THE EFFECTS of ACIDIFICATION and SUGAR ADDITION ON QUALITY ATTRIBUTES of CANNED TOMATOES

Abstract

Lowering the pH of tomatoes to pH 4.0 and pH 3.5 with citric and formic acids, reducing the processing time in a boiling water bath to 20 and 15 min, respectively, and compensating for tartness of added acids with sucrose and fructose resulted in significant increases in the drained weight, total acidity, soluble solids, sodium hydroxide‐soluble pectin, sodium hexametaphosphate‐soluble pectin, and palatability. the increases in these attributes were greater as the pH dropped to 3.5. Lesser amounts of formic acid and fructose were required to reduce the pH and balance tartness. When fructose was added instead of sucrose the drained weight improved.

Sensory Characteristics of Heat‐processed and Fresh Tomato Salsa Containing Honey

“…Increasing honey elevated the crispness response more at higher acidity levels than at lower levels. This was expected since sugars and acidulants, such as citric acid, help canned tomato tissues retain water and results in greater drained weight, and thus increased firmness and crispness (Wahem, 1990). The firmness response in fresh salsa was affected by honey level only, resulting in a quadratic response with a peak in the moderate honey levels.…”