DESENVOLVIMENTO DE FARINHA DE RESÍDUO OBTIDO DO PROCESSO DO DESPOLPAMENTO DO TOMATE

Abstract

The tomato is a plant that can be consumed in various forms, both in nature as processed into various sauces and other industrial products and is one of the most versatile plants in the world. The industry produces every year tons of tomato waste that often do not have a correct destination. The aim of this study to develop a meal from the waste pulping of industrial tomato, determining their physical, chemical and microbiological characteristics, verify their financial viability and use as an ingredient in the food industry. physical, chemical and microbiological determinations were carried out both in tomato residue in natura (RT) and the residue dried tomato flour at 60 ° C (FRT). In RT yielded 2.33% fat, 8.38% protein, 1.21% ash, 6.95% crude fiber and 7.37% of lycopene. In the analysis of FRT, as results obtained se10,43% fat, 21.62% protein, 3.41% ash, 18.41% crude fiber and lycopene content found was 8.76%. Due to its high energy and good sources of protein, fiber, carbohydrates and lycopene content, residue of flour could be used in functional products, diet, among others. Microbiological analyzes at RT and FRT not contaminated by Salmonella sp., Fecal coliforms, total, coagulase positive staphylococci count. The economic viability showed that the developed product is commercially viable, having a good nutritional composition which can be used in the development of new products in the food industry.