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% peel (TPP). Their color, nutritional, textural properties characterized. Results showed that the total phenolic content, antioxidant capacity, bioaccessible lycopene content in HMMAs improved WTP incorporation. However, too much (20%) led to unacceptable properties. On other hand, TPP resulted a conspicuously soft texture, an unevenly distributed color as well minimal nutritional improvements. Compared TPP, was more suitable be incorporated into improve qualities.