| The effect of vitamin D coated with tomato pulp fiber on the physicochemical and textural properties of tomato paste |
| Paper ID : 1305-NICAME1402 |
| Authors: |
|
ahmad Nourmohammadi *1, maryam mohammadi1, ebrahim ahmadi1, mostafa karami2 1Department of Biosystems Engineering, Bu Ali Sina University, Hamedan, Iran 2Department of Food Industry, Faculty of Food Science and Industry, Boali Sina University, Hamedan, Hamedan, Iran |
| Abstract: |
| In this research, dried tomato pulp and after separating the skin and seeds, whole tomato pulp, skin, and seeds were turned into powder by grinding. Samples in four control groups (without adding vitamin D and tomato pomace powder) and samples containing vitamin D with complete pulp fiber coating (at four levels of 2.5%, 5%, 10%, and 15%) and sample containing vitamin D with skin fiber coating (at four levels of 2.5%, 5%, 10%, and 15%) and sample containing vitamin D with seed fiber coating (at four levels of 2.5%, 5%, 10%, and 15%) It was found that all four groups of samples were checked for shelf life every month for six months. The experiments defined in this project were the measurement of brix, salt and texture. According to the obtained results, vitamin D coating using the composition obtained from tomato pomace, in addition to increasing the nutritional value, leads to the stability of vitamin D against heat and its preservation against oxygen and its complete and proper distribution in the food. Since the presence of vitamin D along with tomato pulp compounds that contain calcium and phosphorus leads to an increase in the absorption of calcium and phosphorus. The results showed that the type of powder with different percentages as a constituent of the tomato paste coating had a significant effect on most of the mentioned characteristics, and a significant difference was observed between them. |
| Keywords: |
| Coating, Enrichment, Tomato pulp fiber, Tomato pulp powder, Texture properties |
| Status : Paper Accepted (Poster Presentation) |
