Chemical and organoleptic characteristics of tomato purée enriched with lyophilized tomato pomace.

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, purée, paste and juice.

Results: The addition of lyophilized and powdered tomato pomace enhances the properties of purée.