caa a22 4500 606243399 CHVBK 20210128101324.0 cr unu---uuuuu 210128e20150901xx s 000 0 eng 10.1007/s11694-015-9236-5 doi (NATIONALLICENCE)springer-10.1007/s11694-015-9236-5 Fiber pectin from tomato pomace: characteristics, functional properties and application in low-fat beef burger [Elektronische Daten] [Mohammad Namir, Hassan Siliha, Mohamed Ramadan] Tomato fiber pectin (TFP) recovered from tomato pomace was characterized. Application of TFP as a potential fiber source and fat replacer in low-fat beef burger was investigated. The recovery of fiber pectin from tomato pomace was high (83.5%). Alcohol insoluble solids in TFP were characterized by high protein, fat and carbohydrate contents (32.2, 17.1, and 47.0%, respectively) whereas ash content was 2.45%. Leucine was the main amino acid found in TFP (1.46g/100g protein). Essential fatty acids represent 58.4% of total fatty acids with linoleic acid as the most abundant (55.8%). Swelling capacity of TFP was found to be 4.50mL/g, water holding capacity was 3.57mL/g and oil holding capacity was 2.65mL/g. Beef burger formulated with different fat replacement level of TFP showed decrease in cooking loss and reduction in diameter of burgers was decreased. Samples with fat replacement levels of 12.5 and 25% of TFP had the highest acceptance. This substitution may reduce the production cost without affecting functional and sensory properties of the product. Springer Science+Business Media New York, 2015 Processing wastes nationallicence Lycopersicon esculentum nationallicence Novel foods nationallicence Meat products nationallicence Namir Mohammad Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt aut Siliha Hassan Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt aut Ramadan Mohamed Department of Agricultural Biochemistry, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 305-312 2193-4126 9:3<305 2015 9 11694 https://doi.org/10.1007/s11694-015-9236-5 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9236-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Namir Mohammad Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt aut NATIONALLICENCE 700 1- Siliha Hassan Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt aut NATIONALLICENCE 700 1- Ramadan Mohamed Department of Agricultural Biochemistry, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 305-312 2193-4126 9:3<305 2015 9 11694