EFFECT OF POMACE ADDITION ON TOMATO PASTE QUALITY

Tomato pomace obtained as a residue of tomato processing plants can be used to extract different compounds of high nutritional and economical values as oil, protein, fiber or lycopene that can be used in food industry. The objective of this work was to evaluate the effect of tomato pomace and peels incorporation into tomato concentrate. Peels and tomato pomace meal were added to four different tomato concentrate. Addition was made in four levels (1, 2.5, 5 and 10% w/w). Parameters evaluated in different samples were: Brix (soluble solids content), consistency (bostwick), total sugars, pectins, fiber, proteins, total fat and lycopene. Consistency of resulting products was measured by Bostwick method. After peels addition there was an increase on pectins and consistency (with 309.5 and 98.3%), meanwhile tomato pomace addition increased protein and total fat content (67.5 and 121.4%). From our results we can conclude that tomato concentrate quality (nutritional and technological) can be improved by tomato pomace addition.