ISHS Acta Horticulturae 758: X International Symposium on the Processing Tomato
INNOVATION IN TOMATO PROCESSING: OSMODEHYDROFREEZING TO OBTAIN NEW INGREDIENTS FOR OVEN-BAKED PRODUCTS |
| Authors: | P. Pani, A. Avitabile Leva, R. Oliva, A. Maestrelli, D. Torreggiani |
| Keywords: | tomato, lycopene, dehydration, freezing, cooking |
| Abstract:
In this work, osmotic dehydration alone, in combination with air drying or air drying alone, have been proposed, before freezing, in order to improve quality attributes of frozen tomato ingredients. The interest in introducing an osmotic step into a conventional stabilizing process has usually two objectives: quality improvement and energy saving. The influence of pre-treatments on physico-chemical and nutritional characteristics of frozen tomatoes was studied. The obtained new tomato ingredients were then coupled with the dough base of “focaccia”, a popular baked Italian food snack; and the influence of pre-treatments on the overall quality of the final product was also studied. The results showed that neither the osmotic nor the air dehydration step affected total lycopene content. Moreover, the reduction of water content before freezing and before cooking seems to be an important factor to lycopene protection, independently of the dehydration process applied. Lycopene bioavailability data confirmed the positive change undergone by this molecule during processing and evidenced lycopene resistance to heat treatments and freezing. | |
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