| Title |
Stabilization and valorization of tomato byproduct: A case study for the bakery industry |
| ID_Doc |
8945 |
| Authors |
Fernandez-Pan, I; Ibañez, FC; Virseda, P; Arozarena, I; Beriain, MJ |
| Title |
Stabilization and valorization of tomato byproduct: A case study for the bakery industry |
| Year |
2023 |
| Published |
Journal Of Food Science, 88.0, 11 |
| DOI |
10.1111/1750-3841.16777 |
| Abstract |
Worldwide, tomato production is estimated at 180 million tons per year, which generates a byproduct with highly variable characteristics and volumes. According to the principles of the circular economy, a semi-industrial method for the integral use of the tomato byproduct as an ingredient in the bakery industry is proposed. Using two different dehydration processes (convection or freeze-drying), a tomato byproduct formed by peels and seeds was stabilized and ground into flours that were used as ingredients in focaccia-type flatbread elaboration through a wheat flour partial substitution trial (from 0% to 20% w/w). Based on the kinetics of convection drying and remaining lycopene content results, conditioning of the byproduct at 60 degrees C was proposed. The higher the percentage of substitution, the greater the firmness of the flatbread. However, the cutting force was maximum with 15% replacement. The flatbreads with 5%-15% replacement were rated positively according to consumer acceptance studies. Substitution of up to 15% tomato byproduct is suggested for the formulation, as the higher the byproduct flour content, the lower the volume, the higher the firmness, and reddish-brown tones. Realistically, for the industrial setting, this processing proposal reached the whole food chain, from field to fork. |
| Author Keywords |
byproduct flour; consumers' acceptance; drying kinetic; flatbread; lycopene; partial replacement |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:001074830500001 |
| WoS Category |
Food Science & Technology |
| Research Area |
Food Science & Technology |
| PDF |
https://onlinelibrary.wiley.com/doi/pdfdirect/10.1111/1750-3841.16777
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