Volume: 4, 2025
4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: H018
DOI: https://doi.org/10.24326/ICDSUPL4.H018
Published online: 9 April 2025
ICDSUPL, 4, H018 (2025)
Effect of the addition of seed and peel powder from tomatoes on the physicochemical properties of carrot mousse
Aleksandra Rolewicz1*, Agnieszka Starek-Wójcicka1
1 Department of Biological Basis of Food and Feed Technology Faculty of Production Engineering, University of Life Sciences in Lublin, Głęboka 28, 20-950 Lublin, Poland
* Corresponding author: aleksandra.rolewicz@up.lublin.pl
Abstract
The purpose of this study was to determine the effect of the addition of powdered tomato seeds and peels on the physicochemical properties of carrot mousse. The enrichment of food with ingredients of plant origin, rich in bioactive compounds, can significantly improve its nutritional value and functional properties. In the conducted analyses, changes in color, viscosity, phenolic compound content and antioxidant activity were evaluated depending on the type and amount of the additive. The base material was carrot mousse, to which powdered tomato seeds and peels were added in various proportions. The samples were subjected to instrumental evaluation, including measurements of color parameters (L*, a*, b*), rheological viscosity and determination of polyphenol content using the Folin-Ciocalteu method. The results showed that the use of tomato additives significantly affected the physicochemical properties of the analyzed product. The presence of powdered tomato peels led to color intensification toward higher values of the a* parameter, indicating a higher intensity of red-orange color. In turn, the addition of tomato seeds increased the content of phenolic compounds and improved the antioxidant properties of the mousse. The effect of additives on the viscosity of the mousse depended on the amount used, with higher concentrations of additives leading to an increase in viscosity, which may have technological and sensory significance. In conclusion, enrichment of carrot mousse with powdered tomato components positively influenced its physicochemical properties, especially in terms of nutritional value and health-promoting potential. The results obtained may be relevant to the food industry seeking new methods to increase the functionality and sensory appeal of vegetable products.
Keywords: carrot mousse, tomato seeds, tomato skins, physicochemical properties, polyphenols, antioxidants, color, viscosity
How to cite
A. Rolewicz, A. Starek-Wójcicka, 2025. Effect of the addition of seed and peel powder from tomatoes on the physicochemical properties of carrot mousse. In: 4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL4.H018