5%, 10%, 15 %, 20% and 25% levels for development of cookies. Water absorption increased significantly from 58.20% to 67.30% with increase in pomace from 0% to 25%. Dough stability decreased and mixing tolerance index increased, indicating weakening of the dough. Resistance to extension values significantly increased from 330 to 625 BU whereas extensibility values decreased from 120 to 42 mm. Cookie were prepared from blends of wheat flour containing 0-25% tomato pomace. The diameter and spread factor of cookies increased from 53.25 to 53.80 mm and 77.1 to 81.02, respectively with increase in pomace content from 0% to 25%. The thickness of cookies decreased with increase in pomace levels. Volume of cookies decreased with incorporation of tomato pomace. Cookies prepared from 25% of tomato pomace had dietary fibre and total phenol content content of 10.23% and 6.20 mg GAE/100g as compared to control indicating that tomato pomace can serve as a good source of both polyphenols and dietary fibre.

Keywords

Tomato Pomace, Farinograph, Cookie, Dietary Fibre, Total Phenol Content.
Subscription Login to verify subscription
User
Notifications
Font Size


  • AACC (2000). Approved methods of the AACC (10th Ed.). St Paul, MN: American Association of Cereal Chemists (Methods 08-01, 30-25, 44- 15A, 46-10, 54-10, 54-21).

  • Aquino, A.C. M.S., Moes, R.S., Leao, K.M.M., Figueiredo, A.V.D. and Castro, A.A. (2010). Avaliacao fisico-quimica e aceitacao sensorial de biscoitos tipo cookies elaborados com farinha de residuos de acerola. Revista do Instituto Adolfo Lutz, 69(3) : 379-386.

  • Asami, D.K., Hong, Y.J., Barrett, D.M. and Mitchell, A.E. (2003). Comparison of total phenolic and ascorbic acid content of freeze dried and air dried marionberry, strawberry and corn grown using conventional, organic and sustainable agricultural practices. J. Agric. & Food Chem., 51: 1237-1241.

  • Assis, L.M., Zavareze, E.R., Raunz, A.L., Dias, A.R.G., Gutkoski, L.C. and Elias, M.C. (2009). Propriedades nutricionais, tecnologicas e sensoriais de biscoitos com substituicao de farinha de trigo por farinha de aveia ou farinha de arroz parboilizado. Alimentos e Nutricao, 20(1) : 15-24.

  • Bildstein, M.O., Garcia, J., Faraldi , M. and Colvine, S. (2009). Value added for the European tomato proceesing industry. Internation symposium on processing tomato, Tornado, Canada.

  • Borchani, C., Masmoudi, M., Besbes, S., Attia, H., Deroanne, C. and Blecker, C. (2011). Effect of date flesh fibre concentrate addition on dough performance and bread quality. J. Texture Studies, 42: 300-308.

  • Buttriss, J.L. and Stokes, C.S. (2008). Dietary fibre and health: an overview. Nutri. Bull., 33: 186-200.

  • Chen, H., Rubenthaler, G. L. and Schanus, E.G. (1988a). Effect of apple and cellulose on the physical properties of wheat flour. J. Food Sci., 53: 304-305.

  • Chen, H., Rubenthaler, G.L., Leung, H.K. and Baranowski, J.D. (1988b). Chemical, physical and baking properties of apple fibre compared with wheat and oat bran. Cereal Chem., 65 : 244–247.

  • Del Valle, M., Camara, M. and Torija, M.E. (2006). Chemical characteristics of tomato pomace. J. Food Sci. & Agric., 86: 1232-1236.

  • Fisher, R.A. (1970). Statistical methods for research workers. 14th Ed. Oliver and Boyd Ltd, London

  • Forsythe, W.A., Chenoweth, W.L. and Bennink, M.R. (1976). The effect of various dietary fibres on serum cholesterol and laxation in the rat. J. Nutri., 106 : 26–32.

  • Gallaher, D. and Schneeman, B.O. (2001). Dietary fibre. In : B. Bowman & Russel (Eds.), Present knowledge in nutrition (8th Ed., pp. 805). Washington, DC: ILSI.

  • Gomez, K.A. and Gomez, A.A. (1984). Statistical procedure for agricultural research. 2nd Ed. John Wiley and Sons, Inc., New York.

  • Hai-jung, C. (2007). Quality attributes of cookies prepared with tomato powder. J. Food Sci. & Nutri., 12: 229-233.

  • Hollmann J. and Lindhauer, M.G. (2004). Isolierung und Structur von Ballaststoffen auf Arabinoxylanbasis aus der Weizenkleie. Getreidetechnologie, 58: 343–348.

  • Perez, P.M.P. and Germani, R. (2007).Elaboracao de biscoitos tipo salgado, com alto teor de fibra alimentar, utilizando farinha de berinjela (Solanum melongena, L). Food Sci. & Techonol., 27(1) : 186-192.

  • Santucci, M.C.C., Alvim, I.D., Faria, E.V. and Sgarbieri, V.C. (2003). Efeito do enriquecimento de biscoitos tipo agua e sal com extrato de levedura (Saccharomyces sp.). Ciencia e Tecnologia de Alimentos, 23(3) : 441-446.

  • Souza, M.W., Ferreira, T.B. and Vieira, I.F. (2008). Composicao centesimal e propriedades funcionais tecnologicas da farinha da casca do maracuja. Alimentos e Nutricao, 19(1) : 33-36.

  • Tadeu- Pontes, M. A., Carvalheiro, F., Reseiro, J. C. and Amaral Colloco, M.T. (1996). Evaluation of product composition profile during an extrusion based process of tomace pomace transformation. Agro-Food Industry Hi-Tech, 39-40.

  • Thimmaiah, R.S. (1999). Standard methods of biochemical analysis. Kalyani Publishers. New Delhi.


Abstract Views: 170

PDF Views: 0




  • Tomato Pomace as a Functional Ingredient in Cookie Making

Abstract Views: 170  |  PDF Views: 0

Authors

Mudair Ahmad Bhat
Sher-e-Kashmir University of Agriculture Science and Technology, Shalimar, Srinagar (J&K), India
Hafiza Ahsan
Sher-e-Kashmir University of Agriculture Science and Technology, Shalimar, Srinagar (J&K), India
Lubna Masoodi
Sher-e-Kashmir University of Agriculture Science and Technology, Shalimar, Srinagar (J&K), India
Omar Bin Hameed
Sher-e-Kashmir University of Agriculture Science and Technology, Shalimar, Srinagar (J&K), India
Rehana Saleem
Sher-e-Kashmir University of Agriculture Science and Technology, Shalimar, Srinagar (J&K), India

Abstract


Tomato pomace, a by-product of tomato juice industry, is a rich source of fibre and polyphenols. Also in view of the antioxidant property of pomace, it would play an important role in prevention of diseases. Tomato pomace procured from Food processing training centre (FPTC) SKUAST-K, Shalimar, contained 87.20% moisture, 1.10% ash and 6.20% of dietary fibre. Finely ground tomato pomace was incorporated in wheat flour at 5%, 10%, 15 %, 20% and 25% levels for development of cookies. Water absorption increased significantly from 58.20% to 67.30% with increase in pomace from 0% to 25%. Dough stability decreased and mixing tolerance index increased, indicating weakening of the dough. Resistance to extension values significantly increased from 330 to 625 BU whereas extensibility values decreased from 120 to 42 mm. Cookie were prepared from blends of wheat flour containing 0-25% tomato pomace. The diameter and spread factor of cookies increased from 53.25 to 53.80 mm and 77.1 to 81.02, respectively with increase in pomace content from 0% to 25%. The thickness of cookies decreased with increase in pomace levels. Volume of cookies decreased with incorporation of tomato pomace. Cookies prepared from 25% of tomato pomace had dietary fibre and total phenol content content of 10.23% and 6.20 mg GAE/100g as compared to control indicating that tomato pomace can serve as a good source of both polyphenols and dietary fibre.

Keywords


Tomato Pomace, Farinograph, Cookie, Dietary Fibre, Total Phenol Content.

References