|
Production and development of tomato crispsfrom tomato pomace |
|---|---|
| รหัสดีโอไอ | |
| Creator | Natcharee Jirukkakul |
| Title | Production and development of tomato crispsfrom tomato pomace |
| Publisher | Research and Technology Transfer Affairs Division.Khon Kaen University. |
| Publication Year | 2560 |
| Journal Title | Asia-Pacific Journal of Science and Technology (APST) |
| Journal Vol. | 22 |
| Journal No. | 3 |
| Page no. | 1-5 |
| Keyword | Tomato,Pomace, Crisps |
| URL Website | https://tci-thaijo.org/index.php/APST/index |
| Website title | https://tci-thaijo.org/index.php/APST/article/view/84865 |
| ISSN | 2539-6293 |
| Abstract | The production of a crispy snack made from tomato pomace is not only a way to increase nutrition, but it can also increase the value of the byproductsfrom the tomato industry. Therefore, the objectives of this research were to produce threeflavorsof tomato crisp:spicy, original,and sesame (to be used in cereals). Tomato pomace obtainedfrom twotomato sauce factories in Nong Khai, Thailand,was used to prepare the crisps. We found thatspicy tomato crisps had a higher level of consumer acceptancethan the original orsesame flavors. The source of the tomato pomace didnot differ significantly amongthe different treatments. The chemical composition of the tomato crispswith the highest acceptance was8.58, 4.36, 2.14, 12.72, and 46.48 % for protein, fat, fiber, ash, and carbohydrates, respectively. The lightness, red color, and yellow color were 51.55, 13.68 and 27.50, respectively. The brittleness and crispiness of that sample were 1.248 mm and 13.03 N/mm, respectively. |
