Characterization of fiber pectin prepared from tomato processing wastes and its utilization in low-fat beef burger [electronic resource].

Includes reference.

The use of tomato processing wastes in food formulations can aid in reducing production costs and environmental abuse. The objective of the present study is to chemically and physically characterized the fiber pectin resulted from hot break tomato processing wastes and utilize it in manufacturing of low fat beef burger. The obtained results showed that the yield of tomato fiber pectin was high (83.56%). Tomato fiber pectin had high protein, fat and carbohydrate contents (32.26%, 17.13% and 47.03%), respectively), meanwhile ash content was 2.451%. The highest essential amino acid in tomato fiber pectin was leucine (L46 g/100g protein) and the highest nonessential amino acid was glutamic acid (6.l2 g/100g protein).

Summary in Arabic.

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