The influence of addition of dried tomato pomace on the physical and sensory properties of whole grain rye flour cookies

Tomić, Jelena M.; Belović, Miona M.; Torbica, Aleksandra M.; Pajin, Biljana S.; Lončarević, Ivana S.; Petrović, Jovana S.; Fišteš, Aleksandar Z.

The influence of addition of dried tomato pomace on the physical and sensory properties of whole grain rye flour cookies

2016

Tomić, Jelena M. (Institute of Food Technology, Novi Sad (Serbia)) | Belović, Miona M. (Institute of Food Technology, Novi Sad (Serbia)) | Torbica, Aleksandra M. (Institute of Food Technology, Novi Sad (Serbia)) | Pajin, Biljana S. (Faculty of Technology, Novi Sad (Serbia)) | Lončarević, Ivana S. (Faculty of Technology, Novi Sad (Serbia)) | Petrović, Jovana S. (Faculty of Technology, Novi Sad (Serbia)) | Fišteš, Aleksandar Z. (Faculty of Technology, Novi Sad (Serbia))

One of the potential raw materials which could be used for production of food with added nutritional value is tomato pomace, a by-product from tomato processing. On the other hand, requirements of consumers for diverse food with potential for health benefits impose the need for creation of products made from different cereals. In this respect, the aim of this study was to evaluate the influence of addition of dried tomato pomace on the physical and sensory properties of whole grain rye flour cookies. The whole grain rye flour was substituted with tomato pomace powder in two levels (15% and 25%) in the standard formulation of short-dough cookie. The quality of final products was evaluated by instrumental and sensory methods. The results clearly demonstrated that redness (+a*) and yellowness (+b*) were highly influenced by level of tomato pomace in the cookie formulations due to its content of carotenoid pigments.The spread factor of the cookies made with addition of tomato pomace powder was higher than the control sample. Hardness of the cookie samples decreased for approximately 50% for the cookie sample with 25% tomato pomace level substitution when compared with control sample. According to the results of sensory analysis, substitution level of 15% caused decrease of surface roughness, fracturability, and granularity, as well as increase of caramel flavour intensity. Substitution level of 25% caused higher degree of cookie softening and more pronounced tomato flavour.

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