PDF(Pubmed)
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.
摘要：
番茄是一种广泛种植的作物，其加工产生大量废物，如纸浆，种子,和剥皮。近年来,这些废物在高附加值食品生产中的价值化在实现环境可持续性和零废物方面越来越受欢迎。从这个角度来看,干番茄皮（DTP-1%，2%,3%,4%)面粉包含在汉堡包配方中。在帕蒂样品中，灰,碳水化合物，由于DTP面粉的高纤维含量，膳食纤维含量增加，而水分和脂肪百分比随着DTP面粉量的增加而降低(p<0.05)。包含DTP面粉可延缓烹饪过程中的脂质氧化（p<0.05）。在包括4%DTP面粉的样品中计算出显著最高的蒸煮产率。并行,保水能力，水分,脂肪保留值随DTP面粉含量的增加而增加(p<0.05)。DTP面粉对肉饼的富集导致质地变硬，少发胶，和一个黑暗的，更多的红色和黄色（p<0.05）。与对照(0%DTP)相比,含有1%或2%DTP面粉的汉堡样品在感官小组中以更接近的分数进行分级。总的来说,我们的发现表明，高达2％的DTP面粉可用于改善肉饼样品的营养和技术特性。
