USE OF TOMATO POMACE, MANGO SEEDS KERNEL AND POMEGRANATE PEELS POWDERS FOR THE PRODUCTION OF FUNCTIONAL BISCUITS

B. Salem
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引用次数: 6

Abstract

This study was carried out to evaluate the chemical and phenolic contents of some by- products tomato pomace powders (TPP), mango seeds kernel powder (MSKP), and pomegranate peels powder (PPP), Also the effect of substitution of wheat flour with 2.5, 5.0, 7.5 and 10% of (TPP), (MSKP), and (PPP) on chemical, phenolic contents and sensory characteristics of biscuits was studied. Results showed that, wheat flour showed higher moisture and total carbohydrate contents. Tomato pomace powder showed high crude protein, and crude fiber contents. Mango seeds kernel powder had the highest lipids content and pomegranate peels powder had the highest ash and crude fiber contents. For total phenolic and flavonoid content, TPP contain the highest total phenolic and flavonoid content followed by PPP and finally MSKP. Also, the partial replacement of wheat flour with TPP, MSKP and PPP increased chemical composition percentage (moisture, crude protein, lipids, ash, and crude fiber), minerals content (i.e., K, Ca, Mg, Na, Mn, Fe, and Zn) and dietary fiber content (i.e., total, soluble and insoluble dietary fibers) of biscuit samples. However, total carbohydrates were decreased in parallel with increasing the level of substitution compared with control biscuit samples. Biscuit treatments containing TPP, MSKP and PPP had recorded the same minerals dietary fiber content. The partial replacement of wheat flour with TPP, MSKP and PPP increased total phenolic and flavonoid contents of biscuit samples compared with control sample in parallel with increasing the level of substitution. Biscuit treatments containing TPP had the highest total phenolic and flavonoid contents followed by PPP and finally MSKP treatments. The sensory evaluation characters, taste, colour, appearance, crispness, and overall acceptability, have no significant difference between the control sample and biscuit samples which substituted with 2.5, 5, and 7.5% of MSKP and TPP.
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利用番茄渣、芒果籽仁、石榴皮粉制作功能性饼干
本研究对番茄渣粉、芒果仁粉和石榴皮粉的化学和酚类含量进行了评价,并研究了用2.5%、5.0%、7.5%和10%的(TPP)、(MSKP)和(PPP)替代小麦粉对饼干化学、酚类含量和感官特性的影响。结果表明,小麦粉具有较高的水分和总碳水化合物含量。番茄渣粉具有较高的粗蛋白质和粗纤维含量。芒果籽仁粉的脂质含量最高,石榴皮粉的灰分和粗纤维含量最高。总酚和黄酮含量方面,TPP的总酚和总黄酮含量最高,其次是PPP,最后是MSKP。此外,用TPP、MSKP和PPP部分取代小麦粉增加了饼干样品的化学成分百分比(水分、粗蛋白、脂质、灰分和粗纤维)、矿物质含量(即K、Ca、Mg、Na、Mn、Fe和Zn)和膳食纤维含量(即总膳食纤维、可溶性膳食纤维和不溶性膳食纤维)。然而,与对照饼干样品相比,总碳水化合物随着替代水平的增加而减少。含有TPP、MSKP和PPP的饼干处理记录了相同的矿物质膳食纤维含量。与对照样品相比,用TPP、MSKP和PPP部分替代小麦粉提高了饼干样品的总酚和类黄酮含量,同时提高了替代水平。含TPP的饼干处理总酚和类黄酮含量最高,其次是PPP处理,最后是MSKP处理。对照样品和用2.5%、5%和7.5%的MSKP和TPP替代的饼干样品在感官评价特征、味道、颜色、外观、脆度和总体可接受性方面没有显著差异。
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