The tomato paste quality attributes along the industrial processing chain
نویسندگان
چکیده
منابع مشابه
Conformational changes in serum pectins during industrial tomato paste production.
It is well-known that an irreversible decrease in serum viscosity occurs when tomato juice is concentrated by evaporation into paste. Several studies have suggested that the loss in serum viscosity is due to pectin depolymerization, caused by the high temperatures used during industrial tomato paste production. This study demonstrates that conformational changes in pectin may play a more import...
متن کاملThe impact of industrial processing on health-beneficial tomato microconstituents.
The effect of industrial processing was investigated on the stability of tomato carotenoids, phenolic compounds and ascorbic acid. A deep insight in the processed products allowed the quantification of caffeic acid hexosides, which are far more important contributors than the well-known chlorogenic acid, dicaffeoylquinic acids and quercetin oligosaccharides (new feruloyl, sinapoyl and syringoyl...
متن کاملMicrobial and quality attributes of thermally processed chili shrimp paste
Chili shrimp paste (CSP) is a favorite condiment in Southeast Asia. Microbial spoilage makes CSP unsuitable for consumption within several days. Thermal treatment was applied to produce microbiologically safe CSP. The effect of heating process on physicochemical and sensorial properties of CSP was studied. Heating at the optimum condition (21.6 min, 80 ̊C) has been shown effective and reliable ...
متن کاملEffects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one-year storage.
BACKGROUND The effects of industrial tomato paste processing and long-term (12 months) ambient storage on the content and stability of quercetin, kaempferol, ascorbic acid (AA), dehydroascorbic acid (DHAA), β-carotene and lycopene were evaluated in a commercially produced tomato paste. RESULTS The initial thermal treatment (hot break; 93 °C for 5 min) resulted in significant reductions in que...
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ژورنال
عنوان ژورنال: African Journal of Food Science
سال: 2019
ISSN: 1996-0794
DOI: 10.5897/ajfs2019.1825