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Description
Tomatoes are among the most widely produced fruits globally, with an estimated annual production of approximately 190 million metric tons. While they are commonly consumed fresh, the majority are processed into products such as tomato juice, ketchup, purée, and sauce. These processing methods generate significant amounts of by-products, the most notable being tomato pomace. Tomato pomace is often regarded as industrial waste, posing a challenge for the food industry.
However, due to its high nutritional value—particularly its rich content of dietary fiber, lycopene, and minerals—tomato pomace has potential as a functional food ingredient. Especially, dietary fiber constitutes up to 50% of its dry weight, making it a promising candidate for partial wheat flour replacement in various food applications.
This study investigates the effect of incorporating tomato pomace as a wheat flour substitute in functional crackers, specifically examining its impact on mastication, bolus formation, and salivation. Seven trained evaluators participated in sensory tests conducted in the food laboratory at the Faculty of Technology and Metallurgy in Skopje. Each evaluator assessed a control cracker made with wheat flour and a test sample in which 5% of the wheat flour was replaced with tomato pomace (granulation: 0.5 mm). The findings provide correlation between bolus formation, bolus texture, mastication and saliva absorption in crackers containing tomato pomace.
Keywords: tomato pomace, functional crackers, food waste, textural characteristics, bolus formation
| Scientific Sections | Biomass |
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