Production and development of tomato crisps from tomato pomace
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Abstract
The production of a crispy snack made from tomato pomace is not only a way to increase the nutritional content of a food, but it can also increase the value of by-products from the tomato industry. The objective of this research was to produce a spicy tomato crisp that can be used in cereals. Tomato pomace from two tomato sauce factories in Nong Khai, Thailand, was used to prepare the tomato crisps. The results showed that spicy tomato crisps had higher consumer acceptance than the original or sesame tomato crisps. The tomato pomace used as a starting material was not significantly different in any of the treatments. The chemical composition of the tomato crisps with the highest acceptance showed values 8.58, 4.36, 2.14, 12.72, and 46.48% for protein, fat, fiber, ash, and carbohydrate, respectively. The lightness, red color, and yellow color values were 51.55, 13.68 and 27.50, respectively. The brittleness and crispiness of that sample were 1.248 mm to fracture and 13.03 N/mm, respectively.
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References
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