Development of Value-Added Pancakes Enriched with Tomato Peel By-Product
DOI:
https://doi.org/10.24925/turjaf.v14i6.1528-1535.8587Keywords:
By-Product, Functional food, Lycopene, Pancake, Tomato peelAbstract
The aim of the study was to valorize tomato processing waste by incorporating tomato peel powder (TPP) into pancake formulations at 2.5%, 5%, 7.5%, and 10%. The effects of TPP enrichment on the physicochemical, textural and sensory properties of the pancakes were evaluated. The total phenolic content showed a significant increase from 33.52±1.86 mg gallic acid equivalent (GAE)/g (d.b.) in the control to 80.59±1.29 mg GAE/g (d.b.) at a 10% TPP level, while TPP itself showed the highest phenolic concentration of 157.05±9.06 mg GAE/g (d.b.). Antioxidant activity, indicated by percentage inhibition, showed an improvement, elevating from 27.98±0.63% (d.b.) in the control to 78.54±4.96% (d.b.) in the sample with 10% TPP. Color analysis revealed a significant decrease in L* values as TPP content increased, leading to darker pancake surfaces. Textural analysis showed a consistent decline in hardness, dropping from 19045±446.91 g in the control to 5213±545.16 g at the 10% TPP level. Sensory assessments indicated a tendency toward higher scores for appearance, color, texture, taste, and overall acceptability in TPP-enriched samples compared to the control. In conclusion, the addition of tomato peel powder improved textural and sensory attributes of pancakes, demonstrating its potential as a natural ingredient and a sustainable method for reducing food waste.
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