Tomato seed fractions enriched muffins: functional, textural, and qualitative characterisation

Abstract The current study was undertaken to investigate the use of tomato seed oil (TSO) and defatted tomato seed meal (DTSM) individually and in combination for muffin preparation in an effort to utilise the fruit waste generated during food processing and harness its nutritional potential. The incorporation of DTSM and TSO at 0–25% led to a significant increase in the baking yield and weight of muffins, with a more pronounced effect in the case of DTSM-incorporated muffins. Based on organoleptic evaluation, muffins with incorporation of DTSM and TSO at 20% and 15%, respectively, were most acceptable. Therefore, muffins (DTSM 20 + TSO 15) were prepared with DTSM and TSO replacement at 20% and 15%, respectively. The combined effect of DTSM and TSO resulted in a dietary fibre increase of 61.57% as compared to the control (wheat flour and margarine-based muffins). As per texture profile analysis, the addition of DTSM led to a significant decrease in hardness, whereas a rise was noted for TSO-incorporated muffins. Storage studies of muffins for 7 days in low-density polyethylene pouches indicated no significant degradation in quality parameters. The results obtained in the study confirmed the efficient utilisation of tomato seed fractions for the preparation of nutritionally enriched muffins.