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Advisor(s)
Abstract(s)
As food trends evolve towards sustainable, healthy, and mildly processed products, it is essential to consider
new food sources, which contribute to positive changes in the food industry and originate interesting new products.
For the tomato industry, where only completely red tomatoes are used, unripe and non-red tomatoes
constitute an important by-product, with important losses in the field of a perfectly edible vegetable food
source. To give value to this unripe tomato, a fermentation with a consortium of lactic acid bacteria and
yeast was previously optimized, originating an acidic pulp with optimized nutritional characteristics and
great potential for salad dressing development. Pulp’s texture was improved with two hydrocolloid systems:
0.5 g/100 g of xanthan gum; and a mixed system of xanthan gum and kappa-carrageenan (0.1 g/100 g
each). After rheology optimization, spices and condiments were added to the thickened fermented pulp,
and promising tasty sauces were obtained. These sauces were presented to a consumers’ panel, with
good acceptance. The production of these new healthy sauces aims to mitigate unripe tomato waste, adding
value to the tomato industry by using a major industrial by-product.
Description
Keywords
Unripe tomato new product development salad dressing hydrocolloids viscoelastic behaviour
Pedagogical Context
Citation
Simões S, Santos R, Sousa I, Prista C, Raymundo A. Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy. Food Science and Technology International. 2024;30(5):418-427
Publisher
Sage