Growing concerns over food waste and the increasing demand for gluten-free products highlight the need for sustainable food innovations. This study investigated the valorization of tomato processing by-products as functional ingredients in gluten-free crackers. Tomato by-products were dehydrated, milled into powder, and incorporated into cracker formulations at 10%, 20%, and 30% (w/w). The crackers were evaluated for bioactive compound content (lycopene, total carotenoids, and total phenolics), antioxidant activity (DPPH radical scavenging), and sensory acceptability using a 5-point hedonic test with 50 consumers. Increasing the level of tomato by-product incorporation significantly enhanced the nutritional profile of the crackers. Lycopene content increased from 0.65 mg/100 g in the control to 9.43 mg/100 g at 30% enrichment, while total phenolic content increased from 52.60 to 154.76 mg GAE/100 g. Sensory evaluation indicated that the 10% enrichment achieved the highest overall acceptability score, whereas higher enrichment levels resulted in slightly reduced taste preference. These findings demonstrate that tomato by-products can be effectively used to improve the nutritional quality of gluten-free crackers while maintaining acceptable sensory properties at moderate enrichment levels, supporting the sustainable valorization of tomato processing residues.
Salanță et al. (Mon,) studied this question.