Rational Use of Tomato Processing Waste in the Development of Sauces with Enhanced Biological Value
DOI:
https://doi.org/10.47451/tec2025-11-02Keywords:
tomato products, tomato seeds, preservation, sauces, rheology, food technologiesAbstract
The article analyses the current state and prospects for the production of new types of sauces based on tomato products, as a promising raw material for industrial processing, considering their high content of biologically active compounds and the possibility of cultivating tomatoes in all regions of Ukraine. Previous studies have demonstrated the nutritional value of tomato processing waste, namely seeds and pomace. As a result of the analysis of literary and experimental data, it was found that tomato seeds contain a wide range of biologically active substances that may be suitable for use in food technology. The article proposes the use of secondary products of tomato processing for the production of food semi-finished products. The subject of the study was tomato sauces enriched with the semi-finished product “Tomato Seed Paste”. The object of the study was structural–mechanical and organoleptic properties of tomato sauces developed with the addition of “Tomato Seed Paste”. The study aimed to determine the influence of the developed semi-finished product “Tomato Seed Paste” on the quality indicators of tomato sauces when developing a comprehensive tomato processing technology. Samples of tomato sauces with the addition of the developed semi-finished product “Tomato Seed Paste” were selected as the objects of further study. The study confirmed the feasibility of industrial processing of tomato seeds. The structural and mechanical properties of tomato sauces with the addition of a semi-finished product based on tomato seeds were analyzed. It was also found that the addition of tomato seed paste in quantities of 8% increases the initial viscosity by 1.7 times and the yield stress by 2.75 times. Increasing the amount of added tomato seed paste to 11% significantly alters the structural and mechanical properties of the final product: its viscosity increases by 2.46 times — from 147 Pa·s to 363 Pa·s.
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