Influence of two inocula levels of Saccharomyces bayanus, BV 818 on fermentation and physico-chemical properties of fermented tomato (Lycopersicon esculentum Mill.) juice

Owusu, John; Ma, Haile; Abano, Ernest Ekow; Engmann, Felix Narku

doi:10.5897/ajb11.4300

Cited by 2 publications

(1 citation statement)

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“…In food analysis, TA and pH can be used in acidity measurement (Nielsen, 2021). Although pH impacts flavour and taste of food by giving an indication of its susceptibility to microbial growth (Aderibibge et al, 2018), TA is a better indicator of the effect of organic acid on food flavour because it gives a better indication of the level of food acid ionization and their impacts (Nielsen, 2021;Owusu et al, 2012). TA showed a progressive decrease during storage.…”

Section: Titratable Acid (Ta) and Phmentioning

confidence: 99%

Effect of Packaging Material and Storage Environment on the Physiochemical Properties of Processed Tomato

R.E.,

C.S.,

C.O.

et al. 2023

African Journal of Environment and Natural Science Research

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The study evaluated the effect of glass, plastic and high-density polyethylene packaging materials on the physiochemical properties of processed tomato (Solanum lycopersicum L.) stored under two different environments for a period of three months (12 weeks). Two samples of Solanum lycopersicum L. of the tomato concentrate were packed in each of the above-mentioned packaging materials with one sample stored in a dark environment (dark cupboard) and the other stored where it receives sunlight. The result shows that the storage period, storage environments and packaging materials had effects on the parameters evaluated. While the MC%, TSS, Sugar-Acid ratio and pH of the stored samples increased across all packaging material and environments, TA, colour, lycopene and beta-carotene content of the samples decreased across all storage material and environment. The result also indicated that the quality of samples stored in the dark environment were better than those stored under sunlight.

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Section: Titratable Acid (Ta) and Phmentioning

confidence: 99%