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Bread enriched in lycopene and other bioactive compounds by addition of dry tomato waste

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Abstract

The tomato processing industry generates high amounts of waste, mainly tomato skins and seeds, which create environmental problems. These residues are attractive sources of valuable bioactive components and pigments. A relatively simple recovery technology could consist of production of powders to be directly incorporated into foods. Tomato waste coming from a Romanian tomato processing unit were analyzed for the content of several bioactive compounds like ascorbic acid, β-carotene, lycopene, total phenolics, mineral and trace elements. In addition, its antioxidant capacity was assayed. Results revealed that tomato waste (skins and seeds) could be successfully utilized as functional ingredient for the formulation of antioxidant rich functional foods. Dry tomato processing waste were used to supplement wheat flour at 6 and 10 % levels (w/w flour basis) and the effects on the bread’s physicochemical, baking and sensorial characteristics were studied. The following changes were observed: increase in moisture content, titratable acidity and bread crumb elasticity, reduction in specific volume and bread crumb porosity. The addition of dry tomato waste at 6 % resulted in bread with good sensory characteristics and overall acceptability but as the amount of dry tomato waste increased to 10 %, bread was less acceptable.

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Acknowledgments

This work benefited from the networking activities within the european funded COST ACTION FA1106 QualityFruit

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Authors and Affiliations

  1. Department of Horticulture & Food Science, University of Craiova, 13 A.I.Cuza Street, 200585, Craiova, Romania

    Violeta Nour & Mira Elena Ionica

  2. Department of Chemistry, University of Craiova, 107 Calea Bucuresti Street, 200529, Craiova, Romania

    Ion Trandafir

Authors
  1. Violeta Nour
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  2. Mira Elena Ionica
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  3. Ion Trandafir
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Correspondence to Violeta Nour.

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Nour, V., Ionica, M.E. & Trandafir, I. Bread enriched in lycopene and other bioactive compounds by addition of dry tomato waste. J Food Sci Technol 52, 8260–8267 (2015). https://doi.org/10.1007/s13197-015-1934-9

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  • DOI: https://doi.org/10.1007/s13197-015-1934-9

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