Bread Quality Characteristics as Influenced by the Addition of Tomato Seed Flour SilviaMIRONEASA1*, GeorgianaGabrielaCODINĂ1, MirceaAdrianOROIAN1

1FacultyofFoodEngineering,StefancelMareUniversityofSuceava,13thUniversityStreet,720229,Suceava,Romania*Correspondingauthor: silviam@fia.usv.ro;silvia_2007_miro@yahoo.com

BulletinUASVMFoodScienceandTechnology73(2)/2016ISSN-L2344-2344;PrintISSN2344-2344;ElectronicISSN2344-5300DOI:10.15835/buasvmcn-fst:12149

AbstractTheaimofthisinvestigationwastoincorporatetomatoseedintobreadinordertoimproveitsquality.Forthis

purpose,wheatflour650typeofaverygoodqualityforbreadmakingwasreplacedwithtomatoseedflouratthelevelof5,10,15and20%.Breadqualitythroughphysical,colour,crumbcell,texturalandsensorycharacteristicswereanalyzedandcomparedwiththoseofbreadwithouttomatoseed.Thesubstitutionofwheatflourwith10%tomatoseedhastheeffectofhighestvaluesforloafvolume,porosityandelasticity.Colorintensity,expressedastheL*,a*,b*valuesofbreadswithtomatoseedwerelowerthanthoseofcontrolbread.Thehardnessofbreadsamplesincreasedwiththeincreaseleveloftomatoseedaddition.Also,theadditionofincreasingamountsoftomatoseedhighlightedlargecellsincrumbstructureofbread.Sensorycharacteristicsshowedthattheadditionof5or10%tomato seed flour similar results from thepoint of viewof overall acceptability, but 20%addition resulted inslightlyacceptablesamples.PrincipalComponentAnalysisrevealedsignificantcorrelations(p<0.05)betweenbreadphysicalcharacteristics,loafvolume,porosity,elasticityandbreadoverallacceptabilityatdifferenttomatoseedflouradditionlevelsinwheatflour.Overall,tomatoseedflourcouldbeincorporatedup to a levels of 10% into breadinordertoprovideitbeneficialhealtheffects,withoutchangingsignificantlybreadquality.

Keywords: bread quality, principal component analysis, texture, tomato seed flour, wheat flour)

INTRODUCTION Tomato(Lycopersicon esculentum)isoneofthe

mostconsumedvegetables,asraw(fresh),cooked,in food preparations, and as processed productssuchastomatojuice,puree,paste,ketchup,sauceandcannedtomato(Kauret al.,2006;Pinelaet al., 2012).Processingoftomatoesledtoahighamountofby-productsconsistsmainlyof skinandseeds(Del Valle et al., 2006) are promising sources ofvaluablecompoundswhichmaybeusedbecausetheirnutritionalandmedicinalproperties.Tomatoseeds account approximately 60% of the total by-product and contained appreciable amounts ofprotein (22.27-33.9%), fat (20.57-29.6%) (Sogiet al., 1998), fiber (35.1%), mineral elementssuchaspotassium,calcium,iron,manganese,zincand copper (Persia et al., 2003) and significantproportion of the antioxidants in the form of

carotens and phenolic compounds (Knoblich et al.,2005).Shao(2013)reported that the tomatoseedoilhadtotalunsaturatedfattyacidcontentupto80.10%fromwhichthemajorfattyacidbeeinglinoleic(53.70%),followedbyoleic(23.80%)andlinolenic acids (2.1%). Also, the defatted tomatoseedcontainedsixkindsofessentialaminoacids,withhistidine,anessentialaminoacidforinfants,asthemostdominant(23.34%).Qualityevaluationof tomato seed protein revealed that the nutritive value of tomato seed proteinwas less than thatof casein but equivalent to other plant proteins(Kramer and Kwee, 1977). Substantial amountsof digestible amino acids, especially lysine(Brodowski andGeisman, 1980; Cantarelli et al.,1989;Persiaet al.,2003)werefound,suggestingthattomatoseedcanbeusedinfortifyingvariouslow-lysine products that are deficient in this

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aminoacidlikewheatflour(Yaseenet al.,1991).No anti-nutritional factor orharmful constituenthavebeenreportedintomatoseeds(Rahmaet al.,1986).

The use of tomato seeds separated from to-matopomacehavebeenthesubjectofsignificantresearchduringthelastyearsaimingespeciallytoimprovednutritionalqualityofsomefoods(Carl-son et al.,1981;Sogiet al.,2002).Inbreadmakingproductdifferentresearchhasbeenmaderegard-ing theeffectof tomato seed flour incorporationinwheat flouron finiteproductquality (Carlsonet al.,1981;Sogiet al.,2002;Yaseenet al.,1991).Sogiet al.(2002)reportedthatgoodsensorychar-acteristics and improved protein quality can beobtained in bread supplemented with 10% def-fated seed flour.Onbreadquality characteristicsMorrison(1976)foundthattomatoseedflourad-dition improved loaf volume, texture and crumbquality,duetoanti-stalingproperties,forallsam-plecomparedtothecontrolone,andYaseenet al. (1991)foundthatthebreadwiththeadditionof1or2%tomatoseedflourtothewheatflourweresimilarinqualitytothecontrolwheatbread,buthigheradditionsresultedincrumbdarkening.Za-gibalovet al.(1985)foundthatthetastescorede-creasedastheleveloftomatoseedflourincreased,anda slightlybitter tasteata10%orhigher re-placementlevelmaybeduetoasteroidcompoundfound in crushed tomato seed.

MATERIALS AND METHODS The research has been carried out on a

commercialwheatflour(harvest2015)650typeperched from Mopan S.A. (Suceava, Romania).Tomato seeds were manually separated fromthe pomace collected from a tomato juice-manufacturing,driedat40°Cinanovenfor24htoamoisturecontentof5.0%±0.2%.Driedtomatoseeds were ground (electrical grinder, Heinner,Navy150,China)togetwholeflour.Driedtomatoseedsweregroundtogetwholeflour.Wheatflour(WF)andtomatoseedflour(TSF)wereanalyzedforitschemicalcharacteristics(moisture,protein,fat, and ash) according to ICCmethods. TheWFwas also analyzed for wet gluten (ICC 106/1),glutendeformationindex(SR90:2007)andfallingnumber(ICC107/1).

WFandTSF indifferentdoses(0%-controlsample,5%,10%,15%,20%)forpreparedbreadsampleswasused.Compressedyeastandsaltwere

addedindosesof3%respectively1.5%reportedto themass of thewheat-tomato seed flour andwaterupto56.3%wheatflourhydrationcapacity.After all the ingredients were added, the doughwaskneadinginalaboratorymixerfor15minandthen modeled and placed to the fermentation at 300Cand85%relativehumidity for60min.Thefermenteddough’swerebakedinanoven(CabotoPF8004D,Italy)for30minat180±50Candthen,the bread sampleswere removed from the pansand cooled at room temperature.

Thebreadphysical properties, loaf volume -determinedbytherapeseeddisplacementmethod,porosity,elasticityweremeasuredaccordingtoSR91:2007.

CrumbcolourwasdeterminedusingaKonicaMinoltaCR–700colorimeter.Thecolorimeterwascalibratedusingastandardwhiteplate.Thecolourparameters expressed in terms of L* (lightnessand darkness), a* (redness and greenness) andb* (yellownessandblueness), itsdeviations,∆L*,∆a* and ∆b*, and total colour difference ∆E*,wererecorded.

Textural parameters of bread, primaryparametershardness,cohesivenessandelasticity,and secondary texture parameters, gumminessand chewiness, can be obtained from a textureprofile analysis (TPA) test using a Mark-10-ESM301textureanalyzer.Thedatainterpretationwas made by using a Mesur Gauge software ofMark10texturometer.

The MoticSMZ–140 stereo microscope withthe20xobjective toa resolutionof2048x1536pixelswasusedtoanalyzethecrumbcells.

The bread sensory characteristics includingappearance, colour, flavour, taste, smell, textureandoverallacceptabilitywereevaluatedona1-9hedonicscale(1-dislikeextremely,2-dislikeverymuch,3-dislikemoderately,4-dislikeslightly,5-neither likenordislike,6 - likeslightly,7 - likemoderately,8-likeverymuch,9-likeextremely)byusingapanelofthirtiethsemi-trainedjudges.

Microsoft Excel 2007 and the StatisticalPackage for Social Science, v.16.0 was used forstatistical analysis. Results were consideredstatisticallysignificantatp<0.05.

RESULTS AND DISCUSSION AsTSFandWFwerethemainingredientsused

inbreadformulation,theanalyticalcharacteristicsweredeterminedandtheresultsarereported in

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BreadQualityCharacteristicsasInfluencedbytheAdditionofTomatoSeedFlour

Table1.ItisremarkablethatTSFcontainedmuchlessmoisture that thewheat flour (Tab. 1). TheproteincontentofTSFwasreasonablyhighwhencomparedwithWF. Because of this fact, tomatoseeds are an important source of proteins than can beused fornutritional consideration to improveoverall protein quality of bread, in agreementwith the results obtained by Sogi et al. (2002).Comparativelywith other studies (Carlsonet al.,1981),thefatcontentinTSFwaslower(19.5%).Tomato seed have been reported to containrelativelyhigh levelsofminerals (3.92)andso itwasnosurprisetofindtheashcontentwassixfoldthatofwheatflour.

Regarding thequalityparametersofWF, theresultsobtainedsuggestedthattheWFisofaverygood quality from bread making, with a glutendeformation index of 8 mm. However it showsa high falling number value due to it low alpha-amylaseactivity(Codinăet al.,2012).

The loaf volume, porosity and elasticity ofbreadsmadewithsomeTSFareshowninFigure1. Loaf volume is influenced by many factorssuch as WF compositions, additives and doughfermentation conditions (Rosell et al., 2001).The loaf volume of breadmade by including upto20%TSFdidnotshowasignificantdifference(p > 0.05) when compared with the loaf madewithout TSF. The highest volumes obtained bybreads supplemented with 10% TSF, followedby formulation with TSF at 5% TSF (Figure 1).The improving effect of TSF on volumeof bread(Carlson et al., 1981) aswell, as onwheat flourbreads(Carlsonet al.,1981;Sogi,2002)hasalsobeen reported by various authors. A possibleexplanation to this result is probably due toslightlyamylaseactivityoftomatoseedflourthatcanimprovedoughdevelopmentandgasretention(Rosellet al.,2001)andthusthevolumeofbread.However, sampleswith the addition of TSF over

Tab. 1.Theanalyticalcharacteristicsofwheatandbrownflaxseedflour(mean±Std.dev.)

Characteristics Tomato seed flour Wheat flour

Moisture (%) 6.94±0.05 14.50±0.04

Protein (%) 29.50±0.27 12.60±0.22

Fat (%) 19.50±0.06 1.50±0.02

Ash (%) 3.92±0.06 0.65±0.05

Gluten deformation (mm) - 8.00±0.6

Falling number (s) - 380.00±19

Fig. 1. Effectsofsubstitutionratioonphysicalcharacteristicsoftomatoseedflourincorporatedbreads

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15% have a smaller volume compared to thesamplewith5and10%TSFaddition.AdecreasinginloafvolumecanbeattributedtothereductioninglutencontentofcompositeflourasaresultofTSFincorporationinWF,thedoughcouldn’tretainingsowellthefermentationgases.TheseresultsareinaccordancewiththoseofCarlsonet al.(1981)whoreportedadecreasein loafvolumeofbreadwith the addition of 20% deffated TSF. A highconcentration of crude fat present in the tomato seedappearingtoberesponsiblefortheincreaseinloafvolume(Carlsonet al.,1981).

Otherphysicalcharacteristics,asfactorsthatdecisivelyaffectthebreadquality,aretheporosityandelasticityof thebreadsamples.Fig.1showsthat an increase of the TSF in WF increase theloaf porosity and elasticity up to 10% and thendecrease themat the levelof15%and20%TSFaddition, respectively. Compared to the controlformulations,theporosityincreasedinthecaseofTSFadditionat5and10%level.Theincorporationof TSF into wheat bread improved crumb grainby stabilizing air cells in the bread dough andpreventing coalescence of the cells, according tothe result obtained by Wang et al. (1998). Theelasticity of bread made by adding up to 15%TSF did not show a significant difference when

comparedwiththeelasticityofthecontrol.Higherconcentrations of TSF resulted in a less elasticcrumb. A less wheat gluten in the formulationsamples may retain less fermentation gas, thismay be the primarily reason for the decrease inelasticityofbreadcontaining20%TSF.

Table 2 shows the changes in the colour ofbreadcrumb.TheresultsindicatethatadditionofTSFinbreadformulationreducesbreadlightness.ThebrightnessvaluesL*decreasewithincreasinglevelofTSFaddedtobreadduetothedarkerTSFcolourcomparedtowhiteWF.Therednessofthebread increasedwith the increase of the TSF inthe formulation. Determination of the b*- valueshowed that by increasing the TSF level in thebreadformulation,thecrumbb*-valueincreased,particularly when TSF level was at 5%. On theotherhand, theyellownessof thebreadsamplesincreased as the result of addition of TSF. Thesignificantenhancingoftotalcolourdifference∆E* valuesofbreadswithTSFadditionincomparisontocontrolbreads,withoutTSFaddition,werealsoobserved.

ThetextureprofileanalysisrevealedthatTSFaddition in different levels inWFhas significanteffectsonthetextureparametersofbreadsamples(Tab. 3). The hardness of the bread increases

Tab. 2.Effectoftomatoseedflouroncolourofwheatflourbread

Tomato seed flour (%)

L* a* b* ΔL* Δa* Δb* ΔE*

0 74.46 -1.87 13.35 38.64 -15.22 -0.87 41.54

5 64.95 -1.68 15.77 -27.64 -2.62 11.56 30.07

10 61.80 -1.58 16.64 -30.79 -0.91 12.43 33.21

15 60.97 -1.27 16.30 -31.62 -0.60 12.09 33.86

20 58.19 -0.27 17.10 -34.40 0.40 12.89 36.74

Tab. 3.Effectoftomatoseedflourontextureparametersofbreadsamples

Tomatoseedflour(%)

Hardness(N) Cohesiveness Elasticity Gumminess

(N)Chewiness

(N)

0 16.22 0.69 0.82 11.19 9.62

5 16.92 0.69 0.87 11.65 10.19

10 12.88 0.66 0.79 8.45 6.68

15 19.68 0.80 0.76 15.69 11.91

20 21.11 0.62 0.82 14.33 11.74

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to a certain level ofTSF added inWF.Maximumhardness was found for bread with 20% TSFadditionprobablyduetothedilutionoftheglutenproteins. For the cohesiveness and elasticity, thehighervalueswererecordedforthesampleswith15%and5%TSFaddition,respectively.Thehighergumminessandchewinessvalueswererecordedforthesamplewith15%TSFadditioninWF.

Theimageanalysisofthebreadcrumbstruc-tureispresentedinFig.2.

Ascansee,thecrumbappearsmorecompactin wheat bread without TSF addition. This may

be attributed to dough elasticity that allows cellexpansion during fermentationwhich can retainwell thegas formed.TheadditionofTSFathighlevelshadagreatimpactonthecrumbstructure;the crumbdoesn’t seemvery compact and largecells canbenoticedmaybedue to thegas lossesduringbaking,gas thatcannotbeanymoreverywellretainbythetomatoseed-wheatdough.Thecrumb of the breadswith 5% TSFwere golden,whileathigherlevelsofadditiontheyweredarker(Yaseen et al., 1991). The same effects on thecrumbcolourwasobservedbytheMokhnacheva

a) Control sample b) Bread with 5% tomato seed flour

c) Bread with 10% tomato seed flour d) Bread with 15% tomato seed flour

e) Bread with 20% tomato seed flour

Fig. 2.Crumbstructureofbreadsamples

BreadQualityCharacteristicsasInfluencedbytheAdditionofTomatoSeedFlour

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et al. (1975) which reported that wheat breadsbakedwith1or2%TSFaddedtoWFwereequalin quality to control wheat bread, but greateradditionsresultedincrumbdarkening.

Thesensory evaluationresults(Fig.4)revealsignificant differences between control sampleandbreadwithtomatoseedatdifferentlevels.

Fig. 3.Sensorycharacteristicsofbreadsamples

The increasing level of TSF had a positiveeffect on bread texture as higher scores weregiven to the samples containing up to 10% TSF.TheadditionofhigherlevelsofTSF(15and20%)hadanegativeeffectontexture,andalsoonsmell

and taste. Taste score decreased as the level ofTSF increased.Theresults showthat thesamplecontaining10%TSForhigher replacement levelreceivedlowerscorescomparedwithsamplewith5%TSF.Aslightlybittertasteatahigheradditionlevelmaybeduetoasteroidcompoundfoundincrushedtomatoseed(Zagibalovet al.,1985).Theoverallacceptanceofthesampleswaslowerwhenlevels of 15 and 20% TSFwere added inWF. AsimilarresultwasfoundbyConstandache(2005)which highlight that additions of TSF greaterthan2%have anegative effect onbreadquality.Itseemsthattheoverallacceptancewasaffectedbythetasteandsmellofthebreadratherthanthetexture,formerparametersthatwerepooratlevelof20%TSFaddedinWFbread.

The relationship between the bread flourcharacteristicsatdifferentTSFsubstitutionlevels(0, 5, 10, 15 and 20%) evaluated by principalcomponentanalysis(Fig.4.)revealedthatthefirsttwoprincipalcomponentsexplain83.75%ofthetotalvariance(PC1=50.43%andPC2=33.32%).The first principal component, PC1 is stronglycorrelatedwithcolourparameterL*andsensorycharacteristicssmell,flavourandtaste.Therefore,high correlations were obtained between smelland flavour (r = 0.984, p < 0.01), between tasteandsmell(r=0.940,p<0.05),andbetweentaste

Fig. 4. Principalcomponentanalysisforthebreadcharacteristics

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and flavour (r = 0.899, p < 0.05). The PC1 axisdistinguishesthea*, b* colour parameters and the L* parameter, which are opposed. A negativellysignificancecorelationwasfoundbetweenL* and a*(r=-0.739,p<0.05)and,betweenL* and b*(r=-0.990,p<0.01).

The second principal component, PC2 isstronglycorrelatedtobreadphysicalcharacteris-tics, loaf volume, porosity and elasticity, andsensorycharacteristicscolour,appearance,textu-re and overall acceptability. Significant corre-lation (p < 0.05) have obtained between loafvolume and texture (r = 0.87), appearance (r =0.91),andoverallacceptability(r=0.86).ThePC2axis underlines the opposition between sensorycharacteristics elasticity, porosity and texturalparameters,hardness,guminessandchewiness.

CONCLUSION The tomato seed composition showed that

theseseedsaresuitableforuseinbread-making.Itmaybeconcludedthattheadditionoftomatoseedflour to wheat flour bread increases nutritionalvalueandittechnologicalquality.Thetomatoseedflouradditioninfluencebreadphysical,colourandit textural parameters. Addition of tomato seedflour in bread formulation caused a decrease inL* an b*values,whilea*valuesincreasedinbreadcrumb color.This study showed thatTSF canbeused to replace WF in bread production up toa level of 10%, with moderate impact on breadsensorycharacteristics.

Theprincipalcomponentanalysisofthedataset indicated high correlations between breadphysicalcharacteristicsandsomeofthesensorialcharacteristicsofbread.

Acknowledgments. This work was supported

byagrantoftheRomanianNationalAuthorityforScientificResearchandInnovation,CNCS–UEFISCDI,projectnumberPN-II-RU-TE-2014-4-0214.

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