Effect of Processing on the Characterization of Hot-Break Triple-Concentrated Tomato Paste | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 66, Issue 4, April 2023, Page 245-252 PDF (285.05 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2022.144780.6339 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Ahmed A Al-Kafrawy1; Yehia Abd El-Razik Heikal 2; Ihab S Ashoush 3; Samar M Mahdy  4
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| 1Department of ffod science, faculty of agriculture, Ain Shams university | ||||
| 2Food Science dept. Faculty of Agriculture, Ain Shams University, Egypt | ||||
| 3Food Science Dept., Fac. Agric., Ain Shams Univ. | ||||
| 4Department of Food Science, Faculty of Agriculture, Ain Shams University | ||||
| Abstract | ||||
| Tomatoes are one of the most important specialty crops worldwide, and tomato products constitute a significant part of the food industry. Four processing steps were selected for this study to collect the samples. Three samples of four different direct processing steps were collected from tomato paste (Hot-break) to follow changes in some quality characteristics of tomato juice for paste and to investigate some physicochemical (T.S.S., color, acidity (%) and chlorides), functional components (Vitamin C and Lycopene), rheological, and microbiological (TBC, molds and yeasts, lactic acid bacteria, osmophilic yeasts, and Salmonella) properties. The results showed the existence of a highly significant effect of total soluble content and heat treatment (temperature and duration) on the microbial load of the tomato juice and paste. All the results of the tested microbiological characteristics showed a significant increase in the value in the initial stage of treatment before decreasing significantly in the latter part of the treatment. This could be due to the high-temperature treatments and pasteurization of the finished product. Also, the study showed that the higher the concentration, the higher the total soluble solids, rheological properties, color, chlorides, and acidity. | ||||
| Keywords | ||||
| Tomato paste; Tomato processing; hot break; Microbiology criteria; Physicochemical properties | ||||
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