Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties

The food industry constantly growing with increasing population and diversity. In addition to production, the formation of waste is also increasing. These wastes cause environmental pollution, economical problems loss valuable chemical com-ponents. Tomato used for tomato paste, sauce other production; especially skin seed part waste. Grapefruit quince have a significant amount waste, in beverage industry. reuse these can reduce exposu-re solid problem recovery bioactive components. this study, some physicochemical, functional thermal properties quince, grapef-ruit were determined their potential was revealed. All three samples showed high hydration properties. According dietary fiber analysis, TDF grapefruit 87.90%, 90.34%, 63.76% respectively. DTG TGA chromatograms obtained decomposition samples. signaled lycopene its derivatives as distinct from FT-IR spectrum. Based on results study; use many products hydrocolloid, filler, fat replacer possible, cost reduction may be possible