Utilization of fiber powder from tomato processing by-product to increase nutrition in burger bun | เธเธฒเธฃเนเธเนเธเธฃเธฐเนเธขเธเธเนเธเธญเธเนเธขเธญเธฒเธซเธฒเธฃเธเธเธเธฒเธเธชเนเธงเธเนเธซเธฅเธทเธญเธเธญเธเธเธฒเธฃเนเธเธฃเธฃเธนเธเธกเธฐเนเธเธทเธญเนเธเธจเนเธเธทเนเธญเนเธเธดเนเธกเธเธธเธเธเนเธฒเธเธฒเธเนเธ เธเธเธฒเธเธฒเธฃเธเธเธกเธเธฑเธเนเธเธญเธฃเนเนเธเธญเธฃเน
2007
Linchong Suklampoo(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Science. Department of Applied Biology) | Benjawan Chooparikorn(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Science. Department of Applied Biology) | Parichat Gunyabun(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Science. Department of Applied Biology) | Usanee Ruangrong(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Science. Department of Applied Biology)
Tomato peel and seeds from tomato processing by-product were used to obtain fiber powder and were utilized in burger bun to increase nutrition. The effects of drying temperature (45, 50, 55 and 60 deg C for 6 hours) on qualities of the obtained fiber powder were investigated. The results showed that the appropriate drying temperature was 55 deg C for 6 hours and the fiber powder contained 4.87 percent moisture content, 38.27 percent crude fiber, 17.12 percent protein and had lycopene content 25.86 mg/100g sample. The water and oil holding capacity were 6.60 g water/g dry sample and 2.34 g oil/ g dry sample, respectively. Utilization of fiber powder for partial replacing of wheat flour was 0, 1, 2, 3, 4 and 5 percent (w/w) of total flour in burger bun. It was found that increasing the level of fiber powder in the burger bun resulted in increased lycopene content and increased sample hardness. Sensory evaluation results showed that increasing of fiber powder addition was decreased the sensory properties of burger buns. However, the fiber powder can be added in burger buns at 3 percent (w/w) and the products were accepted by panelists. Proximate analysis for nutritional quality revealed that fortification fiber powder increased lycopene content, fiber and protein. At 3 percent of fiber powder fortified in burger bun had lycopene content 6.52 mg/100 g sample, 6.64 percent fiber and 8.25 percent protein higher than control.
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