Chemical and organoleptic characteristics of tomato puree enriched with lyophilized tomato pomace

摘要

BACKGROUND: Epidemiological studies have proved that tomato consumption is associated with a lower risk of developing several diseases (for example, certain types of cancers, cardiovascular diseases, macular degeneration, age-related eye disease). Many micronutrients and bioactive compounds are mainly present in peel and seeds and are lost during the processing into sauce, puree, paste and juice.