Articles
Obtaining enriched fried tomato sauce using tomato byproducts
Article number
1159_25
Pages
167 – 174
Language
English
Abstract
The industrial processing of tomato concentrate produces roughly 4% of byproducts, in the form of skins and seeds, which is typically collected by specialist companies for the production of animal feed, or subjected to chemical extraction processes to obtain lycopene compounds.
The health benefits of lycopene have been well documented in terms of antioxidant properties and dietary fiber.
The objective of this study was the repurposing of these byproducts from the industrial tomato industry through the creation of new tomato sauces with the addition of an intermediary food product (IFP), in the form of a food texturizer, while also improving dietary fiber and lycopene content.
For this purpose, a series of trials was undertaken with the aim of producing fried tomato to which the IFPs had been added as a partial or total replacement for starch as a texturizing agent.
After sensorial trials, it was determined that the most suitable IFPs for the replacement of starch were IFPs using a HOT tomato concentrate with 5 and 10% fresh skins and seeds, and IFPs prepared from a mixture of fresh juice, seeds and skins in ratios of 20 and 30%, which were subsequently concentrated.
All of the fried tomato sauces that were produced were deemed to be acceptable to the sensorial tasting panels.
For this reason, the use of IFPs obtained from tomato byproducts and subsequently reused for the production of sauces can be considered as an ingredient that acts as an effective texturizing agent, improving both dietary fiber and lycopene values.
The health benefits of lycopene have been well documented in terms of antioxidant properties and dietary fiber.
The objective of this study was the repurposing of these byproducts from the industrial tomato industry through the creation of new tomato sauces with the addition of an intermediary food product (IFP), in the form of a food texturizer, while also improving dietary fiber and lycopene content.
For this purpose, a series of trials was undertaken with the aim of producing fried tomato to which the IFPs had been added as a partial or total replacement for starch as a texturizing agent.
After sensorial trials, it was determined that the most suitable IFPs for the replacement of starch were IFPs using a HOT tomato concentrate with 5 and 10% fresh skins and seeds, and IFPs prepared from a mixture of fresh juice, seeds and skins in ratios of 20 and 30%, which were subsequently concentrated.
All of the fried tomato sauces that were produced were deemed to be acceptable to the sensorial tasting panels.
For this reason, the use of IFPs obtained from tomato byproducts and subsequently reused for the production of sauces can be considered as an ingredient that acts as an effective texturizing agent, improving both dietary fiber and lycopene values.
Publication
Authors
M.P. Guerrero García Ortega, M.J. Riballo Ruiz-Roso, A. Crespo Bermejo
Keywords
tomato sauce, byproduct, paste
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