Chemical and organoleptic characteristics of tomato purée enriched with lyophilized tomato pomace.
J Sci Food Agric
; 96(6): 1953-8, 2016 Apr.
Article
em En
| MEDLINE
| ID: mdl-26095330
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.Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Solanum lycopersicum
/
Manipulação de Alimentos
/
Frutas
Limite:
Humans
Idioma:
En
Ano de publicação:
2016
Tipo de documento:
Article