Effects of Incorporating Caramel, Carrot, and Tomato Powder on the Quality Characteristics of Soy Protein-Based Meat Patties.

A decreasing trend in the cooking loss was observed in tomato SPMAs with the increased amount of tomato powder, which could be due to the high amount of dietary fiber (9% of whole tomato powder; data are from the product labeling) in the tomato powder.

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Moreover, an increasing trend in springiness, along with a decline in cohesiveness and chewiness, was observed in the cooked tomato SPMPs, with increased addition of tomato powder.

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