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Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers
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...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9686889/ https://www.ncbi.nlm.nih.gov/pubmed/36358460 http://dx.doi.org/10.3390/antiox11112087 |
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author | Nakov, Gjore Brandolini, Andrea Estivi, Lorenzo Bertuglia, Katia Ivanova, Nastia Jukić, Marko Komlenić, Daliborka Koceva Lukinac, Jasmina Hidalgo, Alyssa |
author_facet | Nakov, Gjore Brandolini, Andrea Estivi, Lorenzo Bertuglia, Katia Ivanova, Nastia Jukić, Marko Komlenić, Daliborka Koceva Lukinac, Jasmina Hidalgo, Alyssa |
author_sort | Nakov, Gjore |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-9686889 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-96868892022-11-25 Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers Nakov, Gjore Brandolini, Andrea Estivi, Lorenzo Bertuglia, Katia Ivanova, Nastia Jukić, Marko Komlenić, Daliborka Koceva Lukinac, Jasmina Hidalgo, Alyssa Antioxidants (Basel) Article 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. MDPI 2022-10-22 /pmc/articles/PMC9686889/ /pubmed/36358460 http://dx.doi.org/10.3390/antiox11112087 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Nakov, Gjore Brandolini, Andrea Estivi, Lorenzo Bertuglia, Katia Ivanova, Nastia Jukić, Marko Komlenić, Daliborka Koceva Lukinac, Jasmina Hidalgo, Alyssa Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers |
title | Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers |
title_full | Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers |
title_fullStr | Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers |
title_full_unstemmed | Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers |
title_short | Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers |
title_sort | effect of tomato pomace addition on chemical, technological, nutritional, and sensorial properties of cream crackers |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9686889/ https://www.ncbi.nlm.nih.gov/pubmed/36358460 http://dx.doi.org/10.3390/antiox11112087 |
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