ArticleFood science & nutrition2025
Development of Biscuit Formulation Enriched With Tomato Paste Waste Using Integrated AHP-TOPSIS Method.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
A high amount of waste is generated in tomato paste production. This waste contains tomato peel and seeds which are rich in food components such as carotenoids, phenolic compounds, mineral matters, dietary fibers, proteins, and fats. Therefore, it draws attention as a good enrichment material. In this study, biscuit production was carried out using tomato paste production waste powder (TPWP) at ratios of 0% (control), 6% (TPW6), 12% (TPW12), and 18% (TPW18). In the study, firstly, various chemical, physical, and sensory properties of the biscuit samples were determined. In biscuits, the amount of protein, fat, ash, total dietary fiber, insoluble dietary fiber, P, K, Ca, Mg, Mn, total phenolic, lycopene and β-carotene contents,
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