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253275

Effect of Processing on the Characterization of Hot-Break Triple-Concentrated Tomato Paste

Article

Last updated: 01 Jan 2025

Subjects

-

Tags

Food Chemistry

Abstract

Tomatoes are one of the most important specialty crops worldwide, and tomato products constitute a significant part of the food industry. Four processing steps were selected for this study to collect the samples. Three samples of four different direct processing steps were collected from tomato paste (Hot-break) to follow changes in some quality characteristics of tomato juice for paste and to investigate some physicochemical (T.S.S., color, acidity (%) and chlorides), functional components (Vitamin C and Lycopene), rheological, and microbiological (TBC, molds and yeasts, lactic acid bacteria, osmophilic yeasts, and Salmonella) properties. The results showed the existence of a highly significant effect of total soluble content and heat treatment (temperature and duration) on the microbial load of the tomato juice and paste. All the results of the tested microbiological characteristics showed a significant increase in the value in the initial stage of treatment before decreasing significantly in the latter part of the treatment. This could be due to the high-temperature treatments and pasteurization of the finished product. Also, the study showed that the higher the concentration, the higher the total soluble solids, rheological properties, color, chlorides, and acidity.

DOI

10.21608/ejchem.2022.144780.6339

Keywords

tomato paste, Tomato processing, hot break, Microbiology criteria, physicochemical properties

Authors

First Name

Ahmed

Last Name

Al-Kafrawy

MiddleName

A

Affiliation

Department of ffod science, faculty of agriculture, Ain Shams university

Email

a.abdelzaher6@gmail.com

City

cairo

Orcid

-

First Name

Yehia

Last Name

Heikal

MiddleName

Abd El-Razik

Affiliation

Food Science dept. Faculty of Agriculture, Ain Shams University, Egypt

Email

yehia_heikal@agr.asu.edu.eg

City

Cairo

Orcid

0000-0002-5982-8983

First Name

Ihab

Last Name

Ashoush

MiddleName

S

Affiliation

Food Science Dept., Fac. Agric., Ain Shams Univ.

Email

ihab.ashoush@gmail.com

City

cairo

Orcid

0000-0002-0775-7837

First Name

Samar

Last Name

Mahdy

MiddleName

M

Affiliation

Department of Food Science, Faculty of Agriculture, Ain Shams University

Email

samar_mahdy@agr.asu.edu.eg

City

القاهرة

Orcid

0000-0003-0773-1220

Volume

66

Article Issue

4

Related Issue

40820

Issue Date

2023-04-01

Receive Date

2022-06-18

Publish Date

2023-04-01

Page Start

245

Page End

252

Print ISSN

0449-2285

Online ISSN

2357-0245

Link

https://ejchem.journals.ekb.eg/article_253275.html

Detail API

https://ejchem.journals.ekb.eg/service?article_code=253275

Order

253,275

Type

Original Article

Type Code

297

Publication Type

Journal

Publication Title

Egyptian Journal of Chemistry

Publication Link

https://ejchem.journals.ekb.eg/

MainTitle

Effect of Processing on the Characterization of Hot-Break Triple-Concentrated Tomato Paste

Details

Type

Article

Created At

30 Dec 2024