| abstract |
The invention relates to a novel tomato fibre-based product. The inventive product is characterised in that it comprises: a total dietary fibre content of 90-96 % (p/p) with an insoluble fibre/soluble fibre ratio of between 0.4 and 0.5; a water retention capacity of 9-9.6 g water/g dry product; and a fat retention capacity of 4-4.5 g olive oil/g dry product. According to the invention, the method consists in drying pulp- and seed-free tomato skins at a temperature of between 40 and 60 °C and, subsequently, grinding the dry product to produce a particle size of between 1 and 0.5 mm. The invention is suitable for use in the food sector. |