Obtaining tomato paste enrichers using tomato byproducts

M.P. Guerrero García Ortega, M.J. Riballo Ruiz-Roso, A. Crespo Bermejo
The industrial process of producing tomato paste generates approximately 4% of subproducts, namely seeds and peels, which is currently removed by specialist industries and typically repurposed as animal feed and also more recently for the extraction of lycopene. The objective of this study was the repurposing of these subproducts through the creation of an intermediary food product (IFP). This IFP is to be used as a food enricher, for use in a variety of products, primarily for the tomato industry. The process used a previously prepared mixture concentrated to 20-22 °Brix, and using a blend of up to 20% fresh seeds and peels to 80% paste. These IFPs not only add nutritive value through increased fiber, lycopene and polyunsaturated fats, but also add sensorial value to both the tomato paste and subsequent end products.
Guerrero García Ortega, M.P., Riballo Ruiz-Roso, M.J. and Crespo Bermejo, A. (2017). Obtaining tomato paste enrichers using tomato byproducts. Acta Hortic. 1159, 189-196
DOI: 10.17660/ActaHortic.2017.1159.28
https://doi.org/10.17660/ActaHortic.2017.1159.28
tomato, byproduct, paste, peel and seed
English

Acta Horticulturae