*3.3. Sensory Analysis*

Figure 4 depicts the results of the sensory analysis of the RTC-GF snack, from where it is evident that the supplementation with TPP up to 25% has a profound effect on all the sensory parameters of the snack. In the case of taste, the scores showed a significant increase with up to 10% supplementation but beyond 20%, there was a significant decline in the scores for taste. A non-significant effect was observed for flavor at 0%, 5%, and 20% supplementation levels. There was a significant difference in 10% and 25% supplementation with TPP with regard to the flavor scores, with 10% obtaining the maximum score in all. The texture scores increased successively as the supplementation of TPP increased up to 10%, after which a significant decrease in the scores was observed with the increase in the levels of TPP. The snack with 10% of tomato pomace showed maximum overall acceptability due to the highest scores in appearance, taste, and texture, which were significantly higher than any other levels of supplementation. However, the snack having up to 20% supplementation level with tomato pomace also exhibited average sensorial attributes, but beyond that level, the overall acceptability scores declined.

**Figure 4.** Sensory scores of the various formulations of ready-to-cook gluten-free snack. (Values are mean ± SD, n = 10; values within an attribute with different superscripts are significantly different (*p* ≤ 0.05)).

### *3.4. Fourier-Transform Infrared (FTIR) Spectroscopy*

Figure 5a–c presents the FTIR spectra of the finished RTC-GF snack, TPP, and FMF. Dominant peaks were observed at 2925 and 2855 cm<sup>−</sup><sup>1</sup> in all three spectra. The stretching areas were observed at 1376–1378 cm<sup>−</sup><sup>1</sup> in the FMF as well as RTC-GF snack. Absorption bands were observed at 1011.3, 1030.7, and 1012.6 cm<sup>−</sup><sup>1</sup> in the RTC-GF snack, TPP, and FMF, respectively. Similarly, peaks were also observed at a wavelength of 1744–1745 cm<sup>−</sup><sup>1</sup> as well as 2854–2856 cm<sup>−</sup><sup>1</sup> in all three spectra. The presence of absorption bands in the wavelength of 3290 to 3320 cm<sup>−</sup><sup>1</sup> were also found to be present in all the three commodities, *viz*., FMF, TPP, and RTC-GF (T3).

**Figure 5.** (**a**) FTIR spectrum of finished fried ready-to-cook gluten-free (T3) snack. (**b**) FTIR spectrum of tomato pomace powder. (**c**) FTIR spectrum of finger millet flour.

### *3.5. Nutritional Profile of the Product*

The nutritional profile of the control RTC-GF snack containing no TPP (T1) and having 10% TPP (T3) is tabulated under Table 3. The enriched product provides a protein, fat, carbohydrate, and crude fiber content of 6.9%, 11.48%, 34.52%, and 5.2%, respectively, along with 248.2 kcal/100 g energy. The energy content of T3 is significantly less than the T1 sample containing no TPP. The TPC content is 186 mg GAE/100 g in T3 which was significantly higher than T1 (151.2 mg GAE/100 g). Similarly, the TFC also exhibited similar trend. The T3 had lycopene content of 5.08 mg/100 g while this was not detected in the T1 sample. The antioxidant activity as estimated by DPPH radical scavenging activity, FRAP, ABTS, and MCA for the RTC-GF snack shows significantly enhanced activity in the T3 sample as compared to T1. Potassium is the most abundant mineral present in the T3 RTC-GF snack followed by phosphorus, calcium, magnesium, sodium, iron, and zinc whereas T1 had amounts of phosphorus (206 mg/100 g) significantly higher than T3. Oleic acid is the most dominant fatty acid (52.1%) in T3, followed by linoleic acid (24.2%) and palmitic acid (22.8%), while T1 contains significantly higher amounts of palmitic acid as well as stearic acid. Amongst the essential amino acids, tryptophan is the highest (5.6%), followed by valine, phenyl alanine, isoleucine, and others in T3. It was observed that except for valine and leucine all other essential amino acids were present in significantly higher amounts in the T3 sample as compared to T1. The ω6/ ω3 ratio was less for the T3 sample.


**Table 3.** Nutritional profile of ready-to-cook gluten-free snack (T1 (control) and T3).

Values are mean ± SD, n = 3; values within a row with different superscripts are significantly different (*p* ≤ 0.05).
