Stabilization and valorization of tomato byproduct: a case study for the bakery industry
| dc.contributor.author | Fernández Pan, Idoya | |
| dc.contributor.author | Ibáñez Moya, Francisco C. | |
| dc.contributor.author | Virseda Chamorro, Paloma | |
| dc.contributor.author | Arozarena Martinicorena, Íñigo | |
| dc.contributor.author | Beriain Apesteguía, María José | |
| dc.contributor.department | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD | en |
| dc.date.accessioned | 2024-01-25T12:02:05Z | |
| dc.date.available | 2024-01-25T12:02:05Z | |
| dc.date.issued | 2023 | |
| dc.date.updated | 2024-01-25T11:51:40Z | |
| dc.description.abstract | Worldwide, tomato production is estimated at 180 million tons per year, which generates a byproduct with highly variable characteristics and volumes. According to the principles of the circular economy, a semi-industrial method for the integral use of the tomato byproduct as an ingredient in the bakery industry is proposed. Using two different dehydration processes (convection or freeze-drying), a tomato byproduct formed by peels and seeds was stabilized and ground into flours that were used as ingredients in focaccia-type flatbread elaboration through a wheat flour partial substitution trial (from 0% to 20% w/w). Based on the kinetics of convection drying and remaining lycopene content results, conditioning of the byproduct at 60ºC was proposed. The higher the percentage of substitution, the greater the firmness of the flatbread. However, the cutting force was maximum with 15% replacement. The flatbreads with 5%- 15% replacement were rated positively according to consumer acceptance studies. Substitution of up to 15% tomato byproduct is suggested for the formulation, as the higher the byproduct flour content, the lower the volume, the higher the firmness, and reddish-brown tones. Realistically, for the industrial setting, this processing proposal reached the whole food chain, from field to fork. | en |
| dc.description.sponsorship | Navarre Government through the Program "Ayudas para la realización de Proyectos Estratégicos de I+D 2021-2024", Grant/Award Number: 0011-1411-202 | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.citation | Fernandez-Pan, I., Ibañez, F. C., Virseda, P., Arozarena, I., & Beriain, M. J. (2023). Stabilization and valorization of tomato byproduct: A case study for the bakery industry. Journal of Food Science, 88(11), 4483-4494. https://doi.org/10.1111/1750-3841.16777 | en |
| dc.identifier.doi | 10.1111/1750-3841.16777 | |
| dc.identifier.issn | 0022-1147 | |
| dc.identifier.uri | https://academica-e.unavarra.es/handle/2454/47181 | |
| dc.language.iso | eng | en |
| dc.publisher | Wiley | en |
| dc.relation.ispartof | Journal of Food Science, 2023; 88: 4483-4494 | en |
| dc.relation.projectID | info:eu-repo/grantAgreement/Gobierno de Navarra//0011-1411-202/ | |
| dc.relation.publisherversion | https://doi.org/10.1111/1750-3841.16777 | |
| dc.rights | © 2023 The Authors. This is an open access article under the terms of the Creative Commons Attribution-NonCommercial License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited and is not used for commercial purposes. | en |
| dc.rights.accessRights | info:eu-repo/semantics/openAccess | |
| dc.rights.uri | https://creativecommons.org/licenses/by-nc/4.0/ | |
| dc.subject | Byproduct flour | en |
| dc.subject | Consumers' acceptance | en |
| dc.subject | Drying kinetic | en |
| dc.subject | Flatbread | en |
| dc.subject | Lycopene | en |
| dc.subject | Partial replacement | en |
| dc.title | Stabilization and valorization of tomato byproduct: a case study for the bakery industry | en |
| dc.type | info:eu-repo/semantics/article | |
| dc.type.version | info:eu-repo/semantics/publishedVersion | |
| dspace.entity.type | Publication | |
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