RT Journal T1 CHARACTERIZATION, OXIDATIVE PERSPECTIVES AND CONSUMER ACCEPTABILITY OF TOMATO WASTE POWDER SUPPLEMENTED COOKIES A1 U. Ahmad A1 Z. Mushtaq A1 R. S. Ahmad A1 N. Asghar JF Journal of Animal and Plant Sciences JO JAPS SN 1018-7081 VO 27 IS 6 SP 2045 OP 2055 YR 2017 FD 2017/12/01 DO DOI NA AB

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 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.

K1 Tomato, Lycopene, Cookies, Physico-chemical, Rancidity PB Pakistan Agricultural Scientists Forum LK https://thejaps.org.pk/AbstractView.aspx?mid=2017-JAPS-256