Chemical characterization of tomato pomace
Citations Over TimeTop 10% of 2006 papers
Abstract
Abstract Tomato‐processing by‐product, also known as tomato pomace, consists of peel and seeds and represents around 4% of the fruit weight. If these wastes remain unused, they not only add to the disposal problem but also aggravate environmental pollution. The aim of this paper is to evaluate the chemical composition of tomato pomace collected at different steps during industrial processing in order to assess the quality of this by‐product. Twenty‐one tomato pomace samples were considered for analysis. Samples corresponded to different steps during tomato processing for paste: seven after pulper, five after finisher, six before turbopress and three after turbopress. Samples were analyzed for moisture content, total and soluble sugars, protein, fat, soluble and total fiber, as well as mineral content. From the results obtained we can conclude that tomato pomace composition (in dry weight basis) is as follows: 59.03% fiber, 25.73% total sugars, 19.27% protein, 7.55% pectins, 5.85% total fat and 3.92% minerals. Copyright © 2006 Society of Chemical Industry
Related Papers
- → Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review(2020)264 cited
- → Apple Pomace and Products Derived from Apple Pomace: Uses, Composition and Analysis(1999)110 cited
- → INDUSTRIAL APPLE POMACE BY-PRODUCTS AS A POTENTIAL SOURCE OF PRO-HEALTH COMPOUNDS IN FUNCTIONAL FOOD(2017)42 cited
- A Review on Multipurpose Use of Apple Pomace(2002)
- → Analytical chemistry examination of grape pomace extract(2013)