Atta,, M., Salem, M., El-Sayed, S. (2006). ALTERATION iN TASTE-ACTIVE COMPOUNDS OF TOMATO PRODUCTS DURING PROCESSING. Journal of Food and Dairy Sciences, 31(12), 7797-7808. doi: 10.21608/jfds.2006.236904
M. B. Atta,; M. A. Salem; S. M. El-Sayed. "ALTERATION iN TASTE-ACTIVE COMPOUNDS OF TOMATO PRODUCTS DURING PROCESSING". Journal of Food and Dairy Sciences, 31, 12, 2006, 7797-7808. doi: 10.21608/jfds.2006.236904
Atta,, M., Salem, M., El-Sayed, S. (2006). 'ALTERATION iN TASTE-ACTIVE COMPOUNDS OF TOMATO PRODUCTS DURING PROCESSING', Journal of Food and Dairy Sciences, 31(12), pp. 7797-7808. doi: 10.21608/jfds.2006.236904
Atta,, M., Salem, M., El-Sayed, S. ALTERATION iN TASTE-ACTIVE COMPOUNDS OF TOMATO PRODUCTS DURING PROCESSING. Journal of Food and Dairy Sciences, 2006; 31(12): 7797-7808. doi: 10.21608/jfds.2006.236904
ALTERATION iN TASTE-ACTIVE COMPOUNDS OF TOMATO PRODUCTS DURING PROCESSING
1Food Sci. and Technol. Dept Fac. Agric., Univ. Tanta
2Food Sd. and Technol. Dept., Home Economic Fac., AI-Azhar Univ.
Abstract
Substances (such as sugars1 acidity, minerals, free amino acids, peptides and
proteins) affected on the taste of tomato juice and its products were investigated.
Results revealed that total solids of tomato juice gradually increased by heat
treatment. Whereas, total solids of tomato paste was significantly higher than that
pasteurized juice and the latter was higher than that of non-pasteurized one. Total
reducing sugars of tomato non-pasteurized juice, pasteurized juice and paste, made
up mainly from glucose and fructose which they occurred in a ratio near to 1:1. A
slight decrease in the reducing sugars content was observed in tomato paste. The
titratable acidity of pasteurized juice was (12.22g as citric acid 1100g SS) slightly
higher than that of non-pasteurized one (11 .99g as citric acid /1 00g SS), while the
lowest titratable acidity (1.29 g as citric acid ¡100g SS) was detected ¡n tomato paste.
At the same time, pH vaLues of their serum were mostly identical. Soluble mineral
content of tomato products slightly increased as a result of heat treatment
(pasteurization and concentration). Total mineral content (6.OOg/lOOg SS) consisted
of potassium (4.8lgIlOOg SS), magnesium (0.321g/lOOg SS), calcium (0.17 g/lOOg
SS), sodium (0.07 g/tOOg SS) and phosphorus (0.591g/lOOg SS). More than 80 % of
the nitrogen content could be derived from soluble compounds present in the serum.
The percentage of nitrogenous constituents increased ¡n the paste comparing with
both non - pasteunzed and pasteurized juices. Glutamic, glutamine, y- amino butyric
and asparatic acids made up 72 % of the total free amino acids in non-pasteurized
juice. Threonine, lysine and phenylalanine were the main essential amino acids in
non-pasteurized tomato juice. Which increased ¡n tomato products due to heat
treatment. Nevertheless, peptide content of non-pasteurized juice was 8.5 g/lOOg SS
increased to 10.1 g/lOOg SS in tomato paste.
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