COMPARISON OF RHEOLOGICAL, CHEMICAL AND SENSORY PROPERTIES OF PULPED TOMATOES PRESERVED BY VARIOUS TECHNIQUES.

Author(s) : JIMENEZ L., FERRER J. L., CHICA A.

Type of article: Article

Summary

THE VALUES OF YIELD STRESS AND THE CONSISTENCY INDEX OFTHE PRODUCTS WERE IN THIS ORDER: FRESH, PASTEURIZED, FROZEN AND FREEZE-DRIED. THE VALUES OF THE FLOW BEHAVIOUR INDEX, IN THE FORWARD AND RETURN RUNS, WERE DETERMINED FOR ALL THE PRODUCTS. IN ORDER TO QUANTIFY TIME-DEPENDENCE, THE WELTMAN AND 2 PROPOSED EQUATIONS ARE USED. THE SUGAR, PECTIN, SOLUBLE-SOLID AND INSOLUBLE-SOLID CONTENTS AND PH DID NOT VARY FROM ONE PRODUCT TO ANOTHER. HOWEVER, THE VITAMIN C CONTENT WAS 40% LOWER FOR THE PASTEURIZED PRODUCT. THROUGH THE USEOF SENSORY TESTS, IT CAN BE DEDUCED THAT THE BEST PROCESS IS FREEZING AND THE WORST IS FREEZE-DRYING.

Details

Original title: COMPARISON OF RHEOLOGICAL, CHEMICAL AND SENSORY PROPERTIES OF PULPED TOMATOES PRESERVED BY VARIOUS TECHNIQUES.
Record ID : 1990-1090
Languages: English
Source: Acta Aliment. - vol. 18 - n. 2
Publication date: 1989/06
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Vegetables
Keywords: Vitamin C; Tomato; Pasteurization; Freeze-drying; Comparison; Rheology; Organoleptic property; Pulp; Sugar; Chemical property; Pectin; Freezing