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Studies on the Preservation of Semi-concentrated Tomato Juice

M.S. Hoque
Department of Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh-2202 Bangladesh

M.T. Islam
Post-graduate students, Department of Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. Rahman
Post-graduate students, Department of Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

Semi-concentration of tomato juice into a shelf-stable form was attempted using sodium benzoate as preservation at the level of 350 parts per million. The concentration was done by evaporation at 100°C until total soluble solids of juice reached 10%, followed by addition of 1% salt, 2% salt and 10% sugar. The physico-chemical properties of the semi concentrated tomato juice were affected during concentration. About 40% vitamin C was destroyed during heat treatment. The total sugar and protein contents of the semi-concentrated tomato juice were higher and pH content was lower than that of the initial tomato juice. Sensory evaluation of the semi-concentrated tomato juice revealed that the sample with 10% sugar had the higher overall acceptability and the sample with 1% salt had the lowest overall acceptability. Storage of semi-concentrated tomato juice products for 6 months of room temperature (25-30°C) showed that the colour and texture of the samples were fairly retained during their storage.

Keywords: Tomato juice, Semi-concentrated tomato juice, Vitamin C. Sodium benzoate, Composition

Location: Bangladesh Agricultural University, Mymensingh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Juice

Objectives:

To prepare semi concentrated tomato juice by increasing its T.S.S level to about 10%

Methodology:

The investigation was conducted in the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. The ripe and fresh tomatoes, procured from the local market, were used in the investigation. In the preservation of semi-concentrated tomato juice preparation the following procedures were adopted: Extraction to tomato juice, preparation of semi-concentrated tomato juice, treatment of semi-concentrated tomato juice with salt, treatment of semi-concentrated tomato juice with sugar, chemical Aanalysis and sensory evaluation of semi-concentrated tomato juice. The semi-concentrated tomato juice were stored at ambient temperature (25-30°C) for 6 months. The observations were made for organoleptic properties such as colour flavour and texture.

Source of Information: Bangladesh J. Agril. Sci. 26(1): 37-43, January, 1999

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The physico-chemical properties of the semi concentrated tomato juice were affected during concentration. About 40% vitamin C was destroyed during heat treatment. The total sugar and protein contents of the semi-concentrated tomato juice were higher and pH content was lower than that of the initial tomato juice. Sensory evaluation of the semi-concentrated tomato juice revealed that the sample with 10% sugar had the higher overall acceptability and the sample with 1% salt had the lowest overall acceptability. Storage of semi-concentrated tomato juice products for 6 months of room temperature (25-30°C) showed that the colour and texture of the samples were fairly retained during their storage. The study has demonstrated that semi-concentrated tomato juice with 10% sugar plus 350 p.p.m. sodium benzoate had the best overall acceptability compared to other products which are treated with 1 or 2% salt.

Knowledge Management: Journal