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TITRATABLE ACIDITY OF TOMATO JUICE AS AFFECTED BY BREAK PROCEDURE
Author(s) -
STADTMAN F. H.,
BUHLERT J. E.,
MARSH G. L.
Publication year - 1977
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.1365-2621.1977.tb01503.x
Subject(s) - titratable acid , chemistry , food science , fruit juice
There is less titratable acidity in tomato juice that has been processed by a “hot‐break” procedure to inactivate pectolytic enzymes than in juice of tomatoes from the same lot of fruit that has been extracted cold. These differences in titratable acidity can be attributed to the activity of the pectolytic enzymes in the "cold‐break" juice which produce acidic breakdown products from the pectins.