Development and Quality Characteristics Studies of Tomato Paste Stored at Different Temperatures


Authors

  • Muhammad Naeem Safdar Food Quality and Nutrition Program, National Agricultural Research Centre, Islamabad, Pakistan
  • Amer Mumtaz Food Quality and Nutrition Program, National Agricultural Research Centre, Islamabad, Pakistan
  • Muhammad Amjad Food Quality and Nutrition Program, National Agricultural Research Centre, Islamabad, Pakistan
  • Nouman Siddiqui Food Quality and Nutrition Program, National Agricultural Research Centre, Islamabad, Pakistan
  • Tabassum Hameed Food Quality and Nutrition Program, National Agricultural Research Centre, Islamabad, Pakistan

DOI:

https://doi.org/10.3923/pjn.2010.265.268

Keywords:

Chemical analysis, sensory evaluation, storage studies, temperature, tomato paste

Abstract

A comparative study was done to determine the most suitable storage temperature for tomato paste at which there would be minimum damage to the product quality. Tomato paste samples were prepared, 0.1% sodium benzoate preservative added, stored at 25oC, 6oC and -10oC and were analyzed for chemical parameters as well as subjected to sensory evaluation at 30 days storage intervals till 240 days. A gradual increase in Total Soluble Solids (TSS) and acidity was observed during storage whereas pH and ascorbic acid were decreased. These changes were more pronounced at 25oC than at 6oC and -10oC. Results of sensory evaluation revealed that samples stored at lower temperatures such as 6oC and -10oC remained acceptable after 240 days storage. However, samples were rejected organoleptically at higher temperature storage i.e. 25oC.

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Published

15.02.2010

Issue

Vol. 9 No. 3 (2010)

Section

Research Article

License

Copyright (c) 2010 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Safdar, M. N., Mumtaz, A., Amjad, M., Siddiqui, N., & Hameed, T. (2010). Development and Quality Characteristics Studies of Tomato Paste Stored at Different Temperatures. Pakistan Journal of Nutrition, 9(3), 265–268. https://doi.org/10.3923/pjn.2010.265.268

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