The Production and Quality of Tomato Concentrates

Hayes, William; Smith, Paul; Morris, Antrison

doi:10.1080/10408699891274309

Cited by 116 publications

(105 citation statements)

References 32 publications

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“…34 The / a b * * value of the tomato juice was not significantly changed during processing steps enclosed to 1.93, indicating a top quality product. The color intensity (C * ) value and red hue angle (h ab ) changed during processing steps with range around 31.00 and 27.00, respectively.…”

mentioning

confidence: 94%

“…Lightness and / a b * * ratio reported as the indicative and quality parameters for the color of tomato products 34 represents a top quality product in terms of color and an / a b * * ratio of less than 1.80 means that the tomato products may be unacceptable for inclusion in the products, where a * bright red color is desired. 34 The / a b * * value of the tomato juice was not significantly changed during processing steps enclosed to 1.93, indicating a top quality product.…”

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confidence: 99%

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Impact of Processing Steps on Physicochemical and Rheological Properties of Tomato Paste (Cold-Break)

Shatta¹,

Youssef²,

Sanabani³

et al. 2017

MOJFPT

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Tomato paste is used for color and taste of food preparations. Tomato pastes are potentially rich sources of dietary phytonutrients might contribute important health benefits to consumers. Twenty one samples from five processing steps were collected in-line processing of tomato paste (cold-break) to follow-up the changes of some quality attributes of tomato juice to paste and to investigate the relationship between some rheological properties and pectin fractions, as well as the relation between the Hunter color readings, beta-carotene and lycopene contents. The results showed that, the rheological values, pectin fractions, lycopene and beta-carotene contents were increased significantly during concentration of tomato juice to paste. Lycopene and total carotenoids contents were well correlated with Hunter color parameters ( =0.80-0.93). During concentration process, the studied rheological properties of tomato juice had positive correlations with total and pectin fractions contents. Exponential regression produced a better fit with total, oxalate soluble and water soluble pectins ( =0.83-0.94), while linear regression with acid soluble pectin content produced a good correlation ( =0.93-0.95).This investigation is useful for whom concern with tomato paste processing (cold-break).

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confidence: 94%

mentioning

confidence: 99%

Impact of Processing Steps on Physicochemical and Rheological Properties of Tomato Paste (Cold-Break)

Shatta¹,

Youssef²,

Sanabani³

et al. 2017

MOJFPT

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“…In general, the physicochemical methods of analysis used with ketchup are similar to those applied for tomato pulp (GOULD, 1992). The main analysis that are usually performed to evaluate such products are: total solids, soluble solids, water insoluble solids, ascorbic acid, color, consistency, pH, acidity, sugar and salt (sodium chloride) (DENNY, 1997;GOOSE;BINSTED, 1973;HAYES;MORRIS, 1998;PORRETA et al, 1993).…”

mentioning

confidence: 99%

Evaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical analysis

Bannwart¹,

Bolini²,

Toledo³

et al. 2008

Ciênc. Tecnol. Aliment.

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“…However such characterizations are rare in the literature for tomato products [8][9][10][12][13][14][15][16]. The rheological properties of tomato products depend on several number of parameters, such as agronomic parameters (variety and maturity), compositional parameters (soluble solids, acidity and pectin content) and process parameters (finished product appearance and heat treatment) [13,17].…”

Section: Shear Rate Effect On the Viscosity Of Homemade And Commerciamentioning

confidence: 99%

Shear Rate Effect on the Viscosity of Homemade and Commercial Tomato Sauce

Jorge-Octavio¹,

Claudia-Karina²,

Carmen³

et al. 2017

JFSE

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Rheological characterization of tomato products is important not only for design of unit operations, but also to optimize processes and guarantee high quality of food products. Time dependence is related with structural changes due to shear rate. Thus, rheological characterization as a function of time is extremely important to understand the changes that occurred in food products during commercial processes. However, these characterizations are rare in the literature for tomato products. Those rheological properties depend of several parameters, such as agronomic, structural and process parameters. In this study, the effect of shear rate on the viscosity at room temperature (22 °C) of two kinds of tomato sauce (homemade and commercial) is analyzed; using a Brookfield viscometer model 4535, Lab-Line Instruments. Homemade sauce was prepared with fresh saladette tomatoes from a local market. Rheological analysis was performed at shear rates from 0.05 to 10.47 s -1 ; using all the spindles available. Statistical analysis was made using LSD and Duncan tests with a confidence interval of 95% (p-value of 0.05). It was demonstrated that homemade and commercial tomato sauce behaved as a thixotropic fluid, due to the typical decrease on viscosity samples observed when testing time was increased. When tomato sauce is at rest, it has a gelled tridimensional structure; and, as soon as a shear stress is applied, the movement generates an alignment of tomato constituent chains in flow direction, breaking physic entanglements and thus causing a decrease in viscosity as a function of time. Furthermore, it was discovered that the viscosity of homemade sauce was higher than the viscosity of commercial sauce. The latter may be due to the pre-thermal treatment. During this unit operation, polymeric chains of lycopene most likely break into smaller chains of isoprene, causing the observed decrease in viscosity. Besides, commercial sauce contains additives, seasonings, preservatives and thickeners that are not in a homemade sauce.

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The Production and Quality of Tomato Concentrates

Cited by 116 publications

References 32 publications

Impact of Processing Steps on Physicochemical and Rheological Properties of Tomato Paste (Cold-Break)

Impact of Processing Steps on Physicochemical and Rheological Properties of Tomato Paste (Cold-Break)

Evaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical analysis

Shear Rate Effect on the Viscosity of Homemade and Commercial Tomato Sauce

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