Innovative Products from Sweet Bell Pepper, Tomato and Their Pomace

Abstract: The bell sweet peppers and tomato are of the most important fruits worldwide. The current study was carried out to utilized from green, yellow, red pepper and tomato for preparation of a new products (dibs and beef burger of high fiber) in order to invade the local and global markets. Moisture, crude fiber, total sugar, pH value, total soluble solids, bioactive compounds, antioxidant activity and organoleptic properties for fresh bell sweet peppers, tomato and dibs were evaluated. It contains of flavonoids and phenolic acids in addition to beta carotene, anthocyanin and lycopene, which are considered beneficial compounds with regard to health benefits. The addition of green, yellow, red and tomato pomace, at different levels (10 and 20%) improves the culinary characteristics and water holding capacity (WHC) of the beef burger. The organoleptic properties of dibs from three stages of colored peppers and tomato showed that they were highly accepted by the panelists. Also, data noticed that red sweet pepper dibs had high scores for all organoleptic characteristics. The organoleptic evaluation indicated that there were insignificant differences in color, texture and odor of meat beef burger blends for the control sample. This work recommended the surplus agricultural production of colored pepper and tomato can be used to produce dibs; also, must be integrated of these promising healthy nutrients for production of meat product.
Publication year 2024
Organization Name
Author(s) from ARC
External authors (outside ARC)
    حنان أحمد عبد العزيز معهد بحوث تكنولوجيا الأغذية، مركز البحوث الزراعية، الجيزة، مصر
Publication Type Journal
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