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VISCOSITY AND QUALITY OF TOMATO JUICE AS AFFECTED BY PROCESSING METHODS

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Title VISCOSITY AND QUALITY OF TOMATO JUICE AS AFFECTED BY PROCESSING METHODS
Not Available
 
Creator Charanjit Kaur
Binoy George
Deepa N.
Seema Jaggi
H.C. Kapoor
 
Subject Viscocity
Mechanical abuse
Thermal Abuse
 
Description Not Available
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.
Not Available
 
Date 2018-11-13T09:57:21Z
2018-11-13T09:57:21Z
2007-01-01
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/10926
 
Language English
 
Relation Not Available;
 
Publisher Not Available