Indexed In
- Genamics JournalSeek
- Academic Keys
- JournalTOCs
- China National Knowledge Infrastructure (CNKI)
- Access to Global Online Research in Agriculture (AGORA)
- Centre for Agriculture and Biosciences International (CABI)
- RefSeek
- Directory of Research Journal Indexing (DRJI)
- Hamdard University
- EBSCO A-Z
- OCLC- WorldCat
- Scholarsteer
- SWB online catalog
- Publons
- Euro Pub
- Google Scholar
Useful Links
Share This Page
Journal Flyer
Open Access Journals
- Agri and Aquaculture
- Biochemistry
- Bioinformatics & Systems Biology
- Business & Management
- Chemistry
- Clinical Sciences
- Engineering
- Food & Nutrition
- General Science
- Genetics & Molecular Biology
- Immunology & Microbiology
- Medical Sciences
- Neuroscience & Psychology
- Nursing & Health Care
- Pharmaceutical Sciences
Abebe Haile
Abebe Haile
Ethiopia
Publications
-
Research Article
Effects of Pre-Heating and Concentration Temperatures on Physico-Chemical Quality of Semi Concentrated Tomato (Solanum lycopersicum) Paste
Author(s): Yassin Hassen, Habtamu Gebre and Abebe HaileYassin Hassen, Habtamu Gebre and Abebe Haile
Fresh tomato is one of the fruits with a short shelf life. The purpose of this study was to evaluate the effects of pre-heating and concentration temperatures on the physicochemical and microbiological quality attributes of semi-concentrated tomato paste. Breaking temperatures of 60°C, 70°C and 90°C for 7 min and concentration temperatures of 80°C and 90°C were used to prepare semi tomato paste of 13-degree Brix of Total Soluble Solids (TSS). TSS, titratable acidity, pH, lycopene, vitamin C, viscosity were determined following standard methods. Increasing breaking temperature and concentration temperatures significantly (p<0.05) increased TSS, viscosity, and lycopene content, but reduced significantly (p<0.05) vitamin C content. The hot broken tomato at 90°C and concentrated at 90°C caused a significant reduction of vitamin C content (44% loss) as com.. View More»