Abstract

Large amount of farm produces, particularly vegetables and fruits, are processed. Tomato is processed mainly into puree, paste, ketchup, juice. During that a by product, known as tomato pomace (TP), is generated. Drying increase the shelf life of TP. Dried TP is carrier of numerous health beneficial bioactive substances. Consumption of bakery products is increasing. Increasing health consciousness and easy modification of bakery products has led to their development as therapeutic products. Thus proposed study was planned to utilize TP for development of biscuit and evaluate its nutritional composition and shelf life. Dried TP was powdered (TPP) and used for product optimization. For that, Maida was replaced with TPP at various levels in the commercial biscuit formula and evaluate sensorily (6 penalists x 3 times) using composite scoring test. Later on, spices were added at different levels to improve test. Ten percent TPP along with Oregano powder, Chilli flax and Garlic powder at 1% level and Black pepper powder at 0.5% scored the highest thus considered as Experimental Biscuit (EB). The biscuit could store up to two months at room temperature in plastic bag. Raw material, CB and EB were analysed for various nutrients using standard methods. The fiber content were increased by 2023% in TPP biscuit as compared to control. Thus developed biscuit could be useful for person suffering from lifestyle diseases. The mineral control was also increased by 227% that make biscuit more nutritious.

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