Abstract
This study is based on change in the color and texture of tomato puree prepared from red-colored matured tomato (Lycopersicon esculentum) by application of turmeric powder and quick lime (calcium oxide) during blanching and also lemon juice (Citrus lemonii). Degradation of red color in tomato puree samples increased with blanching time; however, it could be controlled by the addition of turmeric and lime. Visual color of turmeric-lime-treated samples and control sample decreased significantly, but that of turmeric-lime-lemon -juice-treated samples increased significantly (p < 0.05). The yield stress value of all the puree samples decreased significantly (p < 0.05) with increase in blanching time.
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