Enrichment of multigrain cookies with tomato pomace powder

Abstract

Now a days baking industry is one of the large segments of food processing industries. Increased awareness of people led them change the eating pattern and choose healthy food including multigrain flour base products. Tomato pomace, a by-product from tomato processing is a source of valuable bioactive components and can be used in value added product preparation. The study was carried out to utilize tomato pomace powder in multigrain (wheat, finger millet and oats) cookies to assess the nutritive value and cost of prepared multigrain cookies. Multigrain cookies were prepared in four different proportions (whole wheat flour: tomato pomace powder as 31:2, 29:4, 27:6, and 25:8) by replacing the amount of whole wheat flour with the tomato pomace powder and subjected to quality evaluation (physical, sensorial, nutritional and functional) and production cost estimation. The results revealed highest acceptability of multigrain cookies prepared with 6% tomato pomace powder in terms of colour (8.1), taste (7.6), flavor (7.9), texture (7.6) and overall acceptability (7.9). The lycopene content (0.78-1.50mg/100g), beta carotene (30.14-124.15mcg/100g), total phenolic content (0.82-1.34mg GAE/g)and DPPH % inhibition (21.88-40.95%) exhibited increasing trend in developed cookies with increase in tomato pomace powder. The moisture, fat and carbohydrate content were decreased with increase in tomato pomace powder in multigrain cookies, whereas ash, protein and crude fibers showed increasing trend with increase in tomato pomace powder in cookies. The total cost of production for tomato pomace powder (6%) multigrain cookies was estimated as Rs. 200.55per kg.