Journal of Experimental Food Chemistry

This study aims to benefit from the tomato pomace produced from the manufacturing processes, by extracting and evaluating the bioactive compounds from it. Three methods were used to help extract these compounds which are Blending the Frozen (BF), Microwave Assisted (MA) and Ohmic Heating (OH). The results showed that the BF method was the best extraction method, and the amount of lycopene 487.4 μg/g, β - carotene 115.8 μg/g, total phenolics 1297.4 μg GAE/g, total flavonoids 462.5 μg QE/g and antioxidant activity 89.1%. It was found that the most abundant phenolic compounds in tomato pomace were gallic acid and ellagic acid, as it contains seven essential amino acids, and that glutamic acid was the dominant acid. Fatty acid estimation showed that linoleic cis and oleic cis were the dominant acids, as they were 585.50 and 164.67 μg/g total fatty acids, respectively. It also contained on unsaturated fatty acids 820.44 μg/g.

Sorghum has proven to be a super-rich component of nutrition and adds a superb flavour to gluten-free baking. The purpose of this project is to develop shortbread biscuits from sorghum flour. The objectives of the study are to develop a shortbread biscuit using sorghum flour and to determine whether the sorghum-based shortbread biscuits would be acceptable to consumers commercially. In order to produce biscuits from sorghum flour, sorghum was milled, sieved, mixed, rolled, cut, and baked. Experimental and a descriptive approach design were used for the study. Sixty (60) respondents were purposively selected for the study. Questionnaires were used to collect information from the respondents. Sensory evaluations of the properties such as texture, flavour, taste, appearance and colour were examined. The study found that most of the respondents had seen and tasted sorghum flour and thus, would be able to give vivid responses to questions pertaining to sorghum flour and its products. Sorghum as flour in baking is good and can be a perfect substitute for wheat flour in the preparation of many baked products. Thus, the bakery industry will be able to produce shortbread biscuits all year round as a snack.

This article discusses the factors that contribute to the color deterioration of mango pulp and its impact on the product's aesthetic appeal. The study found that light exposure, oxygen exposure, storage temperature, packaging type, and raw material quality all play a crucial role in maintaining the color stability of mango pulp. Using packaging that provides better protection against light and oxygen, storing the product at low temperatures, and using high-quality raw materials can help preserve the product's color and maintain its aesthetic appeal. By considering these factors, manufacturers can produce high-quality mango pulp products that meet consumer expectations, ensuring their success in the market.