OPTIMIZATION OF TOMATO PEEL INCORPORATION IN PASTA HACCP

Abstract

This study investigates the valorization of tomato peel, a nutrient-rich agro-industrial by-product, through its optimized incorporation into pasta as a functional ingredient, focusing on nutritional enhancement, technological functionality, sensory acceptability, and food safety assurance. Control of raw material ensured the quality of tomato peel powder (TPP), characterized by its high dietary fiber and very high antioxidant activity (AA), directly correlated with its elevated total phenolic content. Different pasta formulations were developed by substituting durum wheat semolina with TPP (10%, 15%, 20%). Evaluations revealed significant functional and technological properties: increasing TPP levels enhanced dough water binding capacity and lipid retention, while contributing to better AA in the final product. The resulting pastas were assessed for physical, chemical, cooking quality, and antioxidant properties. Sensory evaluation identified the pasta with 15% TPP substitution (P2) as the most sensorially acceptable formulation. To ensure comprehensive food safety and hygiene, a preventive control system based on hazard analysis principles was implemented throughout production, identifying and managing critical control points (CCPs). The findings demonstrate that optimized TPP incorporation (notably at 15%) significantly improves the nutritional profile (dietary fiber, antioxidants) and functional properties of pasta without compromising its quality, safety, or consumer acceptability. This approach offers a sustainable strategy for reducing food waste and developing value-added functional foods