Effect of Processing Methods on the Quality of Tomato Products

Abstract

Tomatoes are one of the most important specialty crops in United States and tomato products constitute a significant part of the food industry. The quality of tomato paste and juice is evaluated through their viscosity, color, flavor and nutritional value. Four processing methods were selected for this study, including conventional hot break, waring blender with steam, steam injection, and high temperature with shear (HTS) in a twin-screw continuous processor. The HTS method applies high temperature with shear mixer during hot-break tomato processing that improves the efficiency of the extraction process and the resultant tomato products possessed higher consistency, viscosity, and lycopene content. Lycopene is an excellent antioxidant with cancer-preventing properties. This work showed that HTS method, utilizing whole tomatoes, produced a superior tomato product with a better color, higher viscosity, and improved bioactive properties.

The tomato paste quality attributes along the industrial processing chain

“…The physical-chemical characterization of the aseptic pulp used in the kinetic study showed 67.35±0.23% wet basis moisture, 29.64±0.10 °Brix; pH of 4.31±0.01; 2.11±0.06% citric acid; and 75.3±0.9 mg of AA/100 g. Xu et al (2018) found similar results (55.9±0.05 mg of AA/100 g) to high temperature short time 21.6 °Brix processed tomato pulp.…”

“…The quality of the processed tomato product is dependent upon processing conditions (Xu et al, 2018) *Corresponding author. E-mail: schmidt@unicamp.br.…”

“…Consistency in tomato products is closely linked to cost, as well as sensory acceptance. The main factors affecting the tomato pulp consistency are the differences in composition between cultivars, different maturation stages of the fruit, the content of total solids and insoluble solids, the particle size distribution and the shape of the insoluble particles, and initial heat processing parameters (hot break or cold break) (Page et al, 2019;Xu et al, 2018;Sánchez et al, 2002).…”

Sustainable Valorization of Tomato By-Products to Obtain Bioactive Compounds: Their Potential in Inflammation and Cancer Management

“…Considering that the quality of the by-products is directly related to the processing technique and conditions employed, it is of utmost importance for the tomato processing industry to be correctly instructed to achieve the best outcomes. The quality of tomato by-products is assessed through appearance, viscosity, taste, acidity, and nutritional content [ 21 ].…”

Tomato Components and Quality Parameters. A Review

“…Mohammed et al (2017) found that vitamin C in three different tomato varieties in Nigeria ranged from 3.73 to 4.59 mg/100g. The blending method had a significant effect on vitamin C content, Xu et al (2018) reported that Waring blending of fresh whole tomatoes gave the lowest vitamin C content of tomato concentrate, which was attributed to the oxidation of the product by vigorous blending, they reported that the highest vitamin content was obtained by high temperature with shear blending method. Igile et al (2016) found that vitamin C in raw tomato juice was 157.25 mg/ 100g.…”