Valorization of tomato peel waste: antioxidant, physicochemical properties and acceptability of dried tomato peel in beef patties

In order to improve the tomato supply chain, tomato peel, a byproduct of the puree and sauce industry, was turned into dried tomato peel (DTP) powder to reduce food manufacturing waste and applied in beef patties as model food. Antioxidant properties, physicochemical properties, and acceptability of beef patties incorporated with DTP waste were determined. Four formulations; control (no DTP), 1.5% DTP, 3.0% DTP and 4.5% DTP were prepared. Antioxidant capacity was measured using...