Open AccessPhysico-chemical properties, rheological characteristics, and storage stability of cold-break processed tomato paste enriched with rice flour
Author(s) -
Nashi K. Alqahtani,
Nisreen M. Abdulsalam,
E. Abduljawad,
Tareq M. Alnemr,
Salim Ali
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(1).134
Subject(s) - food science , chemistry , cold storage , rheology , ascorbic acid , population , rice flour , horticulture , materials science , biology , composite material , raw material , demography , organic chemistry , sociology
Tomato pastes (TP) enriched with rice flour (RF) were evaluated for physico-chemicalproperties, rheological characteristics, and storage stability. TP was prepared from freshtomato fruits with the addition of RF at the levels of 2, 4, and 6% (w/w) using the coldbreak method and stored for 12 weeks at ambient temperature. Insignificant changes in thechemical compositions of TP samples were observed. Pastes contained RF revealed higherL* values than control. During storage, L* and a* values of TP decreased, while b* valuesincreased. The a*/b* ratio of TP contained RF were approximately stable during storageand were at acceptable levels. Samples contained RF showed higher pH and total solublesolids (TSS) with lower ascorbic acid content (AAC), acidity, and Bostwick than control.The AAC and pH decreased, whereas acidity, TSS, and Bostwick increased duringstorage. The paste containing 4% RF showed the highest sensory scores among all testedsamples at zero time and during storage. Such findings may be helpful particularly for thelow-income population as it is a low-cost preservation method.