García Herrera, PatriciaSánchez Mata, María De CortesCámara Hurtado, María De La Montaña2024-01-122024-01-122010García 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):707-711.1466-856410.1016/j.ifset.2010.07.005https://hdl.handle.net/20.500.14352/92701Tomato 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.engjournal articlehttps://doi.org/10.1016/j.ifset.2010.07.005restricted access635.64TomatoDietary fiberBy-productsFunctional ingredientsBromatología (Farmacia)3309.14 Elaboración de Alimentos2302.99 Otras