51. Chemical and organoleptic characteristics of tomato purée enriched with lyophilized tomato pomace.
- Author
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Previtera L, Fucci G, De Marco A, Romanucci V, Di Fabio G, and Zarrelli A
- Subjects
- Freeze Drying, Humans, Hydrogen-Ion Concentration, Food Handling methods, Fruit chemistry, Solanum lycopersicum chemistry
- Abstract
Background: Epidemiological studies have proved that tomato consumption is associated with a lower risk of developing several diseases (for example, certain types of cancers, cardiovascular diseases, macular degeneration, age-related eye disease). Many micronutrients and bioactive compounds are mainly present in peel and seeds and are lost during the processing into sauce, purée, paste and juice., Results: The addition of lyophilized and powdered tomato pomace enhances the properties of purée. In this paper we report the chemical and physicochemical characterization of a purée enriched with 2% dry pomace. Comparison of the analytical data of starting purée with the enriched purée showed a significant increase of all micronutrients, without the taste and appearance being compromised or altered negatively., Conclusion: The product obtained is an example of a functional food rich in health-promoting phytochemicals, with the significant aspect of recovering a waste fraction of the tomato processing that would normally be disposed of in landfill, with associated costs and environmental impact., (© 2015 Society of Chemical Industry.)
- Published
- 2016
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