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http://krishi.icar.gov.in/jspui/handle/123456789/10926
Title: | VISCOSITY AND QUALITY OF TOMATO JUICE AS AFFECTED BY PROCESSING METHODS |
Other Titles: | Not Available |
Authors: | Charanjit Kaur Binoy George Deepa N. Seema Jaggi H.C. Kapoor |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Indian Agricultural Research Institute ICAR::Indian Agricultural Statistics Research Institute |
Published/ Complete Date: | 2007-01-01 |
Project Code: | Not Available |
Keywords: | Viscocity Mechanical abuse Thermal Abuse |
Publisher: | Not Available |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | Quality and viscosity of tomato juice is strongly governed by mechanical and thermal abuse during processing. The effect of processing and storage duration on the viscosity and quality parameters of tomato juice was evaluated in the present work. Tomato juice was obtained by two different methods, normal method (NM) and variable method (VM), and was heated by both conventional and microwave hot break treatments. Tomato juice was evaluated for various quality characteristics including precipitate weight ratio, degree of serum separation (DOSS), Brookfield viscosity, lycopene levels, vitamin C, phenols and antioxidant activity. Changes observed in several quality parameters during storage were statistically insignificant. The methods and processing had the greatest contribution toward viscosity, whereas storage duration had no significant effects. Viscosity parameters viz precipitate weight, DOSS and Bostwick consistency revealed that juice processed by VM was more viscous than that of NM, irrespective of the hot break processing used. Ascorbic acid and lycopene content varied significantly with mechanical methods and processing conditions. However, phenolic content and antioxidant activity remained stable. The variable process represents an improvement over the conventional by enabling tomato processors to improve the consistency of the tomato product. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Journal of Food Quality |
NAAS Rating: | 7.76 |
Volume No.: | 30 |
Page Number: | 864–877 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/10926 |
Appears in Collections: | AEdu-IASRI-Publication |
Files in This Item:
File | Description | Size | Format | |
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26. jfq_166.pdf | 348.25 kB | Adobe PDF | View/Open |
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