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Tomato Products (tomato + products)
Kinds of Tomato Products Selected AbstractsCONSUMER ACCEPTABILITY OF COLOR IN PROCESSED TOMATO PRODUCTS BY AFRICAN-AMERICAN, LATINO AND PROTOTYPICAL CONSUMERSJOURNAL OF FOOD QUALITY, Issue 6 2002KENEKO T. CLAYBON African-American, Latino, and Prototypical consumers rated the color of ketchup, salsa, tomato sauce, pizza sauce, spaghetti sauce, and barbecue sauce. For most products, ethnicity had little influence on acceptance. Prototypical consumers rated products the highest and had the widest preference range. All but one commercially available product was in the acceptable range, but they were not always in the most preferred range. Ketchup was the only product with no commercially available products in the color most preferred by Prototypical and African-American consumers. The leading brand was within the most preferred range for all products and ethnic groups except African-Americans and Prototypical consumers for ketchup and salsa. A peak color acceptance existed for all products: too red or too brown was undesirable. Understanding the optimum color range can help tomato processors increase the quality of their product for all consumers. [source] Nutrient composition of tomato products prepared using tomato grown under sodic condition with gypsum and farmyard manure treatmentJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 15 2009Varsha Rani Abstract BACKGROUND: The use of sodic water for crop irrigation decreases the availability of nutrients such as nitrogen, calcium, magnesium and zinc to plants and harms crop yield and quality. Crops irrigated with sodic water have been utilised in various product formulations. Gypsum and farmyard manure (FYM) are known to provide good soil amendment under sodic water irrigation. This research was therefore conducted to study the variation in nutrient composition of tomato products prepared from tomatoes irrigated with canal water (control) and those irrigated with sodic water treated with gypsum and FYM at two levels, i.e. 50% neutralisation of sodicity (G1F2) and complete neutralisation of sodicity (G2F2). RESULTS: The contents of protein, fat, crude fibre, ash, carbohydrate and total soluble sugars in three types of tomato product were in the ranges 1.08,1.68, 0.20,0.31, 0.43,1.07, 0.83,1.06, 6.17,7.22 and 2.32,4.81 g kg,1 respectively. Tomato products prepared from tomatoes irrigated with G1F2 -treated water contained significantly (P < 0.05) less protein, fat, crude fibre, dietary fibre, calcium, magnesium, phosphorus, potassium, iron, zinc and sulfate but more ash, carbohydrate, total soluble sugars, oxalic acid, polyphenols, sodium, chloride and bicarbonate than those prepared from tomatoes irrigated with canal water and G2F2 -treated water. CONCLUSION: The results showed that tomato crops irrigated with sodic water treated with gypsum and FYM to varying extent were effective in maintaining and improving the nutrient composition of various tomato products. Copyright © 2009 Society of Chemical Industry [source] Evaluation of heat and oxidative damage during storage of processed tomato products.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 9 2003Abstract Tomato products (pulp, puree and paste) submitted to accelerated aging (30, 40 and 50 °C for 3 months) were studied to evaluate variations in the kinetics of the degradation of antioxidants and antioxidant activity. The carotenoids lycopene and ,-carotene, ascorbic acid, rutin and total phenolics were analysed. The antioxidant activity was measured using (a) the xanthine oxidase (XOD)/xanthine system, which generates superoxide radicals and hydrogen peroxide, and (b) the linoleic acid/CuSO4 system, which promotes lipid peroxidation. The ascorbic acid content decreased even at 30 °C, following pseudo-first-order kinetics, with an activation energy of 105 200 J mol,1 for tomato pulp and 23 600 J mol,1 for tomato paste. The lower the initial ascorbic acid content, the higher was the degradation rate. Variations in phenolic compounds occurred at 40 °C and higher, following pseudo-zero order kinetics. The antioxidant activity of the hydrophilic fraction of the tomato products depended on both antioxidant degradation and the Maillard reaction and could not be described by a kinetic model. The ,-carotene content decreased even at 30 °C, whereas the lycopene content was stable in all samples. The antioxidant activity of the lipophilic fraction of the tomato products decreased following pseudo-first order kinetics, with an activation energy of 22 200 J mol,1 for tomato pulp and 20 200 J mol,1 for tomato paste. It is concluded that significant ,oxidative damage' can occur in tomato products during their commercial shelf-life. Copyright © 2003 Society of Chemical Industry [source] Carotenoids/vitamin C and smoking-related bladder cancerINTERNATIONAL JOURNAL OF CANCER, Issue 3 2004J. Esteban Castelao Abstract Previous epidemiological studies of fruit and vegetable intake and bladder cancer risk have yielded inconsistent results, especially with respect to the role of cigarette smoking as a possible modifier of the diet-bladder cancer association. A population-based case-control study was conducted in nonAsians of Los Angeles, California, which included 1,592 bladder cancer patients and an equal number of neighborhood controls matched to the index cases by sex, date of birth (within 5 years) and race between January 1, 1987 and April 30, 1996. Information on smoking, medical and medication history, and intake frequencies of food groups rich in preformed nitrosamines, vitamins A and C and various carotenoids, were collected through in-person, structured interviews. Beginning in January 1992, all case patients and their matched control subjects were asked for a blood sample donation at the end of the in-person interviews for measurements of 3- and 4-aminobiphenyl (ABP) hemoglobin adducts, and glutathione S -transferases M1/T1/P1 (GSTM1/T1/P1) and N -acetyltransferase-1 (NAT1) genotypes. Seven hundred seventy-one (74%) case patients and 775 (79%) control subjects consented to the blood donation requests. In addition, all case patients and matched control subjects were asked to donate an overnight urine specimen following caffeine consumption for measurements of cytochrome P4501A2 (CYP1A2) and N -acetyltransferase-2 (NAT2) phenotypes. Urine specimens were collected from 724 (69%) case patients and 689 (70%) control subjects. After adjustment for nondietary risk factors including cigarette smoking, there were strong inverse associations between bladder cancer risk and intake of dark-green vegetables [p value for linear trend (p) = 0.01], yellow-orange vegetables (p = 0.01), citrus fruits/juices (p = 0.002) and tomato products (p = 0.03). In terms of nutrients, bladder cancer risk was inversely associated with intake of both total carotenoids (p = 0.004) and vitamin C (p = 0.02). There was a close correlation (r = 0.58, p = 0.0001) between intakes of total carotenoids and vitamin C in study subjects. When both nutrients were included in a multivariate logistic regression model, only total carotenoids exhibited a residual effect that was of borderline statistical significance (p = 0.07 and p = 0.40 for total carotenoids and vitamin C, respectively). Cigarette smoking was a strong modifier of the observed dietary effects; these protective effects were confined largely to ever smokers and were stronger in current than ex-smokers. Smokers showed a statistically significant or borderline statistically significant decrease in 3- and 4-aminobiphenyl (ABP)-hemoglobin adduct level with increasing intake of carotenoids (p = 0.04 and 0.05, respectively). The protective effect of carotenoids on bladder cancer seemed to be influenced by NAT1 genotype, NAT2 phenotype and CYP1A2 phenotype; the association was mainly confined to subjects possessing the putative NAT1 -rapid, NAT2-rapid and CYP1A2-rapid genotype/phenotype. The carotenoid-bladder cancer association was not affected by the GSTM1, GSTT1 and GSTP1 genotypes. © 2004 Wiley-Liss, Inc. [source] ORGANIC ACIDS PROFILE IN TOMATO JUICE BY HPLC WITH UV DETECTIONJOURNAL OF FOOD QUALITY, Issue 1 2007OMBRETTA MARCONI ABSTRACT A simple method was developed to determine 10 organic acids simultaneously in tomato products using reverse-phase high performance liquid chromatography (HPLC) column with the diode array detector set at 210 nm. After centrifugation and filtration, the samples were passed through to an anion exchange resin and the organic acids were released using 0.1 N HCl. The chromatographic separation was achieved with isocratic analysis in a 20-min run. The method was reliable and sensitive. The coefficient of determination of the standard calibration curve is 0.9925 , r2 , 0.9999 and the limit of detection ranged from 0.08 to 6.00 mg/kg for trans -aconitic acid and acetic acid, respectively. The limit of quantification ranged from 0.19 to 15.18 mg/kg for trans-aconitic and acetic acid, respectively. To establish the efficiency of the anion resin the procedure was applied to a standard solution of a mixture of organic acids. The organic acids recovery ranged from 87.0% ± 1.9 for citramalic acid to 109.9% ± 5.2 for fumaric acid. [source] A LEXICON FOR TEXTURE AND FLAVOR CHARACTERISTICS OF FRESH AND PROCESSED TOMATOESJOURNAL OF SENSORY STUDIES, Issue 5 2008PAIRIN HONGSOONGNERN ABSTRACT A lexicon for describing the sensory flavor and texture characteristics of fresh and processed tomatoes was developed. A six-member highly trained, descriptive sensory panel identified, defined and referenced 33 sensory attributes for fresh and processed tomatoes. Forty products including a variety of raw, canned, concentrated and dried tomatoes, as well as tomato-based products including ketchup and simple pasta sauce, were evaluated in the study. These products represented a wide range of sensory characteristics in raw and processed tomatoes. The lexicon established included 5 aroma attributes, 10 texture attributes and 18 flavor attributes including 6 taste and mouthfeel attributes. The lexicon provides attribute descriptors, definitions and references that often are lacking in previous literature. Reducing the number of attributes may be appropriate when testing specific tomato products. PRACTICAL APPLICATIONS Increased consumption of tomato products has expanded interest in improving the sensory characteristics of tomatoes and subsequent products. This research provides a list of sensory flavor and texture terms that can be used to describe the sensory characteristics of both fresh and processed tomatoes. This information will help researchers, breeders and processors better understand the flavor and texture properties of fresh and processed tomatoes, and the tomato characteristics of tomato products. Taste attributes, often used in previous literature, are important but are not enough to describe the characteristics of tomatoes. In addition to flavor attributes, aroma and texture properties are important for describing tomato characteristics but have not been thoroughly established in previous research. [source] Processing of tomato: impact on in vitro bioaccessibility of lycopene and textural propertiesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2010Cecilia A Svelander Abstract BACKGROUND: Human studies have demonstrated that processing of tomato can greatly increase lycopene bioavailability. However, the difference between processing methods is not widely investigated. In the current study different thermal treatments of tomato were evaluated with regard to their impact on in vitro bioaccessibility and retention of lycopene and ,-carotene as well as textural properties. Thermal treatments used were low (60 °C) and high (90 °C) temperature blanching followed by boiling. RESULTS: Lycopene was relatively stable during thermal treatment, whereas ,-carotene was significantly (P < 0.05) reduced by all heat treatments except for low temperature blanching. In vitro bioaccessibility of lycopene was significantly increased from 5.1 ± 0.2 to 9.2 ± 1.8 and 9.7 ± 0.6 mg kg,1 for low and high temperature blanching, respectively. An additional boiling step after blanching did not further improve lycopene bioaccessibility for any treatment, but significantly reduced the consistency of low temperature treated samples. CONCLUSION: Choice and order of processing treatments can have a large impact on both lycopene bioavailability and texture of tomato products. Further investigations are needed, but this study provides one of the first steps towards tomato products tailored to optimise nutritional benefits. Copyright © 2010 Society of Chemical Industry [source] Nutrient composition of tomato products prepared using tomato grown under sodic condition with gypsum and farmyard manure treatmentJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 15 2009Varsha Rani Abstract BACKGROUND: The use of sodic water for crop irrigation decreases the availability of nutrients such as nitrogen, calcium, magnesium and zinc to plants and harms crop yield and quality. Crops irrigated with sodic water have been utilised in various product formulations. Gypsum and farmyard manure (FYM) are known to provide good soil amendment under sodic water irrigation. This research was therefore conducted to study the variation in nutrient composition of tomato products prepared from tomatoes irrigated with canal water (control) and those irrigated with sodic water treated with gypsum and FYM at two levels, i.e. 50% neutralisation of sodicity (G1F2) and complete neutralisation of sodicity (G2F2). RESULTS: The contents of protein, fat, crude fibre, ash, carbohydrate and total soluble sugars in three types of tomato product were in the ranges 1.08,1.68, 0.20,0.31, 0.43,1.07, 0.83,1.06, 6.17,7.22 and 2.32,4.81 g kg,1 respectively. Tomato products prepared from tomatoes irrigated with G1F2 -treated water contained significantly (P < 0.05) less protein, fat, crude fibre, dietary fibre, calcium, magnesium, phosphorus, potassium, iron, zinc and sulfate but more ash, carbohydrate, total soluble sugars, oxalic acid, polyphenols, sodium, chloride and bicarbonate than those prepared from tomatoes irrigated with canal water and G2F2 -treated water. CONCLUSION: The results showed that tomato crops irrigated with sodic water treated with gypsum and FYM to varying extent were effective in maintaining and improving the nutrient composition of various tomato products. Copyright © 2009 Society of Chemical Industry [source] A comparison of flavonoids, carotenoids and vitamin C in commercial organic and conventional marinara pasta sauceJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 2 2008Eunmi Koh Abstract BACKGROUND: Characterising the levels of key phytochemicals in foods commonly consumed in the Western diet is critical for database development, estimating intake and assessing the potential health benefits associated with the consumption of these products. This paper describes a market-basket evaluation of the key flavonoids, carotenoids and vitamin C in commercial organic (five brands) and conventional (five brands) marinara pasta sauces. RESULTS: Levels of ascorbic acid ranged from undetected up to 6.87 mg per 100 g fresh weight. The levels of total vitamin C in six of the ten samples were significantly lower than the amount listed on the Nutrition Facts Panel (P < 0.001 or P < 0.01). The contents of total vitamin C, flavonoids and lycopene were not statistically different between organic and conventional samples. Conventional pasta sauces demonstrated a significantly higher level of all- trans -,-carotene (P < 0.05). CONCLUSION: This suggests that any beneficial differences in levels of flavonoids, carotenoids and vitamin C gained through cultivation practices are not measurable at the consumer level in processed tomato products. Additionally, the results point to a large disparity between the actual vitamin C content of these products and the content listed on the Nutrition Facts Panel. Copyright © 2007 Society of Chemical Industry [source] Quantification of lycopene in tomato products: comparing the performances of a newly proposed direct photothermal method and high-performance liquid chromatographyJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2005Dane Bicanic Abstract A new photothermal method suitable for direct, accurate and highly reproducible quantitative measurements of lycopene in tomato products has been introduced. The intrinsic precision of the method is typically better than 0.2%; the repeatability of determination is comparable to that of high-performance liquid chromatography, with 0.86% least overall error. Copyright © 2005 Society of Chemical Industry [source] Evaluation of heat and oxidative damage during storage of processed tomato products.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 9 2003Abstract Tomato products (pulp, puree and paste) submitted to accelerated aging (30, 40 and 50 °C for 3 months) were studied to evaluate variations in the kinetics of the degradation of antioxidants and antioxidant activity. The carotenoids lycopene and ,-carotene, ascorbic acid, rutin and total phenolics were analysed. The antioxidant activity was measured using (a) the xanthine oxidase (XOD)/xanthine system, which generates superoxide radicals and hydrogen peroxide, and (b) the linoleic acid/CuSO4 system, which promotes lipid peroxidation. The ascorbic acid content decreased even at 30 °C, following pseudo-first-order kinetics, with an activation energy of 105 200 J mol,1 for tomato pulp and 23 600 J mol,1 for tomato paste. The lower the initial ascorbic acid content, the higher was the degradation rate. Variations in phenolic compounds occurred at 40 °C and higher, following pseudo-zero order kinetics. The antioxidant activity of the hydrophilic fraction of the tomato products depended on both antioxidant degradation and the Maillard reaction and could not be described by a kinetic model. The ,-carotene content decreased even at 30 °C, whereas the lycopene content was stable in all samples. The antioxidant activity of the lipophilic fraction of the tomato products decreased following pseudo-first order kinetics, with an activation energy of 22 200 J mol,1 for tomato pulp and 20 200 J mol,1 for tomato paste. It is concluded that significant ,oxidative damage' can occur in tomato products during their commercial shelf-life. Copyright © 2003 Society of Chemical Industry [source] Effects of environmental factors and agricultural techniques on antioxidantcontent of tomatoesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 5 2003Yvon Dumas Abstract Antioxidants are believed to be important in the prevention of diseases such as cancer and cardiovascular disease. Lycopene is one of the main antioxidants to be found in fresh tomatoes and processed tomato products. The lycopene content also accounts for the redness of the fruit, which is one of the main qualities for which industry and consumers now look. Other carotenes (such as ,-carotene), vitamin C, vitamin E and various phenolic compounds are also thought to be health-promoting factors with antioxidant properties. Since the antioxidant content of tomatoes may depend on genetic factors, the choice of variety cultivated may affect the results at harvest. To be able to control the antioxidant content of tomatoes at the field level when growing a given variety, it is necessary to know the effects of both environmental factors and the agricultural techniques used. Temperatures below 12 °C strongly inhibit lycopene biosynthesis and temperatures above 32 °C stop this process altogether. The effects of the temperature on the synthesis of other antioxidants have not yet been properly assessed. The effects of light have been studied more thoroughly, apart from those on vitamin E. The effects of water availability, mineral nutrients (nitrogen, phosphorus, potassium and calcium) and plant growth regulators have been studied, but results are sometimes contradictory and the data often incomplete. During the ripening period, lycopene content of tomatoes increases sharply from the pink stage onwards, but no sufficient attempts have been made so far to assess the changes in the other antioxidants present in the fruit. This paper reviews the present state of the art. Copyright © 2003 Society of Chemical Industry [source] Evaluation of heat and oxidative damage during storage of processed tomato products.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 11 2002Abstract The evolution of heat damage during storage of tomato pulp, puree and paste was studied by accelerated aging tests. Heat damage indices,5-hydroxymethyl-2-furfural (HMF), furosine and colour changes (,E),were evaluated for tomato products stored at 30, 40 and 50,°C for up to 90 days. Furosine and ,E values increased following pseudo-zero-order kinetics, and the higher the solid content of the products, the higher were the rate constant values. HMF formation followed pseudo-first-order kinetics in tomato pulp and pseudo-zero-order kinetics in puree and paste samples. Data show that heat damage reactions in tomato products proceed even at room temperature, and the kinetic model provided can be used to predict changes occurring during shelf-life. © 2002 Society of Chemical Industry [source] Rapid method for determination of chlormequat residues in tomato products by ion-exchange liquid chromatography/electrospray tandem mass spectrometryRAPID COMMUNICATIONS IN MASS SPECTROMETRY, Issue 19 2002M. Careri A rapid method has been devised for the direct determination of chlormequat in tomato samples. No clean-up is required, and analysis uses ion-exchange liquid chromatography/tandem mass spectrometry interfaced with electrospray ionization (LC/ESI-MS/MS). A cation-exchange column was used with an aqueous ammonium acetate/acetonitrile mixture as the mobile phase under isocratic conditions. The method was validated in terms of detection limits (LOD), quantitation limits (LOQ), linearity, recovery, precision and accuracy. Good results in the low,µg kg,1 level were obtained for the LOD and LOQ of chlormequat in tomato samples. Comparison of solvent and matrix-matched calibration curves demonstrated the absence of significant matrix effects and the feasibility of using external calibration. Linearity was established over two orders of magnitude by performing homoscedasticity and Mandel fitting statistical tests. The absence of both constant and proportional systematic errors was verified by evaluating the recovery function, demonstrating good method accuracy. Excellent precision in terms of intra-day repeatability was calculated (RSD% <3.4). Extraction recoveries from tomato products were calculated, by using a labelled internal standard (d4 -chlormequat), to be in the 93,±,5,99,±,7% range. The applicability of the method to the determination of chlormequat residues in tomato products was demonstrated. Copyright © 2002 John Wiley & Sons, Ltd. [source] | ||||||||||