ArticleAntioxidants (Basel, Switzerland)2022
Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers.
Article in Antioxidants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- From Waste to Functional Snack: Drying Kinetics, Neural Network Modeling, and Utilization of Tomato Pomace in Cracker Formulation.Food science & nutrition · 2026Article
- Physicochemical and rheological properties of mousses with the addition of grape and tomato seed and skin powder as waste raw materials.Scientific reports · 2026Article
- Synergistic Effects of Tomato and Soy in Gluten-Free Noodles: Unveiling Antioxidant, Physicochemical, and Sensory Properties.Food science & nutrition · 2026Article
- Enhancing the Antioxidant and Nutritional Profile of Gluten-Free Sourdough Bread Using Hemp Press Cake Meal.Foods (Basel, Switzerland) · 2025Article
- Nutritional and Antioxidant Valorization of Grape Pomace from Argentinian Vino De La Costa and Italian Cabernet Wines.Foods (Basel, Switzerland) · 2025Article
- Peptide-Rich Yeast Fractions from Brewer's Spent Yeast: A Scalable Fractionation Approach and Their Functional Application in Bakery Products.Foods (Basel, Switzerland) · 2025Article
- Development of Biscuit Formulation Enriched With Tomato Paste Waste Using Integrated AHP-TOPSIS Method.Food science & nutrition · 2025Article
- Antioxidant Bioaccessibility of Cooked Gluten-Free Pasta Enriched with Tomato Pomace or Linseed Meal.Foods (Basel, Switzerland) · 2024Article
- Small-Sized Tomato Pomace: Source of Bioactive Compounds and Ingredient for Sustainable Production of Functional Bread.Foods (Basel, Switzerland) · 2024Article
- Extra-virgin olive oil enriched with lycopene: From industrial tomato by-products to consumer.Food science & nutrition · 2024Article
- Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks.Foods (Basel, Switzerland) · 2024Article
- Review
- Selected fruit pomaces: Nutritional profile, health benefits, and applications in functional foods and feeds.Current research in food science · 2024Review
- Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder.Foods (Basel, Switzerland) · 2023Article
- Antioxidant Properties of Gluten-Free Pasta Enriched with Vegetable By-Products.Molecules (Basel, Switzerland) · 2022Article
- Effect of Debittering with Different Solvents and Ultrasound on Carotenoids, Tocopherols, and Phenolics ofAntioxidants (Basel, Switzerland) · 2022Article
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this research was to determine the influence of tomato pomace (TP) addition on the chemical, nutritional, and technological characteristics of cream crackers made from wheat flour and 4%, 6%, 8%, and 10% TP. The TP-enriched cream crackers showed progressively increasing ash (from 0.69 of the control to 1.22 g/100 g dry matter of the 10% TP sample), fat (from 11.39 to 13.04 g/100 g), protein (from 13.53 to 15.60 g/100 g), total dietary fibre (from 4.08 to 7.80), carotenoids (from 0.55 to 8.56 mg/kg), tocols (from 57.59 to 71.63 mg/kg), free phenolic acids (from 100.08 to 277.37 mg/kg), free flavonoids (from 0.0 to 45.28 mg/kg), bound flavonoids (from 0.0 to 27.71 mg/kg), and fatty acids contents, antioxidant activity and dough viscosity. The colour coordinates increased via augmenting the amounts of TP. Thickness, volume, and specific volume decreased gradually with increasing TP; the enrichment reduced cracker hardness from 65.42 N (control) to 26.28 N (crackers with 10% TP), while the snapping force rose. Cream crackers with 8% TP showed the best sensory quality. Tomato pomace addition improves the nutritional quality of foods; furthermore, its recycling will help to solve the problems linked to the disposal of this industry waste.
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