کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2087564 1080655 2010 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Nutritional characterization of tomato fiber as a useful ingredient for food industry
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Nutritional characterization of tomato fiber as a useful ingredient for food industry
چکیده انگلیسی

Tomato by-product consists of peels and seeds, presenting peel high fiber content. In this work, “tomato fiber” (TF) samples, obtained from tomato peels (after tomato processing) by a patented process, were characterized in terms of fiber and macronutrients (proteins, ash, total available carbohydrates and soluble sugars). From our results, TF is mainly composed by carbohydrates, with an average value of 80% of total dietary fiber (much higher than other vegetable by-products), being insoluble fiber the major component. The results obtained in this study reveal the high interest of TF as a food ingredient to be used as a valuable ingredient of new functional foods, enhancing insoluble fiber intake in the population.Industrial RelevanceThe use of tomato by-product reduces costs and justifies new investments in equipment, providing a correct solution for the pollution problem connected with tomato processing. The results obtained in this study reveal the high interest of TF as a food ingredient to be used as a valuable ingredient of new functional foods, enhancing insoluble fiber intake in the population. According to the Regulation 1924/2006, the product TF characterized in this study can be considered under the denomination of “Source of Fiber” (more than 3 g/100 g), and for that reason food products containing the above mentioned fiber in quantities equal or superior to 3.9%, could also include the same declaration of nutritional properties in their labeling.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Innovative Food Science & Emerging Technologies - Volume 11, Issue 4, October 2010, Pages 707–711
نویسندگان
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