Articles
Tropical emergent oils used in canned tomato grew in Colombian Plateau conditions
Article number
1351_31
Pages
209 – 216
Language
English
Abstract
Tropical tomato production in Colombian plateau conditions is a typical culture of small stakeholders.
Production peaks lead to postharvest products losses and prices reduction.
The value chain needs to be fit to reduce losses, increase add value, and augment growers return.
Canned diced tomatoes are a very liable product that can be innovated with non-traditional/emergent oils from the biodiverse American oil sources such as avocado (Persea americana), seje (Oenocarpus bataua) and sacha inchi (Plukenetia volubilis) oils that contains ω 3, 6 and 9 fatty acids.
Fresh full mature tomatoes were diced and placed in perforated trays where they were seasoned with oregano and bay leaf, and then taken to the dehydrator for 6 h at 60°C, after blanching at 80°C for 5 min.
Finally, tomatoes were rehydrated in a 50:50 water:vinegar solution at 18°C for 7.5 min.
Then dices were packaged in glass bottles where they were filled with oils from the three emergent vegetable sources and olive oil as a control.
Diffraction index, density, peroxide contents, acidity, and microbiological assays as well sensory tests were measured in government oil of the canned tomatoes kept for two years at room temperature at 15±1°C and 65% R.H. Overall, most of the measured variables did not change during the assay period irrespective of the oil treatment considered, particularly before 18 months of storage when humidity or rancidity could be affecting tomato quality under olive and seje oils.
At the end of the study, the acidity increased in the seje oil canned tomatoes that were rejected due to strong flavor by a panel test.
Trained panelists and overall results probe that the avocado and sacha inchi could be a good alternative for olive oil with harmless, nutritious, and wide acceptance for the consumers of this type of canned tomato.
Production peaks lead to postharvest products losses and prices reduction.
The value chain needs to be fit to reduce losses, increase add value, and augment growers return.
Canned diced tomatoes are a very liable product that can be innovated with non-traditional/emergent oils from the biodiverse American oil sources such as avocado (Persea americana), seje (Oenocarpus bataua) and sacha inchi (Plukenetia volubilis) oils that contains ω 3, 6 and 9 fatty acids.
Fresh full mature tomatoes were diced and placed in perforated trays where they were seasoned with oregano and bay leaf, and then taken to the dehydrator for 6 h at 60°C, after blanching at 80°C for 5 min.
Finally, tomatoes were rehydrated in a 50:50 water:vinegar solution at 18°C for 7.5 min.
Then dices were packaged in glass bottles where they were filled with oils from the three emergent vegetable sources and olive oil as a control.
Diffraction index, density, peroxide contents, acidity, and microbiological assays as well sensory tests were measured in government oil of the canned tomatoes kept for two years at room temperature at 15±1°C and 65% R.H. Overall, most of the measured variables did not change during the assay period irrespective of the oil treatment considered, particularly before 18 months of storage when humidity or rancidity could be affecting tomato quality under olive and seje oils.
At the end of the study, the acidity increased in the seje oil canned tomatoes that were rejected due to strong flavor by a panel test.
Trained panelists and overall results probe that the avocado and sacha inchi could be a good alternative for olive oil with harmless, nutritious, and wide acceptance for the consumers of this type of canned tomato.
Publication
Authors
Y. Quiñones Segura, W. Delgado, O. Martinez, M.S. Hernández, J.P Fernandez-Trujillo
Keywords
avocado oil, seje oil, sacha inchi oil, acceptability, rancidity, shelf life
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