Abstract
Tomatoes are one of the most important specialty crops in United States and tomato products constitute a significant part of the food industry. The quality of tomato paste and juice is evaluated through their viscosity, color, flavor and nutritional value. Four processing methods were selected for this study, in-cluding conventional hot break, waring blender with steam, steam injection, and high temperature with shear (HTS) in a twin-screw continuous processor. The HTS method applies high temperature with shear mixer during hot-break tomato processing that improves the efficiency of the extraction process and the resultant tomato products possessed higher consistency, viscosity, and ly-copene content. Lycopene is an excellent antioxidant with cancer-preventing properties. This work showed that HTS method, utilizing whole tomatoes, produced a superior tomato product with a better color, higher viscosity, and improved bioactive properties.
Highlights
Tomatoes and tomato-based foods are an important part of the American diet and are found in a large variety of food products imparting both unique appetizing flavor and viscosity
Four processing methods were selected for this study, including conventional hot break, waring blender with steam, steam injection, and high temperature with shear (HTS) in a twin-screw continuous processor
The temperature was maintained at 100 ̊C, but the concentration of tomato product was reduced by the steam condensation
Summary
Tomatoes and tomato-based foods are an important part of the American diet and are found in a large variety of food products imparting both unique appetizing flavor and viscosity. Tomatoes have been recognized as a source of carotenoids such as lycopene, a very important class of bioactive compounds especially known for their anti-inflammatory properties and supporting prostate health [1]. The quality of the processed tomato product is dependent upon processing conditions. It is important for tomato processors to know how to obtain high viscosity products to prevent loss of flavor and nutritional quality by preventing loss and increase the bioavailability of lycopene and appropriate evaluation of the tomato products [2]
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