Fatty Acid Composition and Sensory Properties of Tarhanas Prepared by Processed Tomato and Paprika Waste Materials

Abstract

Tomato and paprika seed oils contain high percentages of unsaturated fatty acids (UFAs). In this study, tomato and paprika pomaces and seeds were used as a natural source of essential fatty acids in tarhanas, a traditional fermented wheat flour-yogurt mixture food product. Wheat flour of tarhana was partially (15, 25 and 35%) substituted with tomato and paprika seeds and pomaces. Oil content and fatty acid composition of seeds, pomaces and tarhana samples and sensory properties of tarhana soups were determined. All tarhana samples prepared with waste materials had significantly (P<0.05) higher total UFA and lower total saturated fatty acid contents than the control. Tarhana soups with tomato seed, paprika seed and paprika pomace substituting 15% of flour and the control sample were equally liked in sensory evaluation. In conclusion, tomato and paprika waste materials are natural sources of essential fatty acids and can be successfully used in tarhana production. Practical Applications: The tomato and paprika seeds and peel residues contain bioactive compounds, such as dietary fiber, essential fatty acids, minerals, phenolic compounds and carotenoids. Only a small portion of these by-products is utilized directly for human consumption, and tarhana could be a good carrier for the health beneficial constituents of these by-products. In this study, tomato and paprika seeds and pomaces were used as good sources of essential fatty acids in tarhana production. Results of sensory analysis indicated that these wastes may be effectively incorporated into tarhana up to the substitution level of 15%. However, the amount of vegetable oil added into tarhana soups should be reduced because these waste materials are high in oil content. Final tarhana soups contain health beneficial constituents like essential fatty acids, and the use of waste materials in food production could be a solution for disposal problems and environmental pollution. © 2012 Wiley Periodicals, Inc.