# The Influence of Tomato and Pepper Processing Waste on Bread Quality
## 3 Results and Discussion
### Texture Profile Analysis (TPA) of Bread
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multicolumn{2}{c}{**Hardness**} & \multicolumn{2}{c}{**Cohesiveness**} & \multicolumn{2}{c}{**Chewiness**} & \multicolumn{2}{c}{**Springiness**} \\  & \multicolumn{2}{c}{**[N]**} & \multicolumn{2}{c}{**[-]**} & \multicolumn{2}{c}{**[N]**} & \multicolumn{2}{c}{**[-]**} \\ \hline  & **24 h** & **72 h** & **24 h** & **72 h** & **24 h** & **72 h** & **24 h** & **72 h** \\ \hline \multirow{2}{*}{CON} & 4.8 & 9.83 & 0.62 & 0.4 & 2.8 & 3.5 & 0.96 & 0.88 \\  & \(\pm\) 0.4 b & \(\pm\) 1.69 e & \(\pm\) 0.02 b & \(\pm\) 0.03 b & \(\pm\) 0.1 b & \(\pm\) 0.6 d & \(\pm\) 0.03 a & \(\pm\) 0.06 a \\ \hline \multirow{2}{*}{TP3} & 5.0 & 12.8 & 0.61 & 0.4 & 2.7 & 4.5 & 0.89 & 0.86 \\  & \(\pm\) 1.2 b & \(\pm\) 1.46 d & \(\pm\)0.01 b & \(\pm\) 0.01 b & \(\pm\) 0.6 b & \(\pm\) 0.7 cba & \(\pm\) 0.04 b & \(\pm\) 0.04 a \\  & 6.0 & 12.92 & 0.61 & 0.38 & 3.2 & 3.9 & 0.87 & 0.81 \\  & \(\pm\) 1.0 b & \(\pm\) 1.63 & \(\pm\) 0.01 b & \(\pm\) 0.02 b & \(\pm\) 0.5 b & \(\pm\) 0.5 b & \(\pm\) 0.5 c & \(\pm\) 0.03 b & \(\pm\) 0.02 a \\  & 6.2 & 13.4 & 0.6 & 0.36 & 3.3 & 3.9 & 0.89 & 0.81 \\  & \(\pm\) 1.3 b & \(\pm\) 1.37 cba & \(\pm\) 0.03 b & \(\pm\) 0.01 c & \(\pm\) 0.8 b & \(\pm\) 0.4 d & \(\pm\) 0.05 b & \(\pm\) 0.05 b & \(\pm\) 0.05 a \\  & 7.5 & 19.69 & 0.59 & 0.34 & 3.9 & 5.2 & 0.88 & 0.77 \\  & \(\pm\) 0.9 a & \(\pm\) 2.46 a & \(\pm\) 0.02 b & \(\pm\) 0.02 d & \(\pm\) 0.4 a & \(\pm\) 0.5 a & \(\pm\) 0.04 b & \(\pm\) 0.04 b & \(\pm\) 0.04 b \\ \hline \multirow{2}{*}{PB3} & 4.8 & 10.2 & 0.63 & 0.44 & 2.7 & 3.7 & 0.87 & 0.83 \\  & \(\pm\) 0.6 b & \(\pm\) 1.25 d & \(\pm\) 0.04 a & \(\pm\) 0.02 a & \(\pm\) 0.02 a & \(\pm\) 0.3 b & \(\pm\) 0.4 d & \(\pm\) 0.04 b & \(\pm\) 0.04 b \\  & 5.0 & 10.77 & 0.62 & 0.38 & 2.7 & 3.4 & 0.87 & 0.82 \\  & \(\pm\) 1.0 b & \(\pm\) 0.84 dcea & \(\pm\) 0.03 b & \(\pm\) 0.01 b & \(\pm\) 0.5 b & \(\pm\) 0.2 d & \(\pm\) 0.03 b & \(\pm\) 0.07 b & \(\pm\) 0.07 b \\  & 5.3 & 12.12 & 0.6 & 0.37 & 2.6 & 3.6 & 0.85 & 0.81 \\  & \(\pm\) 0.5 b & \(\pm\) 1.88 & \(\pm\) 0.04 b & \(\pm\) 0.01 b & \(\pm\) 0.3 b & \(\pm\) 0.4 d & \(\pm\) 0.03 b & \(\pm\) 0.06 b & \(\pm\) 0.06 b \\  & 5.5 & 14.86 & 0.58 & 0.37 & 2.7 & 4.8 & 0.83 & 0.82 \\  & \(\pm\) 0.6 b & \(\pm\) 1.24 b & \(\pm\) 0.02 b & \(\pm\) 0.03 b & \(\pm\) 0.3 b & \(\pm\) 0.9 b & \(\pm\) 0.02 b & \(\pm\) 0.02 b & \(\pm\) 0.06 b \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Texture profile analysis of the bread samples with the progressive addition of tomato waste (TP) and pepper placenta (PB) from 3 to 12 g/100 g after 24 and 72 h of storage. significantly differed from the control in the TP-fortified bread (above 9%) and in the bread fortified with PB only in samples supplemented with 12% of these ingredients. The changes in the textural properties observed while the bread was stored were generally consistent with the results reported by other researchers. [PERSON] et al. [7] analyzed bread fortified with whole pepper powder and found that the hardness and chewiness of the bread crumb increased with storage time, while the springiness and cohesiveness values decreased. Similarly, [PERSON] et al. [38] reported an increase in hardness during storage for bread fortified with tomato pomace. However, our study did not indicate a significant effect of adding TP or PB on reducing the rate of bread staling during storage, as concluded by assessing bread texture. This is contrary to the findings of [PERSON] et al. [38], which demonstrated the potential for delaying the staling process of flatbread (Barbari bread) by adding tomato pomace.