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Effect of Starch and Carboxymethtyl Cellulose on Physico-chemical Properties of Tomato Juice

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

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

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

M. A. Ashraf
Department of Farm Structure, Bangladesh Agricultural University, Mymensingh, Bangladesh

Abstract/ Executive Summary:

This study was conducted to evaluate the effect of carboxymethyl cellulose (CMC) and starch used as thickening agents on physicochemical properties of tomato juice. The pulp was extracted from ripe and sound tomatoes and subsequently used for preparation of tomato juice with the addition of different levels of starch and CMC including other ingredients. The CMC was used at the rate of 0.1-0.3% while starch was 0.3 -1% in the prepared juice. The moisture content of juice was increased adding of both the thickening agents. The ash content and acidity of tomato juice were decreased gradually with the increasing level of starch and CMC. The highest ash content and acidity were found in juice without added starch and CMC. The lowest ash and acid content was found in the juice incorporated with 1% and 0.3% starch and CMC respectively. Ascorbic acid was decreased with the increase of both thickening agents. The prepared juice was remained unchanged within two months. After two months, colour and flavour were changed and various bacterial load was increased.

Keywords: Tomato juice, Carboxymethtyl cellulose, Starch, Thickening agent

Location: Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh

Start Date: 00-01-2006

End Date: 00-06-2006

Program Area: Postharvest and Agro-processing

Commodity: Juice

Objectives:

i) To formulate a tomato juice using starch/CMC as thickening agents,

ii) To study its shelf life, and

iii) To find its acceptability.

Methodology:

The experiment was conducted in the laboratories of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh during the period of January to June 2006. The mature, fresh tomatoes were collected from the local market. In the experiment, the pulp of tomatoes was used. Citric acid, potassium meta bisulphate (KMS), carboxy methyl cellulose (CMC), sugar and other materials required were used from the laboratory stock. Fully matured ripen, sound, deep-red colored fresh tomatoes were collected and washed thoroughly. The stems, cavities as well as the green and yellow portions were removed from the tomatoes. These were then cut into small pieces and boiled for about 90 minutes and crushed with wooden ladle to extract maximum pulp. The crushed boiled material was strained through a bamboo or aluminum sieve by rubbing with a clean bottom mug. The seed and skin were discarded. The pulp thus prepared was stored and used for future use. The juice was treated with two types of thickening agents in different proportions to increase the consistency or viscosity of the juice. The calculated amount of sugar, acid, and salt was added. The analysis were done following the standard methods of Rangana (1979), AOAC (2000) and Lane and Eynon (1923). The initial tomato juice were analyzed for total soluble solid (TSS), acidity, pH, ascorbic acid and ash content.

Source of Information: Progress. Agric. 18(2) : 235-240, 2007 ISSN 1017-8139

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Tomato juice was analyzed for TSS, pH, Vit-C, moisture, total sugar, protein, fat and acidity. The compositions of initial tomato juice were investigated as moisture: 94.68%, total sugar: 3.48%, total ash: 0.41%, protein : 1%, fat : 0.1%, ascorbic acid : 18.27 mg/100g, TSS: 4%, acidity : 0.03% and pH : 4.01. It was found that Vit-C in tomato juice was decreased for the addition of starch and CMC as well as storage period, whereas the pH was increased for the addition of both CMC and starch. The study has demonstrated that the addition of chickening agent such as CMC and starch increased the weight and volume of tomato juice which are considered important quality parameter for the products. CMC was found more suitable than the starch. According to the taste panel evaluation (Hedonic scale) of 0.1% CMC and 0.3% starch processed juices were highly acceptable. Quality of the product was improved when 0.3% starch was added.

Knowledge Management: Journal