Changes In Some Physical Quality Parameters And Total Antioxidant Status Of Tomato Based Pulp Blends During Storage
Keywords:
Tomato blends, colourimetry, redness factor, total antioxidant capacityAbstract
Tomato pulp blends prepared from tomato – watermelon – pineapple pulp in the ratios 1:1:1, 1:1:2 and 2:1:1 (v/v/v) were pasteurized and stored in brown crown corked bottles under refrigeration (5 ºC), ambient (29 ºC) and at 40 ºC in thermostatically controlled environment. Change in colour, viscosity and total antioxidant capacity were evaluated using Hunter L a b colourimetric, rotational viscometric and conductometric techniques. The a-values and redness factor (a/b)² changed from 28.89 and 1.77 to 30.22 and 2.83 after 40 days at 40 ºC in TWP 211p, and the increase in a-value and redness factor correlated positively (r2 ≥ 0.830) with the increase in total antioxidant capacity of blends.
References
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Anese, M. Calligaris, S. Nicoli, M.C. and Massini, R. Influence of Total Solids Concentration and Temperature on the Changes in Redox Potential of tomato Pastes. International Journal of Food Science and Technology, 38: 55 – 61, 2003.
Anese, M., Manzocco, L., Nicoli, M.C. and Levici, C.R. Antioxidant Properties of Tomato Juice as Affected by Heating. Journal of the Science of Food and Agriculture, 79: 750-754, 1999.
Arena, E., Fallico, B. and Maccarone, E. Evaluation of Antioxidant Capacity of Blood Orange Juices as Influenced by Constituents Concentration, Process and Storage. Food Chemistry, 74: 423 – 427, 2001.
Bonilla-zavaleta, E., Vernon-carter, E.J. and Beristain, C.I. Thermophysical Properties of Freeze-cocentrated pineapple Juice. Italian Journal of Food Science. 18 (4): 367-376, 2006.
D’Ambrosio, C., Giorio, I., Merendino, A., Salfi, L., Stigliani, A.L. and Cellini, F. A Novel Biotechnological Approach to Modify the Viscosity of Tomato Fruit Pulp:ribozymes active against endo-1,4-β-glucanase mRNAs. Acta Horticulturae. 2008.
Dermesonlouoglou, E., Giannakourou, M. and Taoukis, P. Kinetic modeling of the Quality Degradation of Frozen Watermelon Tissue; Effect of the Osmotic Dehydration as a Pre-treatment. International Journal of Food science and Technology. 42: 790-798, 2007.
Koocheki, A., Ghandi, A., Razavi, S.M.A., Mortazavi, S.A. and Vasiljevic, T. The Rheological Properties of Ketchup as a Function of different hydrocolloids and temperature. International Journal of Food Science and Technology, 44: 596-602, 2009.
Krifi, B., Chouteau, F., Boudrant, J. and Metche, M. Degradation of Authocyanins from Blood Orange juices. International Journal of Food Science and Technology. 35: 275 – 283, 2000.
Krokida, M.K., Maroulis, Z.B. and Saravacos, G.D. Rheological Propeties of fluid fruit and vegetable products: Compilation of Literature data. International Journal of Food Properties. 4: 179-200, 2001.
Lovric, T., Sablek, Z. and Boskovic, M. Cis- trans Isomerisation of lycopene and Colour Stability of Foam Mat Dried Tomato Powder During storage. Journal of the Science of Food and Agriculture, 21 (2): 641-647, 1970.
Luh, B.S. and Woodroof, J.G. Commercial
vegetable Processing. (Westport, Conneticut Avi Publishing Company INC., 293-300, 1975.
Muratore, G., Licciardello, F. and Maccarone, E. Evaluation of the Chemical Quality of a new Type of Small-sized Tomato Cultivar, the Plum Tomato (Lycopersicon lycopersicon). Italian Journal of Food Science. 17 (1): 75-81, 2005.
Rodriguez – Amaya, D. B. and Furr, C.H. “Carotenoid”. In Encyclopaedia of Food Science, Food technology and Nutrition, Edited by Macrae et al. (Academic Press UK. 1: 707 – 718, 1993.
Sahin, S. and Sumnu, S.G. Physical Properties of Foods. (Springer Science + Business Media. LLC. 39-70, 2006.
Shi, J. and Lemaguer M. Lycopene in tomatoes: Chemical and Physical Properties affected by food processing. Critical Review in Food Science and Nutrition. 40: 51-52, 2000.
Stoodley, K.D.C., Lewis, T. and Stainton, C.L.S. Applied Statistical Techniques; (Ellis Horwood Limited; Chichester, UK., 1980).
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Published
2010-05-01
How to Cite
Oludemi, F., & Akanbi, C. (2010). Changes In Some Physical Quality Parameters And Total Antioxidant Status Of Tomato Based Pulp Blends During Storage. Ife Journal of Technology, 19(2), 63–68. Retrieved from http://ijt.oauife.edu.ng/index.php/ijt/article/view/69
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