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首页> 外文期刊>African Journal of Biotechnology >Effect of tomato cultivars, honey finisher and processing methods on quality of tomato ketchup
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Effect of tomato cultivars, honey finisher and processing methods on quality of tomato ketchup

机译：番茄品种，蜜育肥和加工方法对番茄酱品质的影响

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The experiment was carried out using factorial combination of two tomato varieties, two processing methods and three honey and one sugar concentrations with three replications. Tomato ketchups prepared from?Melkashola?subjected to pre-heat treatment before cooking exhibited higher total soluble solids, reducing and total sugars, as well as lower microbiological load. However, heat treatment significantly influenced the color of ketchups. Variety and processing methods significantly (P ≤ 0.01) affected the physico-chemical, microbiological and sensory qualities of the ketchup. Also, honey concentration treatment improved the quality of ketchup. Addition of honey at 500 ml level resulted in higher reducing sugar, total sugar, titratable acidity and total soluble solids content. However, this treatment led to lower moisture content, pH and microbial activity of tomato ketchup. The interaction between variety and processing methods combined with honey concentration treatments were significant at P?
机译：实验是使用两种番茄品种，两种加工方法和三种蜂蜜和一种糖浓度并重复三次的因子分解组合进行的。由“ Melkashola”制得的番茄酱在蒸煮前需进行预热处理，表现出较高的总可溶性固形物，还原糖和总糖以及较低的微生物负荷。但是，热处理显着影响了番茄酱的颜色。品种和加工方法（P≤0.01）显着影响番茄酱的理化，微生物和感官品质。而且，蜂蜜浓缩处理改善了番茄酱的质量。加入500毫升蜂蜜可产生更高的还原糖，总糖，可滴定的酸度和总可溶性固形物含量。但是，这种处理导致番茄酱的水分含量，pH值和微生物活性降低。品种和加工方法与蜂蜜浓缩处理相结合的相互作用在P 0.01时很显着。同样，品种，加工方法和蜂蜜浓度的综合作用导致较高的水分含量，pH值和微生物种群的减少，同时保持番茄酱的总可溶性固形物，总糖，还原糖，可滴定的酸度和抗坏血酸较高。用“马格洛布”和“麦加索拉”新鲜果汁制成的番茄酱色泽好。与不含蜂蜜的对照组相比，接受高浓度蜂蜜的番茄酱的味道和风味得分更高。关键词：品种，蜂蜜整理剂，新鲜果汁，变白汁。

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