Comparison of Quality Characteristics of Tomato Paste Produced under Atmospheric Conditions and Vacuum Evaporations
Abstract Herein we report a comparison study of the quality characteristics of tomato paste produced under atmospheric conditions and vacuum evaporation. Tomato pulp (5 Brix) was evaporated under vacuum and at atmospheric pressure using a developed evaporation equipment for household application. Va...
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| Format: | Article |
| Language: | English |
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Academia Brasileira de Ciências
2021-04-01
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| Series: | Anais da Academia Brasileira de Ciências |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652021000101807&tlng=en |
| _version_ | 1818731440971448320 |
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| author | ESRA DEVSEREN DILARA OKUT MEHMET KOÇ HALUK KARATAŞ FIGEN KAYMAK-ERTEKIN |
| author_facet | ESRA DEVSEREN DILARA OKUT MEHMET KOÇ HALUK KARATAŞ FIGEN KAYMAK-ERTEKIN |
| author_sort | ESRA DEVSEREN |
| collection | DOAJ |
| description | Abstract Herein we report a comparison study of the quality characteristics of tomato paste produced under atmospheric conditions and vacuum evaporation. Tomato pulp (5 Brix) was evaporated under vacuum and at atmospheric pressure using a developed evaporation equipment for household application. Various quality i.e. a* and a*/b* color values, soluble solids content, dark speck amount, titratable acidity, lycopene content and sensory properties of tomato paste were compared. The final total soluble solid contents were not affected by evaporation method whereas the lycopene content in vacuum evaporated samples was found as higher than that in the atmospheric ones at the same soluble solid content. Overall preference scores of vacuum evaporated tomato paste have approximately equal scores with the paste produced at atmospheric conditions. |
| first_indexed | 2024-12-17T23:17:43Z |
| format | Article |
| id | doaj.art-b38bee1a825544618a3dcbbe4ae2f568 |
| institution | Directory Open Access Journal |
| issn | 1678-2690 |
| language | English |
| last_indexed | 2024-12-17T23:17:43Z |
| publishDate | 2021-04-01 |
| publisher | Academia Brasileira de Ciências |
| record_format | Article |
| series | Anais da Academia Brasileira de Ciências |
| spelling | doaj.art-b38bee1a825544618a3dcbbe4ae2f5682022-12-21T21:28:59ZengAcademia Brasileira de CiênciasAnais da Academia Brasileira de Ciências1678-26902021-04-0193110.1590/0001-3765202120200215Comparison of Quality Characteristics of Tomato Paste Produced under Atmospheric Conditions and Vacuum EvaporationsESRA DEVSERENhttps://orcid.org/0000-0003-4289-3903DILARA OKUThttps://orcid.org/0000-0002-2635-6318MEHMET KOÇhttps://orcid.org/0000-0002-7295-7640HALUK KARATAŞhttps://orcid.org/0000-0002-4939-2346FIGEN KAYMAK-ERTEKINhttps://orcid.org/0000-0001-5042-3659Abstract Herein we report a comparison study of the quality characteristics of tomato paste produced under atmospheric conditions and vacuum evaporation. Tomato pulp (5 Brix) was evaporated under vacuum and at atmospheric pressure using a developed evaporation equipment for household application. Various quality i.e. a* and a*/b* color values, soluble solids content, dark speck amount, titratable acidity, lycopene content and sensory properties of tomato paste were compared. The final total soluble solid contents were not affected by evaporation method whereas the lycopene content in vacuum evaporated samples was found as higher than that in the atmospheric ones at the same soluble solid content. Overall preference scores of vacuum evaporated tomato paste have approximately equal scores with the paste produced at atmospheric conditions.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652021000101807&tlng=enColorevaporationLycopene contenttomato pastevacuum cooking |
| spellingShingle | ESRA DEVSEREN DILARA OKUT MEHMET KOÇ HALUK KARATAŞ FIGEN KAYMAK-ERTEKIN Comparison of Quality Characteristics of Tomato Paste Produced under Atmospheric Conditions and Vacuum Evaporations Anais da Academia Brasileira de Ciências Color evaporation Lycopene content tomato paste vacuum cooking |
| title | Comparison of Quality Characteristics of Tomato Paste Produced under Atmospheric Conditions and Vacuum Evaporations |
| title_full | Comparison of Quality Characteristics of Tomato Paste Produced under Atmospheric Conditions and Vacuum Evaporations |
| title_fullStr | Comparison of Quality Characteristics of Tomato Paste Produced under Atmospheric Conditions and Vacuum Evaporations |
| title_full_unstemmed | Comparison of Quality Characteristics of Tomato Paste Produced under Atmospheric Conditions and Vacuum Evaporations |
| title_short | Comparison of Quality Characteristics of Tomato Paste Produced under Atmospheric Conditions and Vacuum Evaporations |
| title_sort | comparison of quality characteristics of tomato paste produced under atmospheric conditions and vacuum evaporations |
| topic | Color evaporation Lycopene content tomato paste vacuum cooking |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652021000101807&tlng=en |
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