Volume 19, Issue 125 (2022)                   FSCT 2022, 19(125): 315-328 | Back to browse issues page

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1- Department of food science and technology, Agriculture college, Ferdowsi University of Mashhad, Mashhad, Iran
2- Department of food science and technology, Agriculture college, Ferdowsi University of Mashhad, Mashhad, Iran , m.mazaheritehrani@yahoo.com
Abstract:   (5743 Views)
Paste, as one of the main tomato products, has always been of great importance in the food. About 5% (w/w) of the entering the factories, despite their high nutritional and technological value, is discarded as waste. This study aimed to investigate the effect of adding different levels of tomato peel and calcium chloride and replacing the homogenization process with the colloidal mill on the properties of tomato paste through response surface methodology (RSM). The results of this study showed that the use of tomato peel caused a significant increase in the amount of total solids, water-insoluble solids, fiber, consistency and precipitate weight ratio (p <0.05). Applying a three-step homogenization process with a colloidal mill improved the viscosity of the product due to its effect on the properties of suspended particles of the paste matrix, including a significant size reduction, change in particle size distribution and increase surface area. Calcium chloride significantly increased the consistency of the product by reacting with the pectin in the paste and forming a gel network. Microscopic analysis of the samples showed that by increasing the number of homogenization steps from one to three and adding the tomato peel, the matrix uniformity increased and a dense structure was obtained. Creating new peaks and changing the peaks’ intensity at the ATR-FTIR spectrum confirmed the binding of calcium chloride and the fiber distribution in the paste network. The results of this study showed that tomato peel can be used as a consistency-enhancing compound in tomato paste and not only prevent the discarding of a large part of this valuable compound, but also create good added value for the food industry.
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Article Type: Original Research | Subject: Canning
Received: 2021/09/8 | Accepted: 2021/12/8 | Published: 2022/07/1

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