Development of Biscuit Formulation Enriched With Tomato Paste Waste Using Integrated AHP-TOPSIS Method

Area of Science:

• Food Science
• Nutritional Biochemistry
• Waste Valorization

Background:

• Tomato paste production generates significant waste, primarily peels and seeds.
• This waste is rich in valuable compounds like carotenoids, phenolics, fiber, and minerals.
• Valorizing this waste can improve sustainability and create functional food ingredients.

Purpose of the Study:

• To investigate the incorporation of tomato paste production waste powder (TPWP) into biscuit formulations.
• To evaluate the chemical, physical, and sensory properties of biscuits with varying TPWP content.
• To determine the optimal TPWP concentration for functional and sensory attributes using the AHP-TOPSIS method.

Main Methods:

• Biscuits were prepared with 0% (control), 6%, 12%, and 18% TPWP.
• Chemical analyses included protein, fat, ash, fiber, phenolic, lycopene, and β-carotene content.
• Physical properties (color) and sensory attributes (odor, taste, texture, acceptability) were assessed.
• The AHP-TOPSIS method was employed for multi-criteria decision analysis to find the optimum formulation.

Main Results:

• Increasing TPWP levels significantly elevated protein, fat, ash, dietary fiber, phenolic, lycopene, and β-carotene content.
• Antioxidant activity and a*/b* color values increased, while carbohydrate content and L* color values decreased with higher TPWP ratios.
• Biscuits with up to 12% TPWP exhibited comparable sensory properties to the control, with TPW12 selected as optimal.
• TPW12 showed substantial increases in total dietary fiber (2.2x), total phenolics (5.6x), antioxidant activity (13.6x), lycopene (6.57 ppm), and β-carotene (14.75 ppm) compared to control.

Conclusions:

• Tomato paste production waste powder (TPWP) is a valuable ingredient for enhancing the nutritional profile of biscuits.
• TPWP significantly increases functional components like dietary fiber, carotenoids, and phenolic compounds.
• The optimal formulation, TPW12, offers improved nutritional benefits without compromising key sensory attributes, demonstrating effective waste valorization.