Stabilization and valorization of tomato byproduct: A case study for the bakery industry

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 60 degrees C 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.

Automated summary

A method for utilizing tomato byproduct as an ingredient in the bakery industry is proposed, using different drying processes to obtain stabilized tomato byproduct flour. The flour is then used as a partial substitution for wheat flour in the production of flatbread. The study shows that higher substitution percentages result in greater firmness of the flatbread, with the maximum cutting force observed at 15% replacement. Consumer acceptance studies indicate positive ratings for flatbreads with 5%-15% substitution. It is suggested to substitute up to 15% tomato byproduct in the formulation.