Abstract
Concentrated tomato products require dilution to 12% natural tomato soluble solids (NTSS) before consistency can be determined using the Bostwick consistometer. The data show that the measured value is dependent upon the amount of added water required to reach the specified solids content. The extent of desiccation of the water insoluble fraction of the solids and their inability to resorb maximally is proposed as the cause of the phenomenon. Heating is suggested as an additional step in the determination of consistency of tomato products to reduce the error caused by inefficient resorption of water at ambient temperatures.
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