Volume 18, Issue 115 (2021)                   FSCT 2021, 18(115): 17-22 | Back to browse issues page

‎ 10.52547/fsct.18.115.2

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Amirinasab sarabi S, mazaheritehrani M, Haddad khodaparast M H. The effect of whole tomato thermal pretreatment on the physicochemical properties of tomato paste produced with different degree of brix. FSCT 2021; 18 (115) :17-22
URL: http://fsct.modares.ac.ir/article-7-39614-en.html
The effect of whole tomato thermal pretreatment on the physicochemical properties of tomato paste produced with different degree of brix
Saeed Amirinasab sarabi1 , Mostafa Mazaheritehrani 2, Mohammad hossein Haddad khodaparast3
1- PhD candidate, Department of Food Science and Technology, Ferdowsi University of Mashhad
2- Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad , m.mazaheritehrani@yahoo.com
3- Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad
Abstract:   (2125 Views)
The high levels of tomato production as well as its perishability, make the development of research on processing and improving the quality of existing products more evident. The aim of this study was to assess the effect of whole tomato heating treatment by steam on the physicochemical and structural properties of produced tomamto paste with different degree of Brix (°Br). The fresh tomatoes was washed with water followed by exposing to steam and the tomamto paste with different °Br (18-26) produced through hot breaking approach. The results showed that the color indexes, precentage of precipitation weight ratio, acidity, viscosity, consistency and microstructure of final products were significantly influenced by steam preheating. The color indexes of *a and b* and precentage of precipitation weight ratio were negatively affected by steam preheating. The reason behind these observation is increasing the efficiency of heating process in hot breaking stage reulted in lycopene destruction. On the other hand, the viscosity and consistency of tomato paste were meaningfully increased. The images of scanning electron microscopy revealed that the steam preheating brought about solube pectin to migrate from cell wall, forming an amorph structure. Considering the acceptble range of color indexes as well as profound improvment in rheological characteristics of produced tomamto paste, in can be concluded that applying preheating treatment by steam would be of efficeint procedure in tomato paste production.
 
Keywords: tomato, steam preheating, physicochemical properties, viscosity, tomamto paste
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Article Type: Original Research | Subject: Food quality control
Received: 2020/01/4 | Accepted: 2021/04/7 | Published: 2021/09/6
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