Staff View
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ISSN:
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1750-3841
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Source:
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Blackwell Publishing Journal Backfiles 1879-2005
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Topics:
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Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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Notes:
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The effect of break temperatures at 220, 200, 180 and 160°F on chemical, physical and sensory properties of frozen concentrate made from M-32 tomatoes was investigated. Titratable acidity increased while pH and total pectin decreased with decreasing break temperatures. Ascorbic acid retention was higher at lower break temperatures. Agtron E-5 readings showed that color was somewhat affected by the heat treatments, being better at lower break temperatures. Serum separation on centrifugation was minimum at 220 and 200°F (0.0 and 1.1% respectively), and it was much greater (36 and 38%) for the samples with low break temperature treatments. Sensory evaluation of the reconstituted juice showed that break temperature has no significant effect on color, although those preheated at lower temperatures were slightly better in color retention. Aroma and flavor were rated better in samples preheated at higher temperatures.
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Type of Medium:
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Electronic Resource
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URL:
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