What type of study is this?

This is a Experimental Study study (also classified as: Cohort Study).

The role of tomato waste in enhancing nutritional, functional and sensory properties of fresh acid cheese

View Full Paper

Ask AI

Bookmark

Authors

Incorporating dried tomato peel and seed flours enhances sensory and nutritional properties in cheese.

Fresh acid cheese samples with tomato peel showed higher protein ratios than controls, enhancing nutritional value.
The highest antioxidant content was found in cheese containing 5% tomato peel, with notable improvements in sensory characteristics.
Sensory analysis revealed that the cheese with 5% peel powder scored highest for taste and overall approval.
Combining tomato waste in cheese production suggests potential commercial benefits through improved health attributes.

Çakır et al. (2025) studied this question.

View Full Paper

Ask AI

Bookmark