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| Format: | Artículo científico |
| Langue: | en |
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Universidad Nacional de Colombia
2025
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| Accès en ligne: | https://www.redalyc.org/articulo.oa?id=179982807007 https://www.redalyc.org/journal/1799/179982807007/ https://www.redalyc.org/journal/1799/179982807007/html/ https://www.redalyc.org/journal/1799/179982807007/179982807007.epub https://www.redalyc.org/journal/1799/179982807007/movil |
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Table des matières:
- Incorporation of tomato peel (Solanum lycopersicum L.) into scones: effects on nutritional composition, fatty acids, and sensory traits Vilma Quitral Adriana Escobar Rocío Ávila Marcos Flores Ítalo Chiffelle Carolina Araya-Bastías Agrociencias Waste Bakery Sensory Specific volume Food losses and waste correspond to environmental, economic, ethical, and nutritional problems affecting the world. Since most waste is generated at the household level, developing initiatives to recover and revalue it is essential. The present study evaluated the incorporation of tomato (Solanum lycopersicum L.) peels (CT) as an ingredient in scones when replacing milk and part of margarine. Scones were formulated with the addition of CT at 20, 25, and 30% of the weight of the dough, and a control sample (M1) was kept. The prepared samples’ nutritional composition, carotenoid content, instrumental color, specific volume, and sensory acceptability were evaluated. The fatty acid profile was analyzed in M1 and another sample with CT. A 9-point hedonic scale per parameter was used for sensory evaluation. Incorporating CT in scones made it possible to produce healthier products, with lower fat content, higher dietary fiber content, carotenoids, and lower caloric intake. The specific volume decreased in the scones with CT. The color acquired red tones and, the luminosity decreased. Sensory acceptability was high, with higher ratings for the sample with 30% CT. In the fatty acid profile, saturated fatty acids increased, monounsaturated and polyunsaturated decreased, compared to M1. It was concluded that the incorporation of CT in the preparation of scones is feasible, healthier products were obtained, and well qualified in sensory acceptability. 2025 artículo científico 0304-2847 https://www.redalyc.org/articulo.oa?id=179982807007 https://www.redalyc.org/journal/1799/179982807007/ https://www.redalyc.org/journal/1799/179982807007/html/ https://www.redalyc.org/journal/1799/179982807007/179982807007.epub https://www.redalyc.org/journal/1799/179982807007/movil 10.15446/rfnam.v78n2.112944 en http://www.redalyc.org/revista.oa?id=1799 Revista Facultad Nacional de Agronomía - Medellín application/pdf Universidad Nacional de Colombia Revista Facultad Nacional de Agronomía - Medellín (Colombia) Num.2 Vol.78