Record Details

Screening of the suitability of Bulgarian varieties of tomatoes for processing into juice, ketchup and tomato paste

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IFP-04-87
 
Title Screening of the suitability of Bulgarian varieties of tomatoes for processing into juice, ketchup and tomato paste
 
Creator Setty G, Radhakrishnaiah
Chikkappaji, K. C.
Madiah, N.
Nanjunda Swamy, A. M.
 
Subject 24 Fruits
03 Tomato
05 Processing and Engineering
 
Description Tomato juice was extracted from 4 Bulgarian var. [i) Preslav, (ii) Hebros, (iii) Prista and (iv) Druzbha) and 2 Indian var. [v) Selection-4 and (vi) Pusa Ruby) and then canned. The suitability of these var. for ketchup and paste was also investigated. Uniform ripening was noted with (iii), (iv) and (v). Yield of juice ranged from 86.7 to 91.0% for Bulgarian var. and 83.9 to 87.9% for Indian var. Pulp content was high with (iii), (v) and (vi). Yield (kg) of ketchup from 25 kg of juice was 10.0, 10.5, 10.7, 11.10, 10.7 and 11.6 for (i)-(vi), resp. Yield of paste (based on 25% solids) ranged from 14.4 to 16.9% with Bulgarian var. (max. with (iii] and was 15.2% with (v) and 14.6% with (vi). Acidity was higher (2.38-3.3%) for Indian var. than for Bulgarian var. (1.9-2.6%). Lycopene content (mg%) of tomato paste was: (i) 9.3; (ii) 12.02; (iii) 12.52; (iv) 11.87; (v) 10.76 and (vi) 9.35. The most suitable var. were: Prista for tomato paste; Prista, Druzbha and Selection-4 for juice; and Prista and Selection-4 for ketchup preparation.
 
Date 1987
 
Type Article
PeerReviewed
 
Identifier Setty G, Radhakrishnaiah and Chikkappaji, K. C. and Madiah, N. and Nanjunda Swamy, A. M. (1987) Screening of the suitability of Bulgarian varieties of tomatoes for processing into juice, ketchup and tomato paste. Indian Food Packer, 41 (1). pp. 7-16. ISSN 0019-4808