Utilization of tomato industry by-products in production of pan bread
Abstract:
ABSTRACT
This study was carried out to investigate the utilization of tomato processing wastes as replacement of wheat flour at different levels (5, 10 and 15%) to prepare pan bread rich protein and minerals. In this respect. The chemical composition of wheat flours and tomato wastes were determined. Elemental analysis of both defatted tomato seed, defatted tomato peel and wheat flour were performed. Amino acids of tomato seeds and peels protein were identified and quantified.. the fatty acids composition of these oils were also identified and quantified. In addition, Chemical composition and Sensory evaluation of prepared pan bread were also determined. The obtained results revealed that. The defatted tomato seeds contain 36.17% crude protein, 28.11% crude fiber and 5.20% ash while, defatted tomato peels contain 17.33% crude protein, 66.32% crude fiber and 4.11% ash. The most predominant elements in the seeds and peels were phosphorus, potassium, magnesium, sodium and calcium, where their values were 870, 630, 410, 510 and 550 mg/100g in the seeds and 540, 610, 375, 620 and 239 in the peels, respectively. The elements Fe, Mn, Zn and Cu are in lowest values in seeds and peels. The major abundant fatty acid either in tomato seeds or tomato peels oil is linoleic acid where its values were 47.56 and 36.70%, respectively followed by oleic then palmitic in tomato seeds oil and palmitic then oleic in tomato peels oil . The major essential amino acids in seeds protein were leucine, Lysine, phenylalanine and valine, while the most predominant essential amino acids in peel protein were leucine, lysine, Isoleucine and phenylalanine. The results of Sensory evaluation indicated that the pan bread contained tomato seeds up to 15% as substitution of wheat flour were acceptable.
Publication year 2016
Pages 201-206
Organization Name
serial title J. Food Dairy Sci., Monsoura Univ
Author(s) from ARC
Publication Type Journal
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