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Chemical and organoleptic characteristics of tomato purée enriched with lyophilized tomato pomace
Author(s) -
Previtera Lucio,
Fucci Gabriella,
De Marco Anna,
Romanucci Valeria,
Di Fabio Giovanni,
Zarrelli Armando
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7303
Subject(s) - organoleptic , food science , pomace , chemistry , biology
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