Quality analysis and nutritional evaluation of functional bread fortified with tomato (Solanum lycopersicum) powder
Abstract
This study was carried out to improve the nutritional composition of bread, specifically antioxidant capacity, phenolic compound concentration, and mineral content, while preserving or enhancing its texture, color, and sensory qualities. The effect of tomato powder addition on the physicochemical characteristics and shelf-life stability of bread was investigated. Proximate analysis showed that the incorporation of tomato powder resulted in increased fiber content from 0.45% to 1.48%, ash from 1.31% to 1.75%, fat from 9.26% to 11.58%, and protein from 7.88% to 8.57%, while carbohydrate content decreased from 52.90% to 46.357%. Additionally, tomato powder significantly (p
Fields of Study & Subjects
Food composition and properties
Phytochemicals and Antioxidant Activities
Food Drying and Modeling
Publication details
- Journal / source
- Applied Food Research
- Publisher
- Elsevier BV
- Volume
- 6
- Issue
- 1
- Pages
- 102064–102064
- Publication date
- 27 April 2026
- Language
- EN