Chemical characterization of tomato pomace

被引：182

作者：

Del Valle, Marcos ^{[1
]}

Camara, Montana ^{[1
]}

Torija, Maria-Esperanza ^{[1
]}

机构：

[1] Univ Complutense Madrid, Fac Farm, Dept Nutr & Bromatol 2, E-28040 Madrid, Spain

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2006年 / 86卷 / 08期

关键词：

tomato pomace; by-products; composition;

D O I：

10.1002/jsfa.2474

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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 wen 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. (c) 2006 Society of Chemical Industry

引用

页码：1232 / 1236

页数：5

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