## 3 Results and Discussion
### Physico-Chemical Properties of Tomato Pomace Suspensions  
The results of the physico-chemical properties for the tomato pomace suspension samples are shown in Table 1. The results were compared in relation to concentration and temperature. The pH value of the tomato pomace suspensions did not show significant changes after 30 min of both heat treatments, varying from 4.20 to 4.23 in all analyzed samples. The lowest pH value was obtained for the sample HT3 (with 25% TP, treated at 95 \({}^{\circ}\)C) (4.20) and for the sample CT3 (with 25% TP, treated at 60 \({}^{\circ}\)C) (4.20). The highest value was obtained for the sample MT1 (with 15% TP, at 20 \({}^{\circ}\)C) (4.23) and for the sample HT1 (with 15% TP, treated at 95 \({}^{\circ}\)C) (4.23). From the Table 1 it can be noticed that the greater the concentration was, the lower the pH was. After heat treatment at 60 \({}^{\circ}\)C and 95 \({}^{\circ}\)C, a decrease in pH for the samples with 25% TP was observed. The fluctuations of pH might have been due to the variations in titratable acidity or temperature and different concentration of the tomato pomace suspension, and the decline of acidity could possibly be attributed to the increased activity of citric acid [33]. Large pH values were observed for samples treated at a temperature of 95 \({}^{\circ}\)C, being significantly different (\(p\) < 0.05) compared to untreated samples or to those treated at 95 \({}^{\circ}\)C. The heat treatment at 60 \({}^{\circ}\)C did not significantly change the acidity. The total soluble solid (TSS) content of tomato pomace suspension was lower than in products such as juice, paste or ketchup. The increase in the tomato pomace concentration in the suspension determined the increase in TSS content (Table 1). There were no significant changes (\(p\) > 0.05) in the TSS content of the samples due to the thermal treatment. Total soluble solid content in the samples formulated was related to the TP concentrations to evaluate the amount of soluble compound extracted from TP at different temperatures. Significant differences (\(p\) < 0.05) were found between samples in function of concentration and treatment (Table 1). The increase in TP concentration led to an increase in TSS value, with a similar trend being obtained for both temperatures. These results suggest that tomato cells were completely disintegrated during grinding and, when water was added, soluble cell content such as sugars, acids and salts was dissolved, showing similar TSS values regardless of the heat treatment applied. The results for the color parameters of the formulated tomato pomace suspensions are shown in Table 2. Concentration of the samples did not significantly affect color. Color parameters for the heated samples at 60 \({}^{\circ}\)C and 95 \({}^{\circ}\)C as the similarity with cold-break and hot-break production processes were compared to samples at 20 \({}^{\circ}\)C as the analogy with room temperature processing. The most marked differences in color were observed in brightness after heat treatment at 95 \({}^{\circ}\)C. The color differences \(\Delta E\) between the unheated (M) and heated samples (C and H) were considered small (2 > \(\Delta E\) > 1), with only HT1 and HT2 presenting moderate color differences (>2).