ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Chemical and physical properties of processed tomato products from Heinz(H) 1439 and H1439 ×nor fruits were examined. Levels of total solids and viscosity were enhanced while pH was reduced in juice and puree made from nor hybrid fruits. Increased levels of pectic substances, especially those solubilized by sodium hexametaphosphate, contributed to the elevated total solids content and viscosity of juice and puree. Levels of citric acid were similar in juice from both genotypes. Malic acid content in juice from nor hybrid fruits was more than twice that contained in its homozygous counterpart. While red color was less in nor hybrid whole canned tomatoes as indicated from CDM values, sensory evaluations for color were nonsignificant. Tomatidine levels were reduced in juice from nor hybrid fruits while no differences in phenolic levels were detected between the two genotypes. Weight loss was reduced and shear values enhanced in whole canned tomatoes of the nor hybrid genotype which might be attributed to enhanced levels of pectic substances. Utilization of nor hybrid fruits for processed tomato products appears to provide certain improvements in quality, especially total solids and viscosity, without detrimentally influencing other attributes.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb10038.x
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