Journal of Food Processing & Technology

Journal of Food Processing & Technology
Open Access

ISSN: 2157-7110


Yassin Hassen

Yassin Hassen
College of Agriculture, School of Nutrition, Food Science and Technology,
P.O. Box 05, Hawassa

  • 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.. Read More»
    DOI: 10.4172/2157-7110.1000795

    Abstract PDF

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