Back to Search Start Over

From Waste to Consumption: Tomato Peel Flour in Hamburger Patty Production.

Authors :
Karslıoğlu, Betül
Soncu, Eda Demirok
Nekoyu, Beyzanur
Karakuş, Erdem
Bekdemir, Gülsedef
Şahin, Barış
Source :
Foods; Jul2024, Vol. 13 Issue 14, p2218, 20p
Publication Year :
2024

Abstract

Tomato is a widely cultivated crop and its processing produces large quantities of wastes, such as pulp, seed, and peel. In recent years, the valorization of these wastes in the production of high-value-added food products has gained popularity in achieving environmental sustainability and zero waste. From this viewpoint, dried tomato peel (DTP-1%, 2%, 3%, 4%) flour was included in hamburger formulations. In patty samples, ash, carbohydrate, and dietary fiber amounts were increased due to the high fiber content of DTP flour, while moisture and fat percentages decreased with increasing amounts of DTP flour (p < 0.05). The inclusion of DTP flour retarded lipid oxidation during cooking (p < 0.05). The significantly highest cooking yield was calculated in samples including 4% DTP flour. In parallel, water-holding capacity, moisture, and fat retention values increased with increasing levels of DTP flour (p < 0.05). The enrichment of patties with DTP flour resulted in hard texture, less gumminess, and a darker, more reddish and yellowish color (p < 0.05). Hamburger samples containing 1% or 2% DTP flour were graded with closer scores in the sensory panel as compared to the control (0% DTP). Overall, our findings demonstrated that DTP flour up to 2% could be used to improve the nutritional and technological properties of patty samples. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
23048158
Volume :
13
Issue :
14
Database :
Complementary Index
Journal :
Foods
Publication Type :
Academic Journal
Accession number :
178696794
Full Text :
https://doi.org/10.3390/foods13142218