Functional properties of seed meals and protein concentrates from tomato-processing waste

Functional properties of tomato seed meals (wholes and de-oiled) and protein concentrates (water, alkali, salt) were evaluated. Water and fat absorption of the meals-were higher than the protein concentrates. The bulk density of the salt-extracted protein concentrate was the hi best. The pH values of the meals were neutral whereas those of protein concentrates were in the acidic pH range. The foaming capacity and stability of meals and concentrates were poor but improved slightly with the addition of-salt and sugar. The emulsion capacity of meals and concentrates was good, while the emulsion stability was excellent except for alkali-extracted protein concentrate.