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EFFECT OF BREAK TEMPERATURE ON QUALITY OF TOMATO JUICE RECONSTITUTED FROM FROZEN TOMATO CONCENTRATES
Author(s) -
FONSECA H.,
LUH B. S.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01159.x
Subject(s) - chemistry , flavor , food science , titratable acid , aroma , pectin , organoleptic , ascorbic acid
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.