Consumer Response to Tomato Pomace Powder as an Ingredient in Bread: Impact of Sensory Liking and Benefit Information on Purchase Intent

Abstract

This study evaluated consumer acceptance and purchase intent (PI) for bread formulated with dried tomato pomace powder (DTPP). DTPP was used to substitute 5 or 10% by weight for a 50/50 mix of white and whole-wheat flour used in a control bread. Consumers (n = 231) evaluated sensory attributes and PI on the breads, which were produced and presented as slices from a typical commercial sandwich loaf. Before answering PI questions, panelists were presented with information regarding the DTPP ingredient. Some received information on nutritional quality, some on sustainability impact, some both, some neither. This approach allowed the impacts of those messages on PI to be tested, along with impact of liking, price, and other factors. PI was analyzed using a fractional logistic model. Statistically significant differences were observed in several sensory attributes, some favoring the DTPP ingredient with overall liking very similar for the 5% DTPP and control bread samples. Price and overall liking were highly significant variables effecting PI. DTPP proved to be an excellent ingredient to replace a portion of wheat flours to improve nutritional value of bread products.Practical Application: This study shows that dried tomato pomace powder (DTPP) has potential application as an ingredient, since it improved nutritional content, appearance, and color appeal of wheat bread. Furthermore, food producers who are considering the use of byproducts in their product formulations should be encouraged by the finding that informed consumers were as willing to purchase the bread with the ingredient, as they were to purchase a typical comparable sandwich bread without it. Furthermore, both a nutrition message and a sustainability message can increase PI for the bread containing the byproduct relative to their PI toward the control bread.

A Promising Food Waste for Food Fortification: Characterization of Dried Tomato Pomace and Its Cold Pressed Oil

“…The CIE L*, a*, and b* values were 60.10, 8.27, and 24.67, respectively. Our results were partially agreed with the results of Concha-Meyer et al [48] [4] may be attributed to different colour measurement scales (CIE L* a* b*, and Hunter L a b scales). It can be concluded that the high a* (redness) and b* (yellowness) values of tomato pomaces may be the result of lycopene, β-carotene, lutein, cis-βcarotene, and zeaxanthin as previously identified by Knoblich et al [9].…”

“…An essential indicator of shelf-life stability of any food product, water activity, was found to be 0.356 in dried tomato pomace. Our finding was lower than that of dried tomato pomace powder (0.48) with higher moisture content (5.59%) reported by Concha-Meyer et al [48]. The CIE L*, a*, and b* values were 60.10, 8.27, and 24.67, respectively.…”

“…The energy value of tomato pomace depends on the composition of pomace. In our study, dried tomato pomace had energy value of 442.87 kcal/100g, which was higher than the energy value (239.90 kcal/100g) calculated by Concha-Meyer et al [48]. This difference may be attributed to higher fat (15.43%) and protein (32.69%) contents of dried tomato pomace that we used in this study.…”

“…This is slightly higher than the results determined in dried tomato waste (41.53 mg QE/100g) by Nour et al [16] in dried tomato pomaces (22-41.54 mg QE/100g) by Farcas et al [62]. The presence of various flavonoid compounds including kaempferol-3-O-glucoside, procyanidin B2, quercetin, phloretin, coumaric acid, kaempferol, luteolin-7-O-glucoside, phloridzin, ferulic acid, quercitrin, gallic acid, rutin, epicatechin was recently confirmed by Palomo et al [63] and Concha-Meyer et al [48] in tomato pomace extract and dried tomato pomace powder.…”

“…They determined 37.77% total fibre in cabinet-dried (at 60 °C for 8-9 h) tomato pomace and 36.69% in freeze-dried (for 12-13 h) tomato pomace. Thanks to its high dietary fibre content, few studies have been carried out for incorporation of tomato pomace into ketchup, tomato paste, beef frankfurter and meat-free sausages, chicken sausages, bread, spaghetti, muffin, crackers, and corn-based extruded snack up to now [4,48,[50][51][52][53][54][55][56][57].…”