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Incorporation of tomato peel (Solanum lycopersicum L.) into scones: effects on nutritional composition, fatty acids, and sensory traits
Incorporación de cáscara de tomate (Solanum lycopersicum L.) en scones: efectos sobre la composición nutricional, ácidos grasos y características sensoriales
DOI:
https://doi.org/10.15446/rfnam.v78n2.112944Keywords:
Bakery, Sensory, Specific volume, Waste (en)Productos horneados, Sensorial, Volumen específico, Desperdicios (es)
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.
Las pérdidas y desperdicios de alimentos son un problema ambiental, económico, ético y nutricional que afectan al mundo. Dado que la mayor parte de los residuos se genera a nivel doméstico, es esencial desarrollar iniciativas para su recuperación y valorización. El presente estudio evaluó la incorporación de cáscara de tomate (Solanum lycopersicum L.) (CT) como ingrediente en bollitos en reemplazo de leche y parte de la margarina. Los bollitos se formularon con adición de CT en un 20, 25 y 30% del peso de la masa y se conservó una muestra control (M1). De las muestras preparadas se evaluó la composición nutricional, el contenido de carotenoides, el color por método instrumental, el volumen específico y la aceptabilidad sensorial. El perfil de ácidos grasos se analizó en M1 y otra muestra con CT. Para la evaluación sensorial se aplicó una escala hedónica de 9 puntos por parámetro. La incorporación de CT en scones permitió elaborar productos más saludables, con menor contenido de grasa, mayor contenido de fibra dietética, carotenoides y menor aporte calórico. El volumen específico disminuyó en los bollitos con CT. El color adquirió tonos rojos y la luminosidad disminuyó. La aceptabilidad sensorial fue positiva, con calificaciones más altas para la muestra con 30% de CT. En el perfil de ácidos grasos, aumentaron los ácidos grasos saturados, disminuyeron los monoinsaturados y poliinsaturados, en comparación con M1. Se concluyó que la incorporación de CT en la preparación de bollitos es factible, se obtuvieron productos más saludables y bien calificados en aceptabilidad sensorial.
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