الفهرس 
Phenolic substancesOnly 14 pages are availabe for public view
 |  | from | 124 |  |  |
| | | from | 124 | | |
Abstract
This Work was performed to study the chemical and physical properties of tomato processing wastes and utilization of that tomato processing wastes in some bakery products. Samples were washed separated into skin and seed. The powders of different type of tomato processing waste were added at different levels (2.5, 5 and 10%) to balady bread and biscuit as bakery products.1) Tomato seed contained the highest values of protein (25.49%). ether extract (UW04) and ash (4.3%). while tomato skms had the high value of total carbohydrate (80.83%) and crude fiber (54.43%).2) Tomato seed meal contained a valuable amount of saponin, total phenols and alkaloids, while tomato skins had the high content of carotenoids. These substances had an antioxidant or anticancer effect. 3) Physical and chemical properties of tomato seed oil indicated that oil had 0.93density, 1.4603 refractive index,l04 iodine value, 1.05 free fatty acids and 9.63 peroxide value. However, GC chromatogram reveled that tomato seed oil contained 79.91% unsaturated fatty acids linoleic (C18:2) is the major fatty acids was in a concentration of 55.37% followed by oleic (C18:l) 20.36%.