Effects of tomato pomace supplementation on chemical and nutritional properties of crackers

Abstract

Tomato paste waste materials are rich in bioactive food components, but have a low economic value. In this study, the potential use of tomato pomace in crackers was studied. Wheat flour was partially (4%, 8%, 12%) substituted with dried tomato pomace meal. Tomato pomace addition caused a significant (p<0.05) increase in protein, ash, dietary fiber (soluble, insoluble, total), minerals (Mg, Ca, K, P, Mn, Zn, Fe), total phenolics, antioxidant capacity, Hunter a and b color values, but decrease in L value. Although the samples having 12% tomato pomace had lower scores, the crackers were liked statistically equally by the panelists.