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Keywords = physicochemical analysistexture

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19 pages, 749 KB  
Article
Evaluation of the Chemical and Sensory Composition of a Marshmallow Product Enriched with Tomato Pomace Powder (Lycopersicon esculentum)
by Dumitrița Flaiș and Mircea Oroian
Appl. Sci. 2026, 16(2), 951; https://doi.org/10.3390/app16020951 - 16 Jan 2026
Abstract
This study evaluated the physicochemical, antioxidant, and sensory properties of marshmallows enriched with tomato pomace (Lycopersicon esculentum), a by-product rich in fiber and bioactive compounds. Formulations with 0–6% pomace (Control, P1–P3) were analyzed during 20 days of storage. Tomato pomace addition [...] Read more.
This study evaluated the physicochemical, antioxidant, and sensory properties of marshmallows enriched with tomato pomace (Lycopersicon esculentum), a by-product rich in fiber and bioactive compounds. Formulations with 0–6% pomace (Control, P1–P3) were analyzed during 20 days of storage. Tomato pomace addition increased crude fiber (from 0.00% to 0.42%) and protein (from 4.62% to 7.05%), while lipid and ash contents remained low (<0.15% and <0.90%, respectively). Carbohydrates ranged around 57–64 g/100 g, resulting in energy values near 270 kcal/100 g. Antioxidant activity (DPPH) increased from 34% in the control to 44% in enriched samples, confirming the contribution of polyphenols and carotenoids. Sensory evaluation (n = 20, 10-point scale) showed good overall acceptability, with enriched samples maintaining color and texture during storage. The results demonstrate that tomato pomace enhances the nutritional and antioxidant profile of marshmallows without negatively affecting sensory quality, supporting its use as a functional ingredient in confectionery formulations. Full article
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