Changes in pectins and product consistency during the concentration of tomato juice to paste

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 16, 2008, Pages 7100-7105

  Anthon, Gordon E ^a   Diaz, Jerome V ^a   Barrett, Diane M ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Bostwick; Consistency; Pectin; Tomato paste; Viscosity

Indexed keywords

PECTIN;

ARTICLE; CHEMISTRY; FOOD HANDLING; FRUIT; METHODOLOGY; QUALITY CONTROL; TOMATO; VISCOSITY;

FOOD HANDLING; FRUIT; LYCOPERSICON ESCULENTUM; PECTINS; QUALITY CONTROL; VISCOSITY;

LYCOPERSICON ESCULENTUM;

EID: 51649110208     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8008525     Document Type: Article

References (22)

1. McColloch, R. J.; Neilsen, B. W.; Beavens, E. A. Factors influencing the quality of tomato paste: II. Pectic changes during processing. Food Technol. 1950, 4, 339-345.
2. Luh, B. S.; Daoud, H. N. Effect of break temperature and holding time on pectin and pectic enzymes in tomato pulp. J. Food Sci. 1971, 36, 1039-1043.
3. Milczarek, R. R.; McCarthy, K. L. Relationship between the Bostwick measurement and fluid properties. J. Text. Stud. 2006, 37, 640-654.
4. Marsh, G. L.; Buhlert, J.; Leonard, S. Effect of composition upon Bostwick consistency of tomato concentrate. J. Food Sci. 1980, 45, 703-706.
5. Tanglertpaibul, T.; Rao, M. A. Flow properties of tomato concentrates: Effect of serum viscosity and pulp content. J. Food Sci. 1987, 52, 318-321.
6. Marsh, G. L.; Buhlert, J.; Leonard, S. Effect of degree of concentration and of heat treatment on consistency of tomato pastes after dilution. J. Food Process. Preserv. 1978, 2, 340-346.
7. Beresovsky, N.; Kopelman, I. J.; Mizrahi, S. The role of pulp interparticle interactions in determining tomato juice viscosity. J. Food Process. Preserv. 1995, 19, 133-146.
8. Apaiah, R. K.; Barringer, S. A. Quality loss during tomato paste production versus sauce storage. J. Food Process. Preserv. 2001, 25, 237-250.
9. Den Ouden, F. W. C.; Van Vliet, T. Effect of concentration on the rheology and serum separation of tomato suspensions. J. Text. Stud. 2002, 33, 91-104.
10. Kalamaki, M. S.; Harpster, M. H.; Palys, J. M.; Labavitch, J. M.; Reid, D. S.; Brummell, D. A. Simultaneous transgenic suppression of LePG and LeExp1 influences rheological properties of juice concentrates from a processing tomato variety. J. Agric. Food Chem. 2003, 51, 7456-7464.
11. Tanglertpaibul, T.; Rao, M. A. Intrinsic viscosity of tomato serum as affected by different methods of determination and methods of processing concentrates. J. Food Sci. 1987, 52, 1642-1645.
12. Hurtado, M. C.; Greve, L. C.; Labavitch, J. M. Changes in cell wall pectins accompanying tomato (Lycopersicon esculentum Mill.) paste manufacture. J. Agric. Food Chem. 2002, 50, 273-278.
13. Mizrahi, S. Irreversible shear thinning and thickening of tomato juice. J. Food Process. Preserv. 1997, 21, 267-277.
14. Diaz, J. V.; Anthon, G. E.; Barrett, D. M. Effect of pH, temperature and degree of methylesterification on the non-enzymatic degradation of citrus pectin and pectate during prolonged heating. J. Agric. Food Chem. 2007, 55, 5131-5136.
15. Caradec, P. L.; Nelson, P. E. Effect of temperature on serum viscosity of tomato juice. J. Food Sci. 1985, 50, 1497-1498.
16. Thakur, B. R.; Singh, R. K.; Nelson, P. E. Effect of pH and soluble solids on the serum viscosity and serum color of tomato juice at elevated temperatures. J. Food Qual. 1997, 20, 495-500.
17. Kotte, K.; Kalamaki, M.; Ibanez, A. M.; Reid, D. S. The contribution of water removal to the phenomenon of "consistency loss" associated with juice concentrate products. Proceedings of the 13th World Congress of Food Science and Technology, 2006; DOI: 10.1051/IUFoST:20060664.
18. Anthon, G. E.; Barrett, D. M. Combined enzymatic and colorimetric method for determining the methanol and uronic acid content of pectin - Application to tomato products. Food Chem. 2008, 110, 239-247.
19. Takada, N.; Nelson, P. E. A new consistency method for tomato products: The precipitate weight ratio. J. Food Sci. 1983, 48, 1460-1462.
20. Chou, T. D.; Kokini, J. L. Rheological properties and conformation of tomato paste pectins, citrus and apple pectins. J. Food Sci. 1987, 52, 1658-1664.
21. Takada, N. A study of factors affecting the case yield of tomato products. Ph.D. Thesis, Purdue University, West Lafayette, IN, 1981.
22. Sherkat, F.; Luh, B. S. Quality factors of tomato pastes made at several break temperatures. J. Agric. Food Chem. 1976, 24, 1155-1158.