Effect of Whole Tomato Powder or Tomato Peel Powder Incorporation on the Color, Nutritional, and Textural Properties of Extruded High Moisture Meat Analogues

Abstract

Soy protein based high moisture meat analogues (HMMAs) were made by extrusion, with incorporation of 0, 5, 10, and 20% whole tomato powder (WTP) or 10% tomato peel powder (TPP). Their color, nutritional, and textural properties were characterized. Results showed that the color, total phenolic content, antioxidant capacity, and bioaccessible lycopene content in the HMMAs were improved with WTP incorporation. However, too much (20%) WTP incorporation led to unacceptable textural properties. On the other hand, TPP incorporation resulted in a conspicuously soft texture, an unevenly distributed color as well as minimal color and nutritional improvements. Compared with TPP, WTP was more suitable to be incorporated into HMMAs to improve the color and nutritional qualities.