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International Journal of Food Properties Volume 5, 2002 - Issue 3
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Original Articles

EFFECT OF TOMATO SEED MEAL SUPPLEMENTATION ON THE DOUGH AND BREAD CHARACTERISTICS OF WHEAT (PBW 343) FLOUR

D. S. Sogi Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
,
J. S. Sidhu Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
,
M. S. Arora Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
,
S. K. Garg Department of Molecular Biology and Biochemistry, Guru Nanak Dev University, Amritsar, India
&
A. S. Bawa Defence Food Research Laboratory, Mysore, India
Pages 563-571 | Received 04 Sep 2001, Accepted 12 Feb 2002, Published online: 06 Feb 2007

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Violeta Nour, Tatiana D. Panaite, Mariana Ropota, Raluca Turcu, Ion Trandafir & Alexandru R. Corbu. (2018) Nutritional and bioactive compounds in dried tomato processing waste. CyTA - Journal of Food 16:1, pages 222-229.
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Bojana Filipčev, Ljubinko Lević, Marija Bodroža-Solarov, Nevena Mišljenović & Gordana Koprivica. (2010) Quality Characteristics and Antioxidant Properties of Breads Supplemented with Sugar Beet Molasses-Based Ingredients. International Journal of Food Properties 13:5, pages 1035-1053.
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Naofumi Morita, Tomoko Maeda, Michiyo Watanabe & Shirou Yano. (2007) Pre-Germinated Brown Rice Substituted Bread: Dough Characteristics and Bread Structure. International Journal of Food Properties 10:4, pages 779-789.
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Sriram K. Vidyarthi & Christopher W. Simmons. (2020) Characterization and management strategies for process discharge streams in California industrial tomato processing. Science of The Total Environment 723, pages 137976.
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Silvia Mironeasa & Georgiana Gabriela Codină. (2019) Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours. Foods 8:12, pages 626.
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Karami, Rasul, Khan & Anwar. (2019) Performance Analysis of Direct Injection Diesel Engine Fueled with Diesel-Tomato Seed Oil Biodiesel Blending by ANOVA and ANN. Energies 12:23, pages 4421.
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Zhiqiang Lu, Jiajia Wang, Ruiping Gao, Fayin Ye & Guohua Zhao. (2019) Sustainable valorisation of tomato pomace: A comprehensive review. Trends in Food Science & Technology 86, pages 172-187.
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Katalin Szabo, Adriana-Florinela Cătoi & Dan Cristian Vodnar. (2018) Bioactive Compounds Extracted from Tomato Processing by-Products as a Source of Valuable Nutrients. Plant Foods for Human Nutrition 73:4, pages 268-277.
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Silvia Mironeasa, Georgiana Gabriela Codină & Costel Mironeasa. (2018) Effect of Composite Flour Made from Tomato Seed and Wheat of 650 Type of a Strong Quality for Bread Making on Bread Quality and Alveograph Rheological Properties. ETP International Journal of Food Engineering, pages 22-26.
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Z.E. Martins, O. Pinho & I.M.P.L.V.O. Ferreira. (2017) Food industry by-products used as functional ingredients of bakery products. Trends in Food Science & Technology 67, pages 106-128.
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Fatma Isik & Aydin Yapar. (2016) Effect of tomato seed supplementation on chemical and nutritional properties of tarhana. Journal of Food Measurement and Characterization 11:2, pages 667-674.
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Shabir Ahmad Mir, Sowriappan John Don Bosco, Manzoor Ahmad Shah, Swaminathan Santhalakshmy & Mohammad Maqbool Mir. (2017) Effect of apple pomace on quality characteristics of brown rice based cracker. Journal of the Saudi Society of Agricultural Sciences 16:1, pages 25-32.
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Ali Abas Wani, D. S. Sogi, Preeti Singh & B. S. Khatkar. (2013) Influence of watermelon seed protein concentrates on dough handling, textural and sensory properties of cookies. Journal of Food Science and Technology 52:4, pages 2139-2147.
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Ladislav Haris, Boris Žitný & Zdenka Muchová. (2014) Rheological characteristics of flours milled from different wheat varieties (Triticum aestivum L.). Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 58:4, pages 41-48.
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Fatma Isik & Aydin Yapar. (2014) Fatty Acid Composition and Sensory Properties of Tarhanas Prepared by Processed Tomato and Paprika Waste Materials. Journal of Food Processing and Preservation 38:1, pages 607-614.
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Antonio Zuorro, Roberto Lavecchia, Franco Medici & Luigi Piga. (2012) Enzyme-Assisted Production of Tomato Seed Oil Enriched with Lycopene from Tomato Pomace. Food and Bioprocess Technology 6:12, pages 3499-3509.
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Ali Abas Wani, D. S. Sogi, Preeti Singh, Paras Sharma & Anil Pangal. (2010) Dough-Handling and Cookie-Making Properties of Wheat Flour–Watermelon Protein Isolate Blends. Food and Bioprocess Technology 5:5, pages 1612-1621.
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Yashwant PathakAnwesha Sarkar, Shantanu Das, Dilip Ghosh & Harjinder Singh. 2011. Handbook of Nutraceuticals Volume II. Handbook of Nutraceuticals Volume II 455 483 .
MAHSA MAJZOOBI, FARNAZ SARIRI GHAVI, ASGAR FARAHNAKY, JALAL JAMALIAN & GHOLAMREZA MESBAHI. (2011) EFFECT OF TOMATO POMACE POWDER ON THE PHYSICOCHEMICAL PROPERTIES OF FLAT BREAD (BARBARI BREAD). Journal of Food Processing and Preservation 35:2, pages 247-256.
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A. FARAHNAKY, A. ABBASI, J. JAMALIAN & G. MESBAHI. (2008) THE USE OF TOMATO PULP POWDER AS A THICKENING AGENT IN THE FORMULATION OF TOMATO KETCHUP. Journal of Texture Studies 39:2, pages 169-182.
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