Textural Modification of Processing Tomatoes

Abstract

Knowledge of the textural properties of processing tomatoes is crucial to ensuing product acceptability; measurement, control, and optimization of these properties through judicious selection of varieties and control of unit operations results in products that the consumer prefers. It is important to first define the terms texture, rheology, consistency, and viscosity prior to discussing principles of their measurement. The textural properties of processing tomatoes may be measured using both sensory and objective tests, and the latter may be either destructive or nondestructive in nature. The unique anatomy of tomato fruit (peel, pericarp, columella, and locules) in part dictates the method of texture measurement. Numerous factors, including variety, maturity, genetic modification, cultural particles, and environmental conditions, processing conditions, and calcium addition affect the textural integrity of tomatoes. Textural properties of raw tomatoes and most processed tomato products are reviewed in this article.

Changes in color-related compounds in tomato fruit exocarp and mesocarp during ripening using HPLC-APcI+-mass Spectrometry

“…Khachick et al (1992) using HPLC, reported the presence of low levels of chloroplast xanthophylls such as neoxanthin, violaxanthin, lutein-epoxide and lutein, but only when highly concentrated extracts of tomato were obtained from a large batch of raw tomato (2 Kg). Tomato exocarp is sometimes removed by some consumers, and also in some processing operations (Barret et al 1998). However, from the results obtained in our work, it is recommended that exocarp should not be discarded, and should be consumed along with mesocarp, or it can be utilized as source of nutrients due to their high content of nutritional components such as some carotenoids, as lycopene with their antioxidant properties (Stahl and Sies 1996), and their potential reduction of the risk of some diseases (Clinton et al 1996;Gerster 1997).…”

“…Some research reports suggest that lycopene (Bramley 2000;Arab and Steck 2000) and β-carotene (Burri 1997;Erdman et al 1996) may protect against some forms of cancer and heart disease. Removal and discarding of exocarp and seeds from some fresh fruits and vegetables, is a common practice during processing of some fruits such as tomato (Barret et al 1998), ignoring that exocarp can be a good source for some nutrients, in some cases even better than the mesocarp as reported for kumquat by Huyskens et al (1985), and for muskmelon by Flügel and Gross (1982). Some studies have aimed to know the chemical composition of tomato seed oil from tomato processing waste seeking to use it as food ingredient (Sogi et al 1999;Bhullar and Sogi 2000).…”

Univariate and multivariate analysis on processing tomato quality under different mulches

“…The consistency of the homogenate was determined by measuring the distance that the homogenate fl owed in 30 s under its own weight along a level surface (Barret et al, 1998) with a standard Bostwick consistometer (CSC Scientifi c, 1-800-458-2558, USA). Smaller Bostwick values indicate a thicker, higher-consistency tomato product; therefore, smaller values are preferable in tomato processing (García and Barret, 2006).…”

Evaluation of Plant Histology by Automatic Clustering Based on Individual Cell Morphological Features

“…Grape and potato cells can be as large as 150-200 µm (Gray et al, 1999, Konstankiewicz et al, 2002. In tomato fruit, cells can even be larger than 500 µm long (Barret et al, 1998). In the present work, 13 images were necessary to visualise one vascular bundle of beet root.…”