Prospects for Using Tomato Processing Products in the Production of Rye Bread

Abstract

One of the directions of the implementation of the production of products from rye and a mixture of rye and wheat flour in the conditions of small enterprises with an intermittent cycle of work is the use of one-stage (without fermentation) technologies due to a variety of acidifying additives, in particular from fruit, berry and vegetable raw materials, especially secondary ones. The problem of finding the integrated use of raw materials and the rational processing of food waste is still relevant. Among the promising types of raw materials for use in the production of rye breads, the secondary raw materials of the canning industry are of practical interest, at the enterprises of which tens of thousands of tons of fruits and vegetables are processed annually, which leads to a large amount of waste, mainly in the form of pomace. When processing tomatoes for juice and paste, up to 20.0% of the total mass of raw materials falls on the share of waste (culled tomatoes, seeds, peels), therefore, studies on the rational use of these raw materials are relevant. The aim of the presented work is to study the nutritional value and safety of processed tomato products for use in the production of rye breads. The chemical composition and food safety of tomato pomace products have been investigated. Comparative analysis of this raw material with peeled rye flour showed that the mass fraction of protein in tomato powder exceeds the same value in flour by 2.3, fats - by 2, mono- and disaccharides - by 18.5, dietary fiber - by 2.7. mineral substances - 1.9 times. The energy value of 100 g of powder is 89 kcal less than that of the reference sample, and the rank is 1.7 times less. The data obtained convincingly prove the advisability of using processed tomato pomace in the production of rye bread. The experimental part of the work was carried out in the laboratories of the Department of Food Technology of the Bukhara Engineering and Technological Institute and the accredited complex of the testing laboratory of the Bukhara Center for Sanitary and Epidemiological Well-being (accreditation certificate UZ.AMT.07.MAI.493). The research methods were used traditional for the laboratories of food production enterprises. The authors consider it possible to use tomato processing products in the production of rye breads to increase their nutritional value while maintaining satisfactory organoleptic and physicochemical characteristics.