RT Journal Article
T1 Nutritional characterization of tomato fiber as a useful ingredient for food industry
A1 García Herrera, Patricia
A1 Sánchez Mata, María De Cortes
A1 Cámara Hurtado, María De La Montaña
AB 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.
PB Elsevier
SN 1466-8564
YR 2010
FD 2010
LK https://hdl.handle.net/20.500.14352/92701
UL https://hdl.handle.net/20.500.14352/92701
LA eng
NO García Herrera P, Sánchez-Mata MC, Cámara M. Nutritional characterization of tomato fiber as a useful ingredient for food industry. Innovative Food Science & Emerging Technologies 2010;11(4):707-711.
NO Universidad Complutense de Madrid
DS Docta Complutense
RD 7 abr 2025