Development of crackers incorporating tomato flour: Impacts on physicochemical properties, nutritional and sensory properties

1. Development and Quality
Assessment of Tomato Flour
Crackers: Transforming
Agricultural Waste into
Nutritional Innovation

2. Introduction: The Tomato Waste Challenge in
Bangladesh
● 4.70 lakh metric tons of tomatoes produced annually
● 30-35% of harvest lost due to high perishability
● Significant economic and environmental challenge
● Opening Circle Protocol: Share a personal experience with
food waste
● Learning Target: Understand the potential of transforming
tomato pomace into a valuable food ingredient

3. Understanding Tomato Pomace: A Nutritional Goldmine
● Rich in valuable compounds:
● • Lycopene
● • Carotenoids
● • Phenolic compounds
● • Dietary fiber
● • Vitamins
● Think-Pair-Share Activity: Discuss potential uses of
agricultural by-products
● Key Insight: Waste can be transformed into a nutritional
resource

4. Research Objectives: From Problem to Solution
● Primary Goal: Develop crackers using tomato flour
● Specific Objectives:
● • Prepare tomato flour using different drying methods
● • Formulate crackers with 10% tomato flour
● • Assess physicochemical and sensory properties
● Compass Points Protocol: Predict potential challenges in the
research

5. Methodology: Systematic Approach to Innovation
● Experimental Design:
● • Two drying methods (oven and sun)
● • Three temperature levels (50°C, 60°C, 70°C)
● Sample Preparation Steps:
● • Tomato selection and cleaning
● • Pretreatment with potassium metabisulphite
● • Controlled drying process
● Reflection Question: How might different drying methods
impact nutritional content?

6. Analytical Framework: Comprehensive Quality
Assessment
● Physicochemical Analysis:
● • Moisture content
● • pH
● • Color characteristics
● Nutritional Evaluation:
● • Protein content
● • Fat analysis
● • Fiber measurement
● Back-to-Back, Face-to-Face Protocol: Discuss potential
quality indicators

7. Cracker Development: Transforming Flour into Food
● Cracker Formulation Process:
● • 10% tomato flour incorporation
● • Standardized dough preparation
● Quality Evaluation Parameters:
● • Physical properties
● • Texture analysis
● • Sensory characteristics
● Learning Target Check-in: Understand the complexity of
food product development

8. Sensory Evaluation: Consumer Perspective
● 9-point Hedonic Scale Assessment:
● • Color
● • Taste
● • Aroma
● • Texture
● • Overall acceptability
● Think-Pair-Share: What makes a cracker enjoyable?
● Reflection on consumer preferences and product innovation

9. Anticipated Outcomes: Beyond the Cracker
● Potential Benefits:
● • Nutrient-enriched snack
● • Sustainable waste management
● • Economic opportunities
● • Environmental protection
● Compass Points Protocol: Discuss potential impact on food
industry

10. Sustainability and Innovation: The Bigger Picture
● Transforming agricultural waste into valuable food products
● Addressing food security and environmental challenges
● Closing Circle Protocol:
● • Reflect on key learnings
● • Share personal insights on food innovation
● Exit Ticket: How can agricultural by-products be creatively
repurposed?

11. Future Research and Opportunities
● Potential areas for further investigation:
● • Scaling up production
● • Exploring other agricultural by-products
● • Nutritional optimization
● Appreciations: Recognize the innovative approach to solving
agricultural challenges
● Final Reflection: The power of creative problem-solving in
food science