The Effect of Addition of Tomato Pomace Powder on the Quality of Crackers

Cilj ovog diplomskog rada bio je ispitati utjecaj zamjene pšeničnog brašna dodatkom različitih udjela tropa rajčice (2, 4, 6, 8 i 10 %) na kvalitetu krekera. Uzorci krekera proizvedeni su u laboratorijskim uvjetima i podvrgnuti analizama. Provedene su analize gubitka mase pečenjem, volumena, visine, dužine, koeficijenta širenja i boje te senzorska analiza dobivenih uzoraka. Povećanjem dodanog tropa rajčice u krekere došlo je do povećanog gubitka na masi, ali i smanjenja volumena uzoraka. Nadalje, kod krekera s 10 % tropa rajčice vrijednost svjetline je najmanja, odnosno dolazi do najveće ukupne promijene boje.The aim of this thesis is to examine the impact of replacing wheat flour with different proportions of tomato pomace (2, 4, 6, 8 and 10%) on cracker quality. The cracker samples were produced under laboratory conditions and were submitted for analysis. Analyses of mass loss, cracker volume, height, length, spread factor and colour, as well as a sensory analysis of the samples were conducted. By increasing the content of added tomato pomace in the crackers, the mass loss increases as well, whereas the volume of the samples decreases. Furthermore, the crackers that contain 10% of tomato pomace have the lowest brightness value and there is a significant difference in total colour change