CHARACTERIZATION, OXIDATIVE PERSPECTIVES AND CONSUMER ACCEPTABILITY OF TOMATO WASTE POWDER SUPPLEMENTED COOKIES
U. Ahmad1, Z. Mushtaq1, R. S. Ahmad2 and N. Asghar2
1Department of Food Science, Nutrition & Home Economics, Govt. College University, Faisalabad
2Institute of Home and Food Sciences, Faculty of Science and Technology, Govt. College University, Faisalabad
Corresponding author’s email: firstname.lastname@example.org
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.
Key words: Tomato, Lycopene, Cookies, Physico-chemical, Rancidity.