MANUFACTURING AND DEVELOPMENT OF TOMATO SAUCE ENRICHED WITH DIETARY FIBER TO IMPROVE NUTRITIONAL VALUE AND SENSORY QUALITY

This study aimed to manufacture and develop tomato sauce fortified with dietary fiber using wheat bran and flaxseed, in order to improve its nutritional value and sensory quality. The sauce was manufactured in the laboratories of the Department of Food Science and Technology in Yemen, where fiber was added in different concentration (0.5%, 1%, 2%), then chemical, sensory and microbial tests were conducted according to the approved standard methods. The results showed that the additives did not significantly affect the percentage of total solids, but the sample fortified by 0.5% flax seeds showed a significant difference in pH. The effect on color was minor at low percentages, but high percentages reduced organoleptic ratings while flavor was not affected at low ratios, while the addition of 2% flaxseed improved it. Wheat bran up to 2% did not affect the texture, while flaxseed above 0.5% affected it slightly. Wheat bran also did not negatively affect appearance, while flaxseed at 2% made minor changes. This study recommends that in order to balance health benefits and sensory quality, it is preferable to use wheat bran in moderation, and to use flaxseed to no more than 1% to maintain the appearance and attractive texture of the sauce.