Application of Calcium Hydroxide Concentration and Immersion Duration Towards Tomato Sweets Quality

Abstract

Tomatoes flesh texture is tender, l eading to mussy texture when cooked and immersed in sugar solution during the sweets processing. Therefore, this research used calcium hydroxide (Ca(OH)2) to aid the proper texture formation of tomatoes sweets during processing. The aim of this research was to observe the proper concentration of Ca(OH)2 and duration of immersion according to the quality and sensorial properties of tomatoes sweets. The experimental design used was Completely Randomized Design with two factors, i.e. Ca(OH)2 concentrations (5, 10, and 15 % (w/v)) and immersion duration (2, 6, 12, and 24 hours). Each treatment was done in three replications. Moisture content, vitamin C, total acid, texture and sensorial parameter test was evaluated. The research results showed significant difference between the Ca(OH)2 and immersion duration treatments. Moisture content and texture score increased along with the addition of Ca(OH)2 concentration and immersion duration, but it had negative correlation with vitamin C and total acid content. The tomatoes sweets treated with 15% Ca(OH)2 and immersion duration of 2 hours was the most preferred by panelists. The best treatment of tomatoes sweets from the sensory perspective contained 46.64% moisture content, 52.99 mg/100g vitamin C, 1.26% total acid, and 2.3 kg/cm2 texture score.

Optimization of process variables for petha manufacture from chayote ( Sechium edule Sw.)

“…(2014) were contrary and showing negative relation with colour and appearance in angoori petha. The similar findings (effect of calcium hydroxide) were reported for tomato sweets by Trisnawati et al (2019). The reason behind such trend could be the change in colour due to inversion of internal sugar balance by high level of lime concentration and treatment time at minimum sugar concentration level.…”

“…However the trends of shown by linear terms of model i.e. lime concentration and lime solution treatment time was similar and at par with other studies (Singh et al., 2014; Trisnawati et al, 2019). But the interaction of lime concentration and its treatment time had inverse relation which was resulting in significant model term and need to be controlled to avoid over hardening of texture.…”

“…The results were contradicted with Singh et al. (2014) and Trisnawati et al (2019) for angoori petha and tomato sweet, respectively. The increase in level of sugar concentration might have hardened petha resulted in lower sensory scores for body and texture.…”

“…Although the negative coefficient of interaction terms were limiting factors (Figure 2a). The tomato sweet and vacuum fried pineapple also received similar flavour scores (Asiah & Handayani, 2018; Trisnawati, Aurum, & Sugianyar, 2019).…”

“…The average scores of 5.90 to 8.30 were perceived for body and texture attribute of developed chayote petha (Table 1) showed that the sugar concentration was only significant term having inverse relation with body and texture (Figure 2c). The results were contradicted with Singh et al (2014) and Trisnawati et al (2019) for angoori petha and tomato sweet, respectively. The increase in level of sugar concentration might have hardened petha resulted in lower sensory scores for body and texture.…”