The role of tomato waste in enhancing nutritional, functional and sensory properties of fresh acid cheese

Elif Çakır; Hatice Bekiroğlu; Muhammet Ali Çakır; Osman Sağdıç

Makale detayları

The role of tomato waste in enhancing nutritional, functional and sensory properties of fresh acid cheese

Yazarlar:

Elif Çakır | Hatice Bekiroğlu | Muhammet Ali Çakır | Osman Sağdıç

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Mühendisliği | Gıda Sürdürülebilirliği | Gıda Teknolojileri

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 3, pp.549-561

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001358640

pISSN:

2587-1358

Anahtar kelimeler:

Özet:

 This study aimed to investigate the effects of incorporating dried tomato peel and seed flours into fresh acid cheese on its physicochemical, nutritional, and sensory properties. Five cheese samples were produced, including one control CC:without peel and seed and four experimental groups CP1-1peel and CP2-5 peel; CS1-1 seed and CS2- 5 seed . The samples were stored at 4 C and analyzed for pH, total acidity, ash, dry matter, protein, total phenolic content, antioxidant activity DPPH, ABTS, flavonoid content, color L, a, b, and sensory characteristics. As a result of the analyses, fresh acid cheese samples was identified to have pH 4.53-6.01, titratable acidity 0.66-1.35  lactic acid and ash values 1.42-1.65. Cheese samples containing tomato seed and peel powder were found to have higher protein ratio than CC samples. The highest phenolic and antioxidant content 60.84 mg GAE100 g, DPPH 13.49 and ABTS 54.46 mg TEAC100 g were found in CP2 cheese containing 5 peel. Flavonoid contents of cheeses containing tomato powder were higher than CC cheeses. Cheeses containing peel powder showed increased a redness and b yellowness values, while L lightness values decreased with increasing peel concentration. According to the results of sensory analysis, the highest score for taste, color and general approval was identified for fresh acid cheese samples containing 5 peel powder. Tomato peel appears to have commercial potential thanks to the nutritional and sensory properties it adds to cheese production.

 This study aimed to investigate the effects of incorporating dried tomato peel and seed flours into fresh acid cheese on its physicochemical, nutritional, and sensory properties. Five cheese samples were produced, including one control CC:without peel and seed and four experimental groups CP1-1peel and CP2-5 peel; CS1-1 seed and CS2- 5 seed . The samples were stored at 4 C and analyzed for pH, total acidity, ash, dry matter, protein, total phenolic content, antioxidant activity DPPH, ABTS, flavonoid content, color L, a, b, and sensory characteristics. As a result of the analyses, fresh acid cheese samples was identified to have pH 4.53-6.01, titratable acidity 0.66-1.35  lactic acid and ash values 1.42-1.65. Cheese samples containing tomato seed and peel powder were found to have higher protein ratio than CC samples. The highest phenolic and antioxidant content 60.84 mg GAE100 g, DPPH 13.49 and ABTS 54.46 mg TEAC100 g were found in CP2 cheese containing 5 peel. Flavonoid contents of cheeses containing tomato powder were higher than CC cheeses. Cheeses containing peel powder showed increased a redness and b yellowness values, while L lightness values decreased with increasing peel concentration. According to the results of sensory analysis, the highest score for taste, color and general approval was identified for fresh acid cheese samples containing 5 peel powder. Tomato peel appears to have commercial potential thanks to the nutritional and sensory properties it adds to cheese production.

 This study aimed to investigate the effects of incorporating dried tomato peel and seed flours into fresh acid cheese on its physicochemical, nutritional, and sensory properties. Five cheese samples were produced, including one control CC:without peel and seed and four experimental groups CP1-1peel and CP2-5 peel; CS1-1 seed and CS2- 5 seed . The samples were stored at 4 C and analyzed for pH, total acidity, ash, dry matter, protein, total phenolic content, antioxidant activity DPPH, ABTS, flavonoid content, color L, a, b, and sensory characteristics. As a result of the analyses, fresh acid cheese samples was identified to have pH 4.53-6.01, titratable acidity 0.66-1.35  lactic acid and ash values 1.42-1.65. Cheese samples containing tomato seed and peel powder were found to have higher protein ratio than CC samples. The highest phenolic and antioxidant content 60.84 mg GAE100 g, DPPH 13.49 and ABTS 54.46 mg TEAC100 g were found in CP2 cheese containing 5 peel. Flavonoid contents of cheeses containing tomato powder were higher than CC cheeses. Cheeses containing peel powder showed increased a redness and b yellowness values, while L lightness values decreased with increasing peel concentration. According to the results of sensory analysis, the highest score for taste, color and general approval was identified for fresh acid cheese samples containing 5 peel powder. Tomato peel appears to have commercial potential thanks to the nutritional and sensory properties it adds to cheese production.

 Bu çalışma, kurutulmuş domates kabuğu ve çekirdek tozlarının taze asitli peynire dahil edilmesinin fizikokimyasal, besinsel ve duyusal özellikleri üzerindeki etkilerini araştırmayı amaçlamıştır. Bir kontrol CC: kabuk ve çekirdek içermeyen ve dört deney grubu CP1-1 kabuk and CP2-5 kabuk ; CS1-1 çekirdek ve CS2- 5 çekirdek olmak üzere beş peynir örneği üretilmiştir. Örnekler 4Cde muhafaza edilerek pH, toplam asitlik, kül, kuru madde, protein, toplam fenolik madde miktarı, antioksidan aktivite DPPH, ABTS, flavonoid miktarı, renk L, a, b ve duyusal özellikler açısından analiz edildi. Analizler sonucunda taze asitli peynirin pHsının 4.53-6.01, titre edilebilir asiditesinin  0.66-1.35 laktik asit ve kül değerlerinin 1.42-1.65 olduğu belirlendi. Domates çekirdeği ve kabuk tozu içeren peynir örneklerinin, CC örneklerine göre daha yüksek protein oranlarına sahip olduğu bulundu. En yüksek fenolik ve antioksidan içerik 60.84 mg GAE100 g, DPPH 13.49 ve ABTS 54.46 mg TEAC100 g, 5 kabuk içeren CP2 peynirinde bulunmuştur. Domates tozu içeren peynirlerin flavonoid içerikleri kontrol peynirlerinden daha yüksek bulunmuştur. Kabuk tozu içeren peynirlerde a kırmızılık ve b sarılık değerleri artarken, L açıklık değerleri kabuk konsantrasyonunun artmasıyla azalmıştır. Duyusal analiz sonuçlarına göre, tat, renk ve genel onay açısından en yüksek puan 5 kabuk tozu içeren taze asitli peynir örneklerinde belirlenmiştir. Domates kabuklarının peynir üretimine kattıkları besinsel ve duyusal özellikler sayesinde ticari potansiyele sahip olduğu görülmektedir.

Makale detayları

The role of tomato waste in enhancing nutritional, functional and sensory properties of fresh acid cheese

Yazarlar:

Elif Çakır | Hatice Bekiroğlu | Muhammet Ali Çakır | Osman Sağdıç

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Mühendisliği | Gıda Sürdürülebilirliği | Gıda Teknolojileri

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 3, pp.549-561

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001358640

pISSN:

2587-1358

Tomato

cheese

peel

seed

antioxidantDomates

peynir

kabuk

çekirdek

antioksidan

Sayı

Makale detayları

Yazarlar: Elif Çakır | Hatice Bekiroğlu | Muhammet Ali Çakır | Osman Sağdıç

Yayıncı: Harran University

Ana Başlıklar: Gıda Mühendisliği | Gıda Sürdürülebilirliği | Gıda Teknolojileri

Dergi: Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 3, pp.549-561

Belge Tipi: Makale

Yayın Tarihi: 9/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001358640

pISSN: 2587-1358

Sayı

Yazarlar:

Elif Çakır | Hatice Bekiroğlu | Muhammet Ali Çakır | Osman Sağdıç

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Mühendisliği | Gıda Sürdürülebilirliği | Gıda Teknolojileri

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 3, pp.549-561

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001358640

pISSN:

2587-1358