Effect of Processing Methods on the Quality of Tomato Products

Qin Xu; Irma Adyatni; Bradly Reuhs

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Effect of Processing Methods on the Quality of Tomato Products

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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, in-cluding 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 ly-copene 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.

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《食品与营养科学（英文）》 |2018年第2期|86-98|共13页
作者
Qin Xu; Irma Adyatni; Bradly Reuhs;
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作者单位

Department of Food Science;

School of Agriculture;

Purdue University;

West Lafayette;

IN;

USA;

Whistler Center for Carbohydrate Research;

Department of Food Science;

School of Agriculture;

Purdue University;

West Lafayette;

IN;

USA;

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原文格式 PDF
正文语种 chi
中图分类肿瘤学;
关键词
Tomato; Processing; Pectin; Viscosity; Nutrients; Product; Quality;

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Effect of Processing Methods on the Quality of Tomato Products

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