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The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions
The influence of concentration and temperature on the rheological properties of tomato pomace dispersions obtained by rehydration of lyophilized and grinded tomato pomace was investigated in this paper. Examined systems ...
Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace
In this study, four jam formulations were developed, starting with the basic formulation (Jam 1) containing sucrose and without added pectin. Sucrose was partially (50%) replaced by stevioside in formulations of Jam 2 and ...