Physicochemical characterization of tomato pomace powder
2018
Belović, Miona (https://orcid.org/0000-0002-1547-9072) | Torbica, Aleksandra (https://orcid.org/0000-0002-9627-1598) | Pajić-Lijaković, Ivana (https://orcid.org/0000-0001-9663-6916) | Tomić, Jelena | Lončarević, Ivana (https://orcid.org/0000-0001-5028-8514) | Petrović, Jovana
The purpose of this study was to evaluate the properties of tomato pomace powder as a potential ingredient. Tomato pomace powder was obtained by freeze-drying of tomato processing by-product, and its nutritional composition, particle size distribution, gelling properties and rheological properties under low oscillatory strain conditions were determined. Dietary fibre was shown to be the main component of tomato pomace powder, comprising about 60% of its dry weight. Tomato pomace powder contained significant amount of insoluble dietary fibre, including cellulose (13.44%), while pectic substances were present in moderate amounts (4.66%). Dried tomato pomace was shown to be rich in potassium (2597 mg/100 g), while linoleic acid was the most abundant fatty acid, comprising 47.81% of total fatty acids. Tomato pomace powder had wide particle size distribution (spread = 7.95) and high specific surface area (0.0544 m2/g) due to applied production processes which included freeze-drying and subsequent grinding in a coffee grinder. Its water retention capacity (3.58) could be compared to those of other dried fruit and vegetable processing by-products. The microstructure of tomato pomace powder suspension (12.5%) could be represented as a composite of insoluble particles surrounded by pectin network. The system behaviour could be described as viscoelastic solid since storage modulus (G‟) was higher than the loss modulus (G‟‟) at all tested frequencies (0.1-10 Hz) for 12.5% suspension. Based on its nutritional composition and physical properties, it can be concluded that tomato pomace powder represents a promising ingredient both as a main ingredient and an additive. Its high dietary fibre content, water retention capacity and viscoelastic solid properties make it a potential thickener, sugar and fat replacer and improver of textural properties in different food products.
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