Characterization, Oxidative Perspectives and Consumer Acceptability of Tomato Waste Powder Supplemented Cookies.

U Ahmad; Z Mushtaq; RS Ahmad; N Asghar

Author(s)

U Ahmad Department of Food Science, Nutrition & Home Economics, Govt. College University, Faisalabad,

Z Mushtaq Department of Food Science, Nutrition & Home Economics, Govt. College University, Faisalabad,

RS Ahmad Institute of Home and Food Sciences, Faculty of Science and Technology, Govt. College University, Faisalabad,

N Asghar Institute of Home and Food Sciences, Faculty of Science and Technology, Govt. College University, Faisalabad,

Abstract

Tomato waste products (peels and seeds) are rich source of nutrients and bioactive substances, which play a significant role in enhancing the nutritional profile and prolonging shelf life. For this purpose, the effect of tomato waste powder (TWP) at different replacing levels (2, 4 and 8 %) on the physico-chemical, rancidity and organoleptic properties of cookies at storage intervals of 0, 15, 30 and 45 days were evaluated. Results demonstrated that TWP had high contents of protein (18.96 %), crude fiber (21.03 %), total phenols (48.35 mg GAE/100g) and lycopene (466 µg/100g). All properties of cookies were affected significantly by the addition of TWP from T1 to T3. During storage TWP had a nonsignificant effect on physicochemical properties with the exception of moisture. Rancidity parameters decreased significantly from T0 (control sample without TWP) to T3 (Sample with 8% TWP) and increased with storage, but the change was less than control (without TWP). Cookies supplemented with 4% TWP were most liked by judges. Conclusively, TWP could be used to improve storage stability of food products.

Publication Details

Page(s) 2045-2055

DOI DOI not available

Published Journal: Journal of Animal and Plant sciences, Volume: 27, Issue: 6, Year: 2017

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Keywords

cookies, Rancidity, Lycopene, Physico-chemical

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