Innovative Products from Sweet Bell Pepper Tomato and Their Pomace | ||||
| Egyptian Journal of Food Science | ||||
| Article 4, Volume 50, Issue 1, 2022, Page 47-60 PDF (1.19 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejfs.2022.92652.1109 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
nasra a Abd ELhak  1; Hanan Ahmed Abd-elaziz2; Azia ahmed Kamal El-din3
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| 1Food technology Research Institute | ||||
| 2food technology research | ||||
| 3Food Technology Institute Research | ||||
| Abstract | ||||
| The bell sweet peppers and tomato of most important fruits worldwide. The current study was carried out to utilized from green, yellow, red pepper and tomato fruits for preparation of a new products (dibs and beef burger of high fiber) in order to invade the local and global markets. Moisture, cured fiber, total sugar, pH value, total soluble solids, bioactive compounds, antioxidant activity and organoleptic properties for fresh bell sweet peppers, tomato and dibs were evaluated. It contains of flavonoids and phenolic acids in addition to beta carotene, anthocyanine and lycopene, which are regarded as potentially useful compounds with respect to health benefits. The addition of green, yellow, red pomace and tomatoes, at different levels (10 and 20%) improves the cooking characteristics and water holding capacity (WHC) of the beef burger. The organoleptic properties of dibs from three stage of colored peppers and tomato fruit showed that they were highly accepted by the panelists. Also, data noticed that red sweet pepper dibs had high scores for all organoleptic characteristics. The organoleptic evaluation indicated that color, texture and odor of beef burger blends were non significantly differences for the control sample. The present work recommended that the surplus agricultural production of colored pepper and tomato can be used to produce dibs; also it should be integrated of these promising healthy nutrients for production of meat product. | ||||
| Keywords | ||||
| bell sweet pepper; tomato; organoleptic evaluation | ||||
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