Main Article Content
Insoluble tomato fiber, wheat flour, rheological properties, cookies, antioxidant activities, quality characteristics
Commercial insoluble tomato fiber (ITF) was incorporated in wheat-flour dough to prepare cookies at amounts of 2.50, 5, 7.50, and 10 %. It was demonstrated that all wheat dough samples exhibited non-Newtonian-thixotropic behaviors at shear rates from 0.001 to 1000 s-1. Besides, the oscillatory rheology analysis confirmed that the storage modulus predominated the loss one in the whole frequency range and increased significantly with the increase in the ITF concentration. Actually, the latter's incorporation from 0 to 10 % increased Farinograph water absorption, pasting temperature and peak consistency, and decreased dough stability, amylograph pasting viscosities and fermentation parameters of all tested wheat flours. Furthermore, the ITF addition was proven to affect the formed cookies, indicating a significant increase in the samples' breaking strength and decrease in their spread ratio. The total polyphenol contents of the formed cookies ranged from 86.98mgGAE/ 100 g to 376.02 GAE/g cookies. The ITF incorporation increased the antioxidant activities as measured by DPPH, ABTS and FRAP scavenging activities. Correlations between the analyzed parameters of the cookies' color and IC50 are statistically significant (p< 0.01), suggesting the possible use of ITF as an alternative source of bioactive compounds to improve the cookies' quality.
Ahmed J. and Al-Attar H. 2015. Effect of drying method on rheological, thermal, and structural properties of chestnut flour doughs. Food Hydrocolloid 51:76-87.
Ahmed J., Almusallamb A.S., Al-Salman F., AbdulRahman M.H. and Al-Salem.E. 2013. Rheological properties of water insoluble date fiber incorporated wheat flour dough. Food Sci. Technol. 51:409-416.
Ajila C.M., Leelavathi K. and Prasada-Rao U.J.S. 2008. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mangopeel powder. J. Cereal Sci. 48:319-326.
AOAC. 1990. Official Methods of Analysis (15th edn). Association of Official Analytical Chemists, Washington, DC.
Bengtsson H., Hall C and Tornberg E. 2011. Perception of the texture of homogenized fruit and vegetable fiber suspensions. J. Texture Studies 42:291-299.
Boubaker M., El-Omri A., Blecker C. and Bouzouita N. 2016. Fibre concentrate from artichoke (Cynara scolymus L.) stem by-products: Characterization and application as a bakery product ingredient. Food Sci. Technol Int. DOI: doi.org/10.1177/1082013216654598.
Correa M.J., Ferrer E., Anon M.C. and Ferrero C. 2014. Interaction of modified celluloses and pectines with gluten proteins. Food Hydrocolloids 35:91-99.
García Herrera P., Sánchez-Mata M.C. and Cámara M. 2010. Nutritional characterization of tomato fiber as a useful ingredient for food industry. Innov. Food Sci. Emerg. Technol. 11:707-711.
Guadarrama-Lezama A.Y., Carillo-Navas H., Vernon-Carter E.J. and Alverez-Ramirez J. 2016. Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn/ wheat flour blens. J. Cereal Sci. 69:158-165.
Hua X., Xu S., Wang M., Chen Y., Yang H. and Yang R. 2017. Effects of high-speed homogenization and high-pressure homogenization on structure of tomato residue fibers. Food Chem. 232:443-449.
Ismail T., Akhtar S., Riaz M. and Ismail A. 2014. Effect of pomegranate peel supplementation on nutritional, organoleptic and stability properties of cookies. Int. J. Food Sci. Nutr. 65:661-666.
Kaur D., Wani A.A., Oberoi D.P.S. and Sogi D. S. 2008. Effect of extraction conditions on lycopene extractions from tomato processing waste skin using response surface methodology. Food Chem. 108:711-718.
Liu X., Mu T., Yamul K.D., Sun H., Zhang M., Chen J., Fauconner M.L. and Andrea P.V. 2017. Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour. J. Food Sci. Technol. DOI:doi.org/10.1007/s13197-017-2591-y.
Majzoobi M., Sariri Ghavi F., Farahnaky A., Jamalian J. and Mesbahi G. 2011. Effect of tomato pomace powder on the physicochemical properties of flat bread (Barbari Bread). J. Food Process. Preserv. 35:247-256.
Martinez M.M., Diaz A. and Gomez M. 2014. Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making. J. Food Eng. 142:49-56.
Mildner-Szkudlarz S., Bajerska J., Zawirska-Wojtasiak R. and Gorecka D. 2013. White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits. J. Sci. Food. Agric. 93:389-395.
Mis A. 2011. Interpretation of mechanical spectra of carob fibre and oat wholemeal-enriched wheat dough using non-linear regressions models. J. Food Eng. 102:369-379.
Misan A., Mimica-Dukic N., Sakac M., Mandic A., Sedej I., Simurina O. and Tumbas, V. 2011. Antioxidant activity of medicinal plant extract in cookies. J. Food Sci.76:C1239-C1244.
Nasir M., Siddiq M., Ravi R., HarteJ B., Dolan K.D. and Butt. M.S. 2008. Physical quality characteristics and sensory evaluation of cookies made with added defatted maize germ flour. J. Food Qual. 33:72-84.
Navarro-González I., García-Valverde V., García-Alonso H. and Periago, M. J. 2011. Chemical profile, functional and antioxidant properties of tomato peel fiber. Food Res. Int. 44:1528-1535.
Passos C.P., Kukurova K., Basil E., Fernandes, P.A.R.N to A. and Nunes F.M. 2017. Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits. Food Chem. 231:114-121.
Prosky L., Asp Nils Georg Scheizer F.T., DeVries W.J. and Fruda I. 1998. Determination of insoluble, soluble, and total dietary fiber in food products: Interlaboratory study. J AOAC. 71:1071-1023.
Sharma S., Saxena D.C. and Riar C.S.2016. Nutritional, sensory and in vitro antioxidant characteristics of gluten free cookies prepared from flour blends of minor millets. J. Cereal Sci. 72:153-161.
Slavin J. 2013. Fiber and prebiotics: Mechanism and health benefits: A review. Nutrients. 5:1417-1435.
Sumczynski D., Bubelova Z. and Fisera M. 2015. Determination of chemical, insoluble dietary fibre, neutral-detergent fibre and in vitro digestibility in rice types commercialized in Czech markets. J. Food Compos. Anal. 40:8-13.
Sozer N., Cicerelli L., Heinio R.L. and Poutanen K. 2014. Effect of wheat bran addition on in vitro starch digestibility, physicochemical and sensory properties of biscuits. J. Cereal Sci. 64:1-9.
Thebaudin J.Y., Lefebvre A.C., Harrington M., Bourgeois C.M. 1997. Dietary fibers: nutritional and technological interest. Trends Food Sci. Technol. 8(2):41-48.
Wang J.S., Rosell C.M. and de Barber C.B. 2002. Effect of the addition of different fibers on wheat dough performance and bread quality. Food Chem. 79(2):221-226.