Yıl:2023   Cilt: 9   Sayı: 1   Alan: Ziraat, Orman ve Su Ürünleri Temel Alanı

  1. Anasayfa
  2. Makale Listesi
  3. ID: 136

Bushra Bader Jerad SHAMMARİ ORCID Icon

The influence of tomato seed flour on the nutritional value and quality of bread

The purpose of this research was to enhance the bread's quality by adding tomato seed flour to it. At the levels of 2, 4, and 7%, tomato seed flour was substituted by wheat flour for producing bread. bread quality was evaluated and contrasted with that of bread without tomato seed using its physical, color, crumb cell, textural, and sensory qualities physicochemical characteristics, amino acid and minerals content were determined .The analysis revealed that the tomato seed flour had moisture 11.33%, protein 31.66%, crude fat 20% , total ash 3.16 % and carboyhdrates 35.5%, The sample has a lot of magnesium content 29mg/g, sodium 15.7mg/g , potassium 7.06 mg/g, and calcium 0.76mg/g are the highest content 75.77 mg/g ,Iron 72.28 mg/g , Zin 57.645 mg/g and Cu 14,205 mg/g . According to the findings, the seeds revealed a high protein content 31.66% rich in Lucien and lysine. Finally, the tomato seed can be regarded as a good source of minerals and protein in nature.

Anahtar Kelimeler: Tomato seed flour, Chemical composition, Amino acid, Mineral content, bread


The influence of tomato seed flour on the nutritional value and quality of bread

The purpose of this research was to enhance the bread's quality by adding tomato seed flour to it. At the levels of 2, 4, and 7%, tomato seed flour was substituted by wheat flour for producing bread. bread quality was evaluated and contrasted with that of bread without tomato seed using its physical, color, crumb cell, textural, and sensory qualities physicochemical characteristics, amino acid and minerals content were determined .The analysis revealed that the tomato seed flour had moisture 11.33%, protein 31.66%, crude fat 20% , total ash 3.16 % and carboyhdrates 35.5%, The sample has a lot of magnesium content 29mg/g, sodium 15.7mg/g , potassium 7.06 mg/g, and calcium 0.76mg/g are the highest content 75.77 mg/g ,Iron 72.28 mg/g , Zin 57.645 mg/g and Cu 14,205 mg/g . According to the findings, the seeds revealed a high protein content 31.66% rich in Lucien and lysine. Finally, the tomato seed can be regarded as a good source of minerals and protein in nature.

Keywords: Tomato seed flour, Chemical composition, Amino acid, Mineral content, bread

Sayfa Aralığı: 89-98


Atıf İçin

Shammari, B. B. J. (2023). The influence of tomato seed flour on the nutritional value and quality of bread. Journal of Current Research on Engineering, Science and Technology, 9 (1), 89-98.


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