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Fiber pectin from tomato pomace: characteristics, functional properties and application in low-fat beef burger

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Abstract

Tomato fiber pectin (TFP) recovered from tomato pomace was characterized. Application of TFP as a potential fiber source and fat replacer in low-fat beef burger was investigated. The recovery of fiber pectin from tomato pomace was high (83.5 %). Alcohol insoluble solids in TFP were characterized by high protein, fat and carbohydrate contents (32.2, 17.1, and 47.0 %, respectively) whereas ash content was 2.45 %. Leucine was the main amino acid found in TFP (1.46 g/100 g protein). Essential fatty acids represent 58.4 % of total fatty acids with linoleic acid as the most abundant (55.8 %). Swelling capacity of TFP was found to be 4.50 mL/g, water holding capacity was 3.57 mL/g and oil holding capacity was 2.65 mL/g. Beef burger formulated with different fat replacement level of TFP showed decrease in cooking loss and reduction in diameter of burgers was decreased. Samples with fat replacement levels of 12.5 and 25 % of TFP had the highest acceptance. This substitution may reduce the production cost without affecting functional and sensory properties of the product.

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Authors and Affiliations

  1. Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt

    Mohammad Namir & Hassan Siliha

  2. Department of Agricultural Biochemistry, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt

    Mohamed Fawzy Ramadan

  3. Institute of Scientific Research and Revival of Islamic Heritage, Umm Al-Qura University, Makkah, Kingdom of Saudi Arabia

    Mohamed Fawzy Ramadan

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  1. Mohammad Namir
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  2. Hassan Siliha
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  3. Mohamed Fawzy Ramadan
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Correspondence to Mohamed Fawzy Ramadan.

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Namir, M., Siliha, H. & Ramadan, M.F. Fiber pectin from tomato pomace: characteristics, functional properties and application in low-fat beef burger. Food Measure 9, 305–312 (2015). https://doi.org/10.1007/s11694-015-9236-5

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  • DOI: https://doi.org/10.1007/s11694-015-9236-5

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