Formulation and characterization of microwave vacuum dried tomato snack bars enriched with different proteins

Date

2023-11-27

Author

Gül, Muhammed Rasim
Taş, Ozan
Şümnü, Servet Gülüm
Öztop, Halil Mecit

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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Aim: In this study, the main aim was to investigate the physicochemical, and sensorial properties of tomato snack bars formulated with different protein types that were dried a microwave-vacuum system.Method: Tomato juice, pectin, salt, olive powder, tomato powder, and spices (thyme, rosemary, red pepper) were mixed with different protein types, rubisco, pea protein, and chickpea protein. Five combinations of proteins and concentrations were selected (5% rubisco-5% pea, 10% pea, 5% chickpea-5% pea, 5% chickpea-5% rubisco, and 5% chickpea-5% pea). After mixing the ingredients uniformly, snack bars were molded and placed in the refrigerator for 1-day. Microwave-vacuum dryer was run at 100% power, 20-kPa vacuum-pressure. Drying lasted for 6-minutes. A conventional oven was used at 120°C for 90-minutes to obtain the control samples. For the physicochemical analysis, color, texture profile analysis, water activity, moisture content, lycopene content, FTIR, and NMR relaxometry experiments were conducted. Sensorial analysis of the tomato snack bars was also carried out. Results: There were no significant differences between the samples for both water activity (aw) and moisture content for the microwave-vacuum dried samples (p>0.05). Pea, chickpea, and rubisco proteins contributed to the lightness, redness, and yellowness in descending order. Lycopene amount was higher in mixed protein samples. Hardness values were found insignificant (p>0.05) among the different proteins samples but rubisco protein decreased, and pea protein increased the values of other textural attributes. T2 results obtained by NMR showed that there were 3 proton population in the samples. Sensory results showed that the best formulation was the chickpea-pea mixture in terms of appearance and taste. When the conventional sample was compared, moisture content was significantly higher, the color was much darker, and chewiness was significantly higher than the microwave-vacuum dried samples. Lycopene content, hardness, cohesiveness, and gumminess did not change significantly (p>0.05).Conclusion: This study revealed that protein types and concentrations affected the properties of snack bars. Microwave-vacuum drying was much better than the conventional drying in terms of time, energy, color, sensorial, and textural properties. Despite the higher moisture contents, browning and crust formation occurred more in the conventionally dried samples which were undesirable quality characteristics.

URI

https://hdl.handle.net/11511/113691

Collections

Department of Food Engineering, Conference / Seminar