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Tomato Pulp (tomato + pulp)
Selected AbstractsBIOLOGICAL VALIDATION OF TOMATO PULP CONTINUOUS HEAT PROCESSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2004CRISTIANA DE PAULA PACHECO ABSTRACT This research validated the commercial process applied to tomato pulp (pH 4.3 and 8 Brix) packed in Tetra Brik packages. Spores of Bacillus coagulans and Neosartorya fischeri were selected as targets. The heat resistance of both microorganisms, tested independently, was compared. The redesigned thermal processes were carried out in a aseptic processing and tested by indirect inoculation and retrieval with spores immobilized in alginate/tomato balls. The results showed that processes for 30 s at 115C or greater did not allow the survival of heat-resistant molds. For bacterial spores, processes for 30 s at 109C or greater showed no survivors. Although, 30 s at 115C will control both types of spoilage spores, concern for possible C. botulinum growth attributed to metabiosis in product with varying initial populations of molds and residual oxygen content dictated, a process recommendation of 60 s at 126C for safety reasons. [source] THE USE OF TOMATO PULP POWDER AS A THICKENING AGENT IN THE FORMULATION OF TOMATO KETCHUPJOURNAL OF TEXTURE STUDIES, Issue 2 2008A. FARAHNAKY ABSTRACT In this current study, tomato pulp powder, the main waste of the tomato processing industry, was used as a thickening agent in the formulation of a commercial tomato ketchup at different levels (1, 2, 5, 7 and 10% w/w). Color parameters (L and a/b) and rheologic properties of the formulated ketchups with and without added tomato pulp powder were determined and compared. The addition of the pulp powder caused a significant increase in the L value of the samples, while a/b ratio decreased notably. The rheologic data obtained were fitted using a power law equation. The analysis of the data obtained revealed that low levels of tomato pulp powder can compete with other hydrocolloids in improving the consistency of tomato ketchup. All ketchup samples in this study were non-Newtonian fluids and the apparent viscosity of the ketchups increased significantly with increasing concentration of tomato pulp powder and decreased with temperature increase. Chemical composition (protein, total fat, reducing and total sugars, fiber, ascorbic acid and ash contents) and some physicochemical properties of the tomato pulp powder, including water absorption and solubility, were determined and the data were used for the interpretation of the rheologic and color changes as a result of the inclusion of the pulp powder in the formulation. PRACTICAL APPLICATIONS The direct use of food industry wastes in food formulations can help in reducing the production costs by decreasing raw material and disposal costs. The classic design of the tomato processing plants results in generating a large amount of tomato pulp. The results of this research confirmed that tomato pulp powder can be used instead of other hydrocolloids in tomato-based products. The reuse of tomato pulp powder in foods can be beneficial to producers and the environment. [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] 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] Proton high-field NMR study of tomato juiceMAGNETIC RESONANCE IN CHEMISTRY, Issue 4 2003Anatoli P. Sobolev Abstract A detailed analysis of the proton high-field (600 MHz) NMR spectra of tomato juice and pulp is reported for the first time. A combination of J -resolved, COSY, TOCSY, DOSY, 1H,13C HSQC and 1H,13C HMBC 2D sequences was used to assign each spin system and to separate the components of the complex patterns in the 1D overlapped proton spectra. To obtain resolved proton spectra of tomato pulps the high-resolution magic angle spinning technique was used; a comparison with the liquid-state NMR spectra of the corresponding juices was accomplished. On the basis of the assignments made, the chemical composition of tomato juices from two cultivars (Red Setter and Ciliegino) was determined. Copyright © 2003 John Wiley & Sons, Ltd. [source] | ||||||||||