Use of tomato pomace, mango seeds kernel and pomegranate peels powders for the production of functional biscuits
Other Title(s)
استخدام مساحيق تفل الطماطم، بذور المانجو و قشور الرمان لإنتاج البسكويت الوظيفي
Joint Authors
Sulayman, Abd al-Rahman Muhammad Ahmad
Yusuf, Muhammad Rashad Jawdah
Salim, Basmah Rashad
al-Salihi, Kamal Mahfuz
Source
Zagazig Journal for Agricultural Researches
Issue
Vol. 47, Issue 4 (31 Aug. 2020), pp.1011-1023, 13 p.
Publisher
Zagazig University Faculty of Agriculture
Publication Date
2020-08-31
Country of Publication
Egypt
No. of Pages
13
Main Subjects
Topics
Abstract EN
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.
American Psychological Association (APA)
Salim, Basmah Rashad& al-Salihi, Kamal Mahfuz& Sulayman, Abd al-Rahman Muhammad Ahmad& Yusuf, Muhammad Rashad Jawdah. 2020. Use of tomato pomace, mango seeds kernel and pomegranate peels powders for the production of functional biscuits. Zagazig Journal for Agricultural Researches،Vol. 47, no. 4, pp.1011-1023.
https://search.emarefa.net/detail/BIM-1023841
Modern Language Association (MLA)
Salim, Basmah Rashad…[et al.]. Use of tomato pomace, mango seeds kernel and pomegranate peels powders for the production of functional biscuits. Zagazig Journal for Agricultural Researches Vol. 47, no. 4 (2020), pp.1011-1023.
https://search.emarefa.net/detail/BIM-1023841
American Medical Association (AMA)
Salim, Basmah Rashad& al-Salihi, Kamal Mahfuz& Sulayman, Abd al-Rahman Muhammad Ahmad& Yusuf, Muhammad Rashad Jawdah. Use of tomato pomace, mango seeds kernel and pomegranate peels powders for the production of functional biscuits. Zagazig Journal for Agricultural Researches. 2020. Vol. 47, no. 4, pp.1011-1023.
https://search.emarefa.net/detail/BIM-1023841
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1023841