Volume 7, Issue 26 (2010)
FSCT 2010, 7(26): 99-108 |
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Production and sensory evaluation of tomato juice concentrate. FSCT 2010; 7 (26) :99-108
URL: http://fsct.modares.ac.ir/article-7-6255-en.html
URL: http://fsct.modares.ac.ir/article-7-6255-en.html
Abstract: (5337 Views)
In this research the production of tomato juice concentrate in the fruit nectar production plant and using existing equipments have been studied. Tomato juice was produced and then concentrated under high vacuum condition at temperature lower than 50 oc up to 20.25 Brix in the laboratory scale. In order to study the quality specifications of the tomato concentrate and juice, the concentrated juice was recombined and physical and organoleptical tests including color, appearance, consistency and flavor were performed. The samples kept for one and three months at temperatures 4,25and 35˚C were studied. Results showed that fruit nectar production line has significant effects on color and vitamin C content of tomato juice. However with additional equipments it is possible to produce a high quality tomato juice concentrate. Moreover it was found that the concentration of tomato juice, had no significant effect on the quality of recombined product and 97 % of vitamin C content was remained unchanged.
Received: 2009/05/25 | Accepted: 2009/07/26 | Published: 2012/08/25
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