食品加工与技术杂志

抽象的

Physico-Chemical Characteristics of Cookies Prepared with Tomato Pomace Powder

Mudasir Ahmad Bhat and Hafiza Ahsan

This study was conducted to investigate the physico-chemical characteristics of cookies added with different levels of tomato pomace powder. Cookies were prepared with six different levels of tomato pomace powder (0, 5, 10, 15, 20 and 25%) and the physicochemical properties were examined. Crude protein and ash content of cookies containing 20, 25% of tomato pomace powders were significantly higher than those of control and rest of treatments (p<0.05). The spread factor of control cookie was higher than that of cookies containing 5, 10, 15, 20 and 25% of tomato pomace powder. The incorporation of tomato pomace powder in cookie lowered the lightness values but increased redness and yellowness values. Sensory evaluation revealed that overall desirability scores were not significantly different between control and tomato pomace powder incorporated cookies. The cookies up to 5% substitution of powder were found acceptable by the consumers.