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

Mohammed Alsebaeai; Nabil Aldoubai; Laila Naji; Fadah Alwarafi; Omar Al-Faqih; Raghad Qahtan; Zakarya Mashrah; Noor Al-Sanea; Weam Al-Sanea

doi:10.47372/ejua-ba.2025.2.445

Authors

Mohammed Alsebaeai Dept. of Food Science and Technology, Faculty of Agriculture and food science, Ibb University, Ibb, Yemen
Nabil Aldoubai Dept. of Food Science and Technology, Faculty of Agriculture and food science, Ibb University, Ibb, Yemen
Laila Naji Dept. of Food Science and Technology, Faculty of Agriculture and food science, Ibb University, Ibb, Yemen
Fadah Alwarafi Dept. of Food Science and Technology, Faculty of Agriculture and food science, Ibb University, Ibb, Yemen
Omar Al-Faqih Dept. of Food Science and Technology, Faculty of Agriculture and food science, Ibb University, Ibb, Yemen
Raghad Qahtan Dept. of Food Science and Technology, Faculty of Agriculture and food science, Ibb University, Ibb, Yemen
Zakarya Mashrah Dept. of Food Science and Technology, Faculty of Agriculture and food science, Ibb University, Ibb, Yemen
Noor Al-Sanea Dept. of Food Science and Technology, Faculty of Agriculture and food science, Ibb University, Ibb, Yemen
Weam Al-Sanea Dept. of Food Science and Technology, Faculty of Agriculture and food science, Ibb University, Ibb, Yemen

DOI:

https://doi.org/10.47372/ejua-ba.2025.2.445

Keywords:

Sauce, Tomato, Wheat bran, Flaxseed, Development

Abstract

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.