Premium
EFFECTS OF PEELING METHODS ON THE NUTRITIVE CONTENT OF WHOLE CANNED CHICO III TOMATOES
Author(s) -
SALDANA GUADALUPE,
STEPHENS THOMAS S.,
MEYER ROBERT,
LIME BRUCE J.
Publication year - 1978
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.1365-2621.1978.tb02378.x
Subject(s) - titratable acid , food science , chemistry , riboflavin , ascorbic acid , niacin , brix , composition (language) , thiamine , vitamin , water content , moisture , sugar , biochemistry , linguistics , philosophy , geotechnical engineering , organic chemistry , engineering
The purpose of this investigation was to determine the effect of peeling method (hot water, lye, or liquid N 2 ) on the nutrient composition of canned tomatoes. The titratable acidity was slightly lower in lye‐peeled than in water‐ or N 2 ‐peeled tomatoes, and niacin was a little lower in water‐peeled than in lye‐ or N 2 ‐peeled tomatoes. There were no differences in moisture, pH °Brix, ash, fat, fiber, iron, calcium, protein, ascorbic acid, β‐carotene, thiamine, riboflavin, total carbohydrate, or caloric value which could be attributed to peeling method.