Kassab, H. (2007). UTILIZATION OF TOMATO CANNERY WASTES (SEEDS) IN FOOD PURPOSES. Journal of Food and Dairy Sciences, 32(4), 2661-2671. doi: 10.21608/jfds.2021.200241
Hanan Kassab. "UTILIZATION OF TOMATO CANNERY WASTES (SEEDS) IN FOOD PURPOSES". Journal of Food and Dairy Sciences, 32, 4, 2007, 2661-2671. doi: 10.21608/jfds.2021.200241
Kassab, H. (2007). 'UTILIZATION OF TOMATO CANNERY WASTES (SEEDS) IN FOOD PURPOSES', Journal of Food and Dairy Sciences, 32(4), pp. 2661-2671. doi: 10.21608/jfds.2021.200241
Kassab, H. UTILIZATION OF TOMATO CANNERY WASTES (SEEDS) IN FOOD PURPOSES. Journal of Food and Dairy Sciences, 2007; 32(4): 2661-2671. doi: 10.21608/jfds.2021.200241
UTILIZATION OF TOMATO CANNERY WASTES (SEEDS) IN FOOD PURPOSES
Food Sci. and Tech. Dep., Fac. of Agric. Kafrelsheikh Univ.
Abstract
Tomato seeds as a waste was obtained from Edfina Company for food preservation, Alexandria. These seeds were cleaned, spreaded, dried and ground. The chemical composition, amino acids, fatty acids and some minerals of tomato seeds were assessed. The ground tomato seeds were added to wheat flour by ratio 5, 10 and 15%, respectively. Also, tomato seeds were added to beef burger during frozen storage and then analyzed at different period.
The results indicated that tomato seeds contain high amounts of protein, fat, crude fiber, essential and nonessential amino acids. As well as, the amino acids concentration were arranged in decreasing order glutamic, aspartic, arginine, leucine, lysine, phenylalanine, isoleucine, methionine and cystine was recorded the lowest value. Fatty acids of tomato seeds were contained mainly from palmitic as a saturated fatty acid while, oleic and linoleic as unsaturated fatty acids.
Addition of ground tomato seeds to wheat flour led to increase protein, ash, fiber, all essential and non essential amino acids of pie by increasing the level of added tomato seeds when compared with unsupplemented pie. Also, addition of tomato seeds up to 10% to wheat flour pie did not affect the overall acceptability of baked pies while, at level 15% samples started to affect in aroma, taste, texture and overall acceptability.
Fat content of treated beef burger with tomato seeds was decreased as the time of frozen storage period increased. Also, TBA, pH and acidity values of beef burger were gradually increased by increasing the frozen storage period while, the increment in the treated samples was lower in these parameters as compared with the untreated samples. The total unsaturated fatty acids especially C18: 2 and C8: 3 were decreased during frozen storage of beef burger.
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