Incorporation of tomato peel (Solanum lycopersicum L.) into scones: effects on nutritional composition, fatty acids, and sensory traits

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dc.creatorVilma Quitral
dc.creatorAdriana Escobar
dc.creatorRocío Ávila
dc.creatorMarcos Flores
dc.creatorÍtalo Chiffelle
dc.creatorCarolina Araya-Bastías
dc.date2025
dc.date.accessioned2026-07-07T03:30:17Z
dc.descriptionFood losses and waste correspond to environmental, economic, ethical, and nutritional problems affecting the world. Since most waste is generated at the household level, developing initiatives to recover and revalue it is essential. The present study evaluated the incorporation of tomato (Solanum lycopersicum L.) peels (CT) as an ingredient in scones when replacing milk and part of margarine. Scones were formulated with the addition of CT at 20, 25, and 30% of the weight of the dough, and a control sample (M1) was kept. The prepared samples’ nutritional composition, carotenoid content, instrumental color, specific volume, and sensory acceptability were evaluated. The fatty acid profile was analyzed in M1 and another sample with CT. A 9-point hedonic scale per parameter was used for sensory evaluation. Incorporating CT in scones made it possible to produce healthier products, with lower fat content, higher dietary fiber content, carotenoids, and lower caloric intake. The specific volume decreased in the scones with CT. The color acquired red tones and, the luminosity decreased. Sensory acceptability was high, with higher ratings for the sample with 30% CT. In the fatty acid profile, saturated fatty acids increased, monounsaturated and polyunsaturated decreased, compared to M1. It was concluded that the incorporation of CT in the preparation of scones is feasible, healthier products were obtained, and well qualified in sensory acceptability.
dc.formatapplication/pdf
dc.identifier0304-2847
dc.identifierhttps://www.redalyc.org/articulo.oa?id=179982807007
dc.identifierhttps://www.redalyc.org/journal/1799/179982807007/
dc.identifierhttps://www.redalyc.org/journal/1799/179982807007/html/
dc.identifierhttps://www.redalyc.org/journal/1799/179982807007/179982807007.epub
dc.identifierhttps://www.redalyc.org/journal/1799/179982807007/movil
dc.identifier10.15446/rfnam.v78n2.112944
dc.identifier.urihttp://hdl.handle.net/123456789/435675
dc.languageen
dc.publisherUniversidad Nacional de Colombia
dc.relationhttp://www.redalyc.org/revista.oa?id=1799
dc.rightsRevista Facultad Nacional de Agronomía - Medellín
dc.sourceRevista Facultad Nacional de Agronomía - Medellín (Colombia) Num.2 Vol.78
dc.subjectAgrociencias
dc.titleIncorporation of tomato peel (Solanum lycopersicum L.) into scones: effects on nutritional composition, fatty acids, and sensory traits
dc.typeartículo científico

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Revista Facultad Nacional de Agronomía - Universidad Nacional de Colombia