THE RELATIONSHIP BETWEEN RHEOLOGICAL PROPERTIES, COLOR AND STRUCTURAL CHARACTERIZATION OF TOMATO PASTE (COLD-BREAK) DURING PROCESSING | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 34, Issue 6, June 2009, Page 6299-6309 PDF (576.67 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2009.113681 | ||||
 View on SCiNiTO | ||||
| Author | ||||
K. M. Youssef 
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| Food Technology Department, Faculty of Agriculture, Suez Canal University, 41522 Ismailia, Egypt | ||||
| Abstract | ||||
| The relationship between rheological and pectin fractions contents and between lycopene, total carotenoids contents and Hunter color parameters of tomato paste during processing were studied. During concentration of tomato juice to paste, rheological values (apparent viscosity, yield stress, consistency coefficient), pectin fractions, lycopene and total carotenoids contents increased significantly, while lightness (L*), redness (a*) and yellowness (b*) values decreased. The results showed a well positive correlation between rheological properties especially, apparent viscosity and oxalate-soluble, acid-soluble, total pectins contents. There was a good relation between L* value and concentration of lycopene and total carotenoids. The obtained correlations can be used in controlling and understanding many problems arising during processing of tomato paste, especially in the flow behavior and color attributes. | ||||
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