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Tomato processing byproduct valorization in bread and muffin: improvement in physicochemical properties and shelf life stability

Journal of Food Science and Technology volume 55, pages 2560–2568 (2018)Cite this article

Abstract

Tomato processing industry generates huge waste like tomato skin, seed, and pulp which creates environmental issues. Since tomato pomace contains bioactive compounds and pigments, present study was conducted to investigate the effect of tomato pomace addition on physicochemical characteristics and shelf-life stability of the developed bread and muffin. Refined flour was partially substituted with 35 and 40% tomato pomace in bread and muffin, respectively. Tomato pomace addition in bread and muffin was observed to significantly (p < 0.05) increase the dietary fiber, vitamin C, antioxidant activity and minerals (Na, K, Mg, Ca, Fe). The color parameters for bread and muffins were quantified in terms of L* (lightness), a* (redness/greenness) and b* (yellowness/blueness). There was an increase in a* and b*, while L* values decreased. Tomato based bread and muffin were found to possess softer texture as compared to control products. Microbial study has depicted the enhanced shelf-life of tomato based bread and muffin. Shelf life of preservative added tomato based bread was 8 days and muffins were 12 days. Tomato pomace could be a very useful commodity for incorporation into bread and muffin to have a complete nutritive food product.

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Acknowledgements

CEO, CIAB is duly acknowledged for his continuous support and encouragement. The authors are highly thankful to Department of Biotechnology (DBT) for financial support (BT/PR12546/PFN/20/976/2014). This work has been filed as a patent with Application No. 201711042760.

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  1. Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Knowledge City, Mohali, PB, 140306, India

    Deepak Mehta, Priyanka Prasad, Rajender S. Sangwan & Sudesh Kumar Yadav

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  1. Deepak Mehta
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  2. Priyanka Prasad
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  3. Rajender S. Sangwan
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  4. Sudesh Kumar Yadav
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Correspondence to Sudesh Kumar Yadav.

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Mehta, D., Prasad, P., Sangwan, R.S. et al. Tomato processing byproduct valorization in bread and muffin: improvement in physicochemical properties and shelf life stability. J Food Sci Technol 55, 2560–2568 (2018). https://doi.org/10.1007/s13197-018-3176-0

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  • DOI: https://doi.org/10.1007/s13197-018-3176-0

Keywords

  • Tomato pomace
  • By-product
  • Bread
  • Muffin
  • Nutrition
  • Shelf-life