Physico-chemical properties, rheological characteristics, and storage stability of cold-break processed tomato paste enriched with rice flour

N Alqahtani,T Alnemr,N Abdulsalam,E Abduljawad,S Ali

doi:10.26656/fr.2017.6(1).134

Abstract

Tomato pastes (TP) enriched with rice flour (RF) were evaluated for physico-chemical properties, rheological characteristics, and storage stability. TP was prepared from fresh tomato fruits with the addition of RF at the levels of 2, 4, and 6% (w/w) using the cold break method and stored for 12 weeks at ambient temperature. Insignificant changes in the chemical compositions of TP samples were observed. Pastes contained RF revealed higher L* values than control. During storage, L* and a* values of TP decreased, while b* values increased. The a*/b* ratio of TP contained RF were approximately stable during storage and were at acceptable levels. Samples contained RF showed higher pH and total soluble solids (TSS) with lower ascorbic acid content (AAC), acidity, and Bostwick than control. The AAC and pH decreased, whereas acidity, TSS, and Bostwick increased during storage. The paste containing 4% RF showed the highest sensory scores among all tested samples at zero time and during storage. Such findings may be helpful particularly for the low-income population as it is a low-cost preservation method.

Highlights

Tomato (Solanum lycopersicum) is the most consumed vegetable crop around the world with global production of 182 million tonnes (FAO, 2018)
The tomato paste was concentrated to 36-38°Bx through three stages, the first was performed at 60-65°C, the second was carried out at 65-70°C, and the last was performed at 70-75°C under vacuum
It was observed that the protein and fat content of tomato pastes increased slightly by increasing the level of rice flour (RF) addition, which could be related to the chemical composition of RF

Summary

Introduction

Tomato (Solanum lycopersicum) is the most consumed vegetable crop around the world with global production of 182 million tonnes (FAO, 2018). It is characterized by its unique colour, flavour, taste, antioxidants content, and other valuable nutrients. Tomato is an excellent source of antioxidants such as carotenoids (mainly β-carotene and lycopene), flavonoids ( quercetin and kaempferol), vitamin C, and phenolic compounds besides minerals, organic acids, and amino acids especially glutamic (Giovanelli and Paradiso, 2002; Koh et al, 2012; Olaniran et al, 2015). In processed tomatoes, has been found to protect against prostate cancer. The regular consumption of tomatoes or their products could prevent prostate, gastrointestinal, and epithelial cells cancers besides cardiovascular disease (Donkor et al, 2015)

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