Abstract
Herein we report a comparison study of the quality characteristics of tomato paste produced under atmospheric conditions and vacuum evaporation. Tomato pulp (5 Brix) was evaporated under vacuum and at atmospheric pressure using a developed evaporation equipment for household application. Various quality i.e. a* and a*/b* color values, soluble solids content, dark speck amount, titratable acidity, lycopene content and sensory properties of tomato paste were compared. The final total soluble solid contents were not affected by evaporation method whereas the lycopene content in vacuum evaporated samples was found as higher than that in the atmospheric ones at the same soluble solid content. Overall preference scores of vacuum evaporated tomato paste have approximately equal scores with the paste produced at atmospheric conditions.
Highlights
Tomatoes (Solanum lycopersicum) are consumed as paste, puree, pulp, juice and ketchup (Cadavid 2014) as well as sliced in salad
The optimum vacuum cooking conditions for strawberry jam were optimized for Composite Rotatable Design
The main objective of this study was to investigate the effects of temperature and time on the tomato paste quality produced by vacuum evaporation
Summary
Tomatoes (Solanum lycopersicum) are consumed as paste, puree, pulp, juice and ketchup (Cadavid 2014) as well as sliced in salad. In Turkish Food Codex, tomato paste is described as a product obtained from the evaporation of tomato pulp with more than 24 % soluble solids (Hayes et al 1998) consistency and flavor. While color can be measured objectively, there are currently no standard color requirements for tomato concentrates. Rheological measurements on both tomato juice and concentrates are reviewed; the power law finds wide applicability, other rheological characteristics, time dependency, have received far less attention and there has been little effort to relate rheological understanding to the commonly used empirical tests such as consistency measurements. Attempts to develop objective methods as a substitute for sensory assessment are reviewed. Excessive consumption of tomato paste in homemade dishes in Turkey (Capanoglu et al 2008) increases its market demand, and so is the industrial production
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