Articles
METHODS FOR RAPIDLY EVALUATING CONSISTENCY POTENTIAL OF NEW PROCESSING TOMATO VARIETIES
Article number
200_10
Pages
115 – 124
Language
Abstract
Consistency potential is an important attribute of processing tomatoes.
Various laboratory procedures were evaluated for rapidly predicting paste consistency from properties of tomato juice from the same varietal sample.
Lab test procedures included NCA pipette, precipitate weight ratios, insoluble/total solids ratios, and juice Bostwick flow.
Reliability of each lab test was established by correlation with Bostwick readings on paste samples diluted to 12 Brix.
The pastes were prepared in a pilot plant processing line, simulating commercial procedures.
For each lab test procedure, several methods of sample preparation were studied: (1) juice unheated, (2) juice blended, heated, then extracted, and (3) juice prepared by microwave heating whole tomatoes, then extracting.
For samples prepared by method (1), insoluble/total solids ratios provided the best index of consistency potential (r2 = 0.42 for 36 samples). Results of method (2) did not correlate well with processed product results.
Using method (3) Brix and Bostwick flow of the juice most reliably predicted consistency of commercial paste from the same material (r2 = 0.75 for 48 samples). With this procedure, 60 samples per day can be screened for consistency potential.
Various laboratory procedures were evaluated for rapidly predicting paste consistency from properties of tomato juice from the same varietal sample.
Lab test procedures included NCA pipette, precipitate weight ratios, insoluble/total solids ratios, and juice Bostwick flow.
Reliability of each lab test was established by correlation with Bostwick readings on paste samples diluted to 12 Brix.
The pastes were prepared in a pilot plant processing line, simulating commercial procedures.
For each lab test procedure, several methods of sample preparation were studied: (1) juice unheated, (2) juice blended, heated, then extracted, and (3) juice prepared by microwave heating whole tomatoes, then extracting.
For samples prepared by method (1), insoluble/total solids ratios provided the best index of consistency potential (r2 = 0.42 for 36 samples). Results of method (2) did not correlate well with processed product results.
Using method (3) Brix and Bostwick flow of the juice most reliably predicted consistency of commercial paste from the same material (r2 = 0.75 for 48 samples). With this procedure, 60 samples per day can be screened for consistency potential.
Authors
T. Wolcott, G.L. Marsh, R.L. Merson
Keywords
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