Utilization of Tomato and Strawberry Processing By-products in the Production of Health-beneficial Bakery Products
Abstract: Tomato pomace is the leftover by-product from processing tomatoes into juice, sauce, and paste. It includes peels, seeds, pulp, stems, and other plant parts. Similarly, strawberry pomace is the byproduct from processing strawberries for juice, jam, or puree. Strawberry pomace powder (SPP) and tomato peel powder (TPP) are rich in dietary fiber, antioxidants, and bioactive compounds, offering various health benefits. This study sought to ascertain how the addition of TPP or SPP affected the technological, nutritional, and chemical properties of biscuits, crackers, and rusks. We substituted the wheat flour (72%) with TPP and SPP at 10, 20, 30, and 40% (w/w) ratios. Following prepare and bake the final products. Total dietary fibers, total phenolics, total flavonoids, Mg, Ca, and K levels, and antioxidant activity values were significantly increased (p < 0.05) with the addition of TPP or SPP. Hardness, cohesiveness, polyphenol content, and antioxidant capacity also rose when TPP and SPP concentrations rose, but water activity fell. The addition of SPP also intensified the sweetness of the cookies, indicating that the biscuits develop a flavor enhancer role while crackers and rusks have a bitter taste. Based on the sensory and compositional characteristics, it was detected that 20 % and 30% of TPP or SPP substitutions may be used to enhance biscuits, crackers, and rusks quality. In addition, they are a good source of anthocyanin, lycopene, and dietary fiber
Keywords: Tomato peel powder, Strawberry pomace powder, Antioxidant, texture profile analysis, Sensory analysis
Publication year 2024
Pages 528-556
Organization Name
serial title Current Science International
Author(s) from ARC
Publication Type Journal
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