[{
  "type": "article-journal",
  "title": "CHARACTERIZATION, OXIDATIVE PERSPECTIVES AND CONSUMER ACCEPTABILITY OF TOMATO WASTE POWDER SUPPLEMENTED COOKIES",
  "author": [
    {
      "family": "Ahmad",
      "given": ""
    },
    {
      "family": "Mushtaq",
      "given": ""
    },
    {
      "family": "Ahmad",
      "given": ""
    },
    {
      "family": "Asghar",
      "given": ""
    }
  ],
  "issued": {
    "date-parts": [[2017]]
  },
  "container-title": "Journal of Animal and Plant Sciences",
  "ISSN": "1018-7081",
  "volume": "27",
  "issue": "6",
  "page": "2045-2055",
  "DOI": "NA",
  "abstract": "<p>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 &micro;g/100g). All properties of cookies were affected significantly by the addition of TWP from T1 to T3.&nbsp; During storage TWP had a non-significant 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.</p>",
  "publisher": "Pakistan Agricultural Scientists Forum",
  "URL": "https://thejaps.org.pk/AbstractView.aspx?mid=2017-JAPS-256"
}]