Abstract
Tomato processing includes a break step, which involves rapid heating of freshly chopped tomatoes to >90°C for hot break, or 60°C to 77°C for cold break. Pectolytic enzyme deactivation is believed to be the key element in the hot break step; therefore, pectin content of different products should be qualitatively distinct. The objective of this study was to investigate the effect of hot break versus cold break on the cell-wall pectin of tomato. Cell-wall pectin from hot and cold break tomato products was isolated and analyzed for carbohydrate composition, degree of polymerization, and degree of esterification. The results showed no observable differences in the cell-wall pectin isolated from the two products, indicating that there was no significant pectolytic breakdown of the tomato in the cold break product, and the pectin might not, by itself, contribute to the differences in the final product viscosity resulting from the two processing techniques.
Highlights
Pectin is a family of complex polysaccharides found in the middle lamella and primary cell walls of plants
The results showed no significant differences between the samples (Data not shown) because unless the glycosyl residues are destroyed during processing, rather than just depolymerization of the polysaccharides, the composition should not differ when the tomato source is the same
Despite the similarity in pectin quality, the hot break material was, much more viscous than the cold break, and the analyses showed that the serum viscosity was significantly different between the two samples
Summary
Pectin is a family of complex polysaccharides found in the middle lamella and primary cell walls of plants. Pectin contributes significantly to the viscosity of food products, and it is believed that the DE and the degree of. (2014) Chemical Properties of Pectin from Industry Hot and Cold Break Tomato Products. Industry employs two distinct initial tomato processing methods that result in very different products: The hot break method, which involves a processing temperature of 90 ̊C or higher, and the cold break method, in which the processing temperature is 77 ̊C or lower. Hot break results in a much more viscous product, and is used for ketchup, sauces, pastes, etc. [5], whereas cold break yields a product with better flavor and color retention, and is used for less viscous products, such as tomato juice. The difference in viscosity has been attributed to the inactivation of enzymes involved in the catabolism of pectin at the higher temperature (Sanchez et al, 2002), primarily pectin methylesterase (PME) and endopolygalacturonase (EPG)
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