Physico-Chemical, Sensory And Microbiological Properties Of Different Tomato Products After Processing:- Oji. Nwakaego S
ABSTRACT
Physico-chemical,
sensory and microbiological properties of different tomato products were
investigated. The fresh tomato fruit was processed into paste and powder
respectively. Tomato powder was produced with the following different
treatments given: steam blznching and sulphite dip (in Sodium metabisulphite),
steam blanching without sulphite dip, sulphite dip without steamblanching and
drying without steam blanching and sulphite dip respectively. They were
thereafter dried in the hot -air oven at 70° for 4 hours. The tomato paste and
tomato powder were analysed for vitamin C content, titrable acidity, total
soluble solid content, phenol content, proximate composition and microbial
load.. Heat processing and sulphite dip, had an effect on the physico-chemical
properties of the different tomato products after processing. The vitamin C
content in tomato powder ranged from 12.47mg/100g to 25.64mg/l00g and
28.41mg/100g in tomato paste which was a great reduction from 31.60mg/100g in
fresh fruits. This implied that vitamin C was deteriorated during heat
processing. Also, the fresh tomato fruit had a high concentration of total
soluble solid than the other tomato products. The steam blanched tomato powder
treated with Sodium metabisulphite, contained more dry matter than the fresh
tomato fruit and the other tomato products
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NW, S (2024). Physico-Chemical, Sensory And Microbiological Properties Of Different Tomato Products After Processing:- Oji. Nwakaego S. Mouau.afribary.org: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/physico-chemical-sensory-and-microbiological-properties-of-different-tomato-products-after-processing-oji-nwakaego-s-7-2
STEPHANIE., NW. "Physico-Chemical, Sensory And Microbiological Properties Of Different Tomato Products After Processing:- Oji. Nwakaego S" Mouau.afribary.org. Mouau.afribary.org, 19 Aug. 2024, https://repository.mouau.edu.ng/work/view/physico-chemical-sensory-and-microbiological-properties-of-different-tomato-products-after-processing-oji-nwakaego-s-7-2. Accessed 23 Nov. 2024.
STEPHANIE., NW. "Physico-Chemical, Sensory And Microbiological Properties Of Different Tomato Products After Processing:- Oji. Nwakaego S". Mouau.afribary.org, Mouau.afribary.org, 19 Aug. 2024. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/physico-chemical-sensory-and-microbiological-properties-of-different-tomato-products-after-processing-oji-nwakaego-s-7-2 >.
STEPHANIE., NW. "Physico-Chemical, Sensory And Microbiological Properties Of Different Tomato Products After Processing:- Oji. Nwakaego S" Mouau.afribary.org (2024). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/physico-chemical-sensory-and-microbiological-properties-of-different-tomato-products-after-processing-oji-nwakaego-s-7-2