Some chemical, physical and sensory properties of soda crackers supplemented with tomato seed

Abstract

In this study, the potential use of tomato paste waste material tomato seed in crackers was studied. Thus, it was studied to determine the usability of tomato seeds which were known as rich in active food ingredients in human nutrition. During the production of cracker, wheat flour was partially (2%, 4% and 6%) substituted with tomato seed meal. In the study, it was found that substitution of tomato seed meal into wheat flour caused a significant (p<0.05) increase in protein, oil, ash, soluble, insoluble and total dietary fiber contents, minerals (Mg, Ca, P, Mn, Fe), total phenolics and antioxidant capacity values. Cracker samples having tomato seed had significantly different (p<0.05) L and a values, and similar (p>0.05) b values with control crackers. Color, flavor and crispiness values of all crackers were similar in sensory evaluation. But crackers having 6% of tomato seed meal received significantly (p<0.05) lower scores in flavor and overall acceptability.