engleski

Determination of External Properties of Crackers with Grape and Tomato Pomace by Non-Destructive Methods

This study was conducted to investigate the functional properties of grape and tomato pomace flour and its potential for making crackers. It was found that grape and tomato pomace flour can be successfully used as a functional and nutritional substitute for wheat flour without significantly affecting the technological quality of the crackers. Image analysis proved to be an objective and effective method for evaluating the geometric characteristics of crackers. Crackers with added tomato pomace have a more uniform surface and a larger round shape than crackers with added grape pomace. In general, the addition of grape and tomato pomace to bakery products increases the nutritional content (protein, fibre, lycopene) and antioxidant activity and contributes to the attractive appearance and characteristic colour of red wine or tomato products. In addition to these positive effects, some textural and sensory properties can also be influenced, depending on the proportion of substitution in the formulation of bakery products

Crackers ; Grape Pomace ; Tomato Pomace ; Non-Destructive Methods ; External Properties

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