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April 29, 2026Applied Food ResearchOpen Access

Quality Analysis and Nutritional Evaluation of Functional Bread Fortified with Tomato (Solanum lycopersicum) Powder

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Authors

THTanzina HossainMHMohammad Mozibul HaqueNRNahidur Rahman

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Overview

Quality analysis reveals enhanced antioxidant activity and nutritional content in bread with tomato powder, suggesting improved shelf-life stability.

Key Points

  • To evaluate the impact of tomato powder on the nutritional composition and quality of functional bread.
  • Incorporated tomato powder at varying levels into bread recipes.
  • Performed proximate analysis to measure nutrient changes.
  • Conducted microbiological analysis to assess shelf-life and microbial growth.
  • Executed sensory analysis to determine product acceptability.
  • Increased fiber content from 0.45% to 1.48% and ash from 1.31% to 1.75%.
  • Enhanced antioxidant activity and phenolic compounds significantly.
  • Slower microbial growth in higher tomato powder samples compared to control.
  • Optimal sensory quality observed at 6% tomato powder incorporation.

Cite This Study

Hossain et al. (2026) studied this question.

synapsesocial.com/papers/69f154a4879cb923c4944d24https://doi.org/10.1016/j.afres.2026.102064
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