El-Araby, G. (2022). Processing Untraditional Formula from Snacks using Apple and Tomato Pomace Powder as a Source of Dietary Fiber and Antioxidants. Journal of Food and Dairy Sciences, 13(4), 59-64. doi: 10.21608/jfds.2022.133269.1051
Ghada M. El-Araby. "Processing Untraditional Formula from Snacks using Apple and Tomato Pomace Powder as a Source of Dietary Fiber and Antioxidants". Journal of Food and Dairy Sciences, 13, 4, 2022, 59-64. doi: 10.21608/jfds.2022.133269.1051
El-Araby, G. (2022). 'Processing Untraditional Formula from Snacks using Apple and Tomato Pomace Powder as a Source of Dietary Fiber and Antioxidants', Journal of Food and Dairy Sciences, 13(4), pp. 59-64. doi: 10.21608/jfds.2022.133269.1051
El-Araby, G. Processing Untraditional Formula from Snacks using Apple and Tomato Pomace Powder as a Source of Dietary Fiber and Antioxidants. Journal of Food and Dairy Sciences, 2022; 13(4): 59-64. doi: 10.21608/jfds.2022.133269.1051
Processing Untraditional Formula from Snacks using Apple and Tomato Pomace Powder as a Source of Dietary Fiber and Antioxidants
Food Science department, Faculty of Agriculture, Zagazig University, Egypt
Abstract
Fruits and vegetables generate large volume of wastes annually. They constitute an excellent source of bioactive compounds, which have a positive impact on health and are known to modulate the metabolic processes as well as influence the cellular activities in the human health due to their antioxidant, anti-cancer, anti-inflammation and anti-atherogenic properties; depending upon the pathway and their bioavailability in the body.This study aims to develop some snacks supplemented with apple-pomace powder and tomato-pomace powder as sources of antioxidant dietary fiber and thus improve their nutritional properties. Where wheat flour was partially replaced (10 and 20%) by both apple-pomace powder and tomato-pomace powder. The results showed that fortification of the snacks with both apple-pomace powder and tomato-pomace powder increased the contents of protein, ash, fiber, calcium, potassium and phenolic compounds of the supplemented snacks and this rise is proportional to the percentage of replacement. The results of the sensory evaluation showed an increase in the overall acceptability values for all snack mixtures, but the snacks prepared by replacing wheat flour with apple-pomace powder in both concentrations 10 and 20% gave higher sensory evaluation values compared to their equivalents processed from tomato pomace powder. So, it can be concluded that the replacement of wheat flour with pomace powder and tomato pomace in the manufacture of snacks up to 20% increased the content of total phenolic compounds and dietary fiber of the product. Hence, it can be used as a ready-to-eat food by consumers who are looking for a healthy diet.
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