Research On The Physicochemical Property And Application Of Modified Tomato Pomace Dietary Fiber

China is the second largest producer and the largest exporter of tomato paste in the world. According to statistics, during the process of making tomato paste, about 4%-5% tomato pomace were produced. In tomato pomace there have more than 60% of dietary fiber. The added value will be promoted a lot if we focus on deep processing and comprehensive utilization of tomato pomace. At the same time, wasting and environmental contamination caused by the dumping of tomato pomace can be avoided.In this research, the modification, physicochemical property and processing quality of tomato pomace were studied. Following contents have been researched:1. In this study, there have 4 modified tomato pomaces:Ultra-fine powder of tomato pomace fiber (UF), Extrusion and Ultra-fine of tomato pomace fiber (EU), Extrusion of tomato peel fiber (EX), CO2 extruding blasting of tomato pomace fiber (CE). Comparing with Raw material of tomato pomace fiber (RM), the contents of the SDF were much higher in modified fibers, especially in CE; it was 3 times higher than in RM. Of all the modified fibers, water holding capacity and oil holding capacity got worse; swelling capacity of EU was promoted from 2.34 mL/g to 3.44 mL/g. There had no significant differences in cation exchange capacity between RM and modified fiber.2. According to the experiment of high-fiber biscuit, following information were got:when 4% and 8% modified fiber were added in the dough, the biscuits were much more loosened and crisp, and better in color. The result of sensory evaluation also showed that biscuits added with 4% and 8% modified fiber got higher scores than contrast biscuit. The biscuit added with 8% EX had the greatest sensory evaluation score. 3. Based on the experiment, adding EU to the tomato paste (5 g EU/100 g tomato paste) and using citric acid to adjust the pH of the product can get high-quality high-fiber tomato paste. Its dietary fiber content increased 51.2% and its viscosity increased 10.91% from the contrast tomato paste. But the result of sensory evaluation showed that the adding of fiber deteriorate the organoleptic quality of the tomato paste. Therefore, we have to improve pretreatment method of the tomato paste so that the quality problem of adding tomato pomace into tomato paste can be solved.