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

Abstract

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°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.Practical ApplicationBased on the circular economy and considering the whole food chain, a case study is proposed to prove the usefulness of tomato byproduct flour implementation in bakery with consumers’ acceptance. Once the tomato byproduct was dehydrated by convection drying and ground, the flour was used to make focaccia‐type flatbread. Up to 15% of tomato byproduct flour addition was accepted by consumers. Considering the tons of tomato byproducts generated worldwide and the overall bakery possibilities, this case shows industrial steps toward sustainable food production practices.