The aim is to assess the quality improvements of pasta and gnocchi enriched with tomato by-products.
Pasta and gnocchi were developed using tomato seeds and peels as enrichment.
Life cycle assessment was conducted to evaluate the sustainability of the new food products.
Gnocchi exhibited the highest overall performance compared to enriched pasta.
Both pasta and gnocchi demonstrated a clear net positive balance in quality improvement.
Abstract
Pasta and gnocchi enriched with tomato seeds and peels demonstrate a clear net positive balance. Between them, gnocchi showed the highest overall performance.