Evaluation of the Chemical and Sensory Composition of a Marshmallow Product Enriched with Tomato Pomace Powder (Lycopersicon esculentum)

Applied Sciences 2026 Open access

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Authors: Dumitrița Flaiș, Mircea Adrian Oroian
DOI: 10.3390/app16020951
Cited by: 0

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 increased crude fiber (from 0.00% to 0.42%) and protein (from 4.62% to 7.05%), while lipid and ash contents remained low (

Fields of Study & Subjects

Food and Agricultural Sciences Food composition and properties Phytochemicals and Antioxidant Activities

Publication details

Journal / source
Applied Sciences
Volume
16
Issue
2
Pages
951–951
Publication date
16 January 2026
Language
EN