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Abstract
The aim of the present study was to investigate on the physicochemical properties of the tree tomato drink, its sensory properties and shelf-life. Three tree tomato drink treatments were obtained with three levels of dilution (w/v) of tree tomato paste: 1:1; 1:2 and 1:3 respectively for treatments T1, T2 and T3. Physicochemical properties of drink treatments determined at the day of production (day 0) included pH, titratable acidity, dry matter content, sugar content and ash content. The pH, titratable acidity and sugar content were also evaluated during 12 weeks (84 days) of storage at room temperature under unlight at 1 week’s intervals from day 0. The sensory attributes evaluated were colour, odour, taste, texture and overall acceptability. From the study, treatment T1 had significantly (P≤0.05) the highest titratable acidity, dry matter content, sugar content and ash content while the pH of tree tomato drink increased with dilution. The pH, titratable acidity and sugar content of all the treatments remained unchanged (P>0.05) during the storage period. The colour of treatment T3 and the taste of treatment T1 were lowly (P≤0.05) appreciated across all the treatments. However, treatment T2 was highly (P≤0.05) preferred in terms of odour, consistency and overall acceptability. After storage, colour, odour and taste of all the treatments were similar (P>0.05) while the consistency and overall acceptability of Treatment T2 were more preferable (P≤0.05) than those of treatment T1. Treatment T2 could be recommended for manufacturing and the drink might be stored for 12 weeks and above.
Highlights
Tree tomato or tamarillo (Cyphomandra betacea (Cav.) Sendtner), neglected andean crop [1], belongs to the solanaceae family such as tomato, eggplant, tamatillo, ground cherry and chilli pepper
S. betaceum (Cyphomandra betacea) is closely related to S. unilobum, S. roseum, and in particular to S. maternum, all of which are found in Bolivia in wild status [4,5,6,7]
In order to valorise the indigenous fruits for their maintaining and cultivation, and to increase the shelf-life of the fruits, the aim of the present study was to investigate on the physicochemical properties of the tree tomato drink, its sensory appreciation and shelf-life through evaluation of pH, sugar content and titratable acidy change during storage
Summary
Tree tomato or tamarillo (Cyphomandra betacea (Cav.) Sendtner), neglected andean crop [1], belongs to the solanaceae family such as tomato, eggplant, tamatillo, ground cherry and chilli pepper It is a shrub native from South America in subtropical Andes. S. betaceum (Cyphomandra betacea) is closely related to S. unilobum, S. roseum, and in particular to S. maternum, all of which are found in Bolivia in wild status [4,5,6,7] It is mostly cultivated in Brazil, Argentina, Mexico, Panama, Spain, India, South Africa and Unites States of America and the fruits have become an important marketable crop in these countries as well as in Colombia and New Zealand. They can be consumed in juice and as fresh fruit; cooked as ingredient for different dishes (stew and sauces) and dessert; prepared as chutney and pickles; eaten directly as salad or part of salads
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