Abstract
<p>This study was carried out to evaluate the physicochemical properties and rheological behavior of a number of tomato pastes imported by Nigeria food marketers. Chemical composition, color measurement, consistency, viscometry and flow index were determined. There were significant differences among the samples and some of the parameters did not meet the standard requirements set by food drug and administration of (FDA). The viscometry consistency test and flow index at 30<sup> o</sup>C, 45<sup> o</sup>C and 60<sup> o</sup>C indicated the existence of variations among the samples in terms of viscosity and flow index increase as temperature increases. All tomato paste samples in the study were non-Newtonian fluids and the apparent viscosity of the paste decreased with temperature increase. The rheological data obtained were fitted using power law equation. The differences obtained were attributed to raw materials variation and processing conditions.</p>
Highlights
Tomato (Lycopersicum esculentum) is a commercially important vegetable through out the world both for the fresh fruit market and the processed food industries (Atherton & Rudich, 1986)
The focus of this study was to compare the physicochemical properties and rheological behavior of a number of tomato pastes imported to Nigeria market by Nigeria food processors and evaluates the variation in their consistency, color and composition
The comparison of the levels of vitamin C found for the tomato paste samples of this study show that a large quality of the vitamin C in tomato fruit is degraded during the processing and storage
Summary
Tomato (Lycopersicum esculentum) is a commercially important vegetable through out the world both for the fresh fruit market and the processed food industries (Atherton & Rudich, 1986). The main processing steps in the production of a tomato paste included washing, sorting, trimming, breaking, juice extraction, concentration, pasteurization, filling and cooking. The characteristics quality factor of tomato paste depends on the quality of starting raw materials (variety and ripening stages) processing conditions (process design, time, temperature and process pressure), storage time and conditions (Farahnaky et al, 2010). Tomato paste contains both water soluble materials and insoluble components. The main quality parameters of tomato pastes perceive by the consumers are color, consistency and flavor, in addition there are compositional standards (Farahnaky et al, 2010). The focus of this study was to compare the physicochemical properties and rheological behavior of a number of tomato pastes imported to Nigeria market by Nigeria food processors and evaluates the variation in their consistency, color and composition
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