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EFFECT OF COMPOSITION UPON BOSTWICK CONSISTENCY OF TOMATO CONCENTRATE
Author(s) -
MARSH GEORGE L.,
BUHLERT JAMES E.,
LEONARD SHERMAN J.
Publication year - 1980
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.1365-2621.1980.tb04137.x
Subject(s) - chemistry , consistency (knowledge bases) , viscosity , food science , composition (language) , thermodynamics , chromatography , mathematics , physics , philosophy , linguistics , geometry
The change in Bostwick consistency of tomato juice with change in solids during concentration was found to be related to the water‐insoluble solids (WIS): total solids (TS) ratio and to the viscosity of the serum of clarified juice. These characteristics were found to be widely variable among new tomato cultivars. The slope of the concentration curve was found to be primarily dependent upon the WIS/TS ratio. The locus of the concentration curve, on the other hand, was found to be dependent on both WIS/TS ratio and serum viscosity, and could be located by Bostwick consistency of the juice and initial solids content. The influence of these characteristics on processing and Bostwick consistency of tomato paste is discussed.