Articles
EFFECT OF PROCESSING TECHNIQUES ON THE COLOUR AND LYCOPENE CONTENT OF TOMATO SAUCES FOR PIZZA DURING FROZEN STORAGE
Article number
487_74
Pages
453 – 456
Language
Abstract
Different tomato sauces for pizza topping were prepared in the pilot plant at R&D Badajoz with two objectives: analytical quantification of the colour changes in commercial products during frozen storage, and determination of the impact of processing method on the colour stability of the sauces, comparing two common cooking processes.
Sauces prepared in an open stirred kettle and in a tubular pasteuriser were different in terms of colour attributes and lycopene content.
The sauce from the kettle had significantly better initial colour, but showed a faster change in colour attributes and lycopene content during storage, indicating lower stability.
Sauces prepared in an open stirred kettle and in a tubular pasteuriser were different in terms of colour attributes and lycopene content.
The sauce from the kettle had significantly better initial colour, but showed a faster change in colour attributes and lycopene content during storage, indicating lower stability.
The effect of processing as well as frozen storage may involve the solubilisation, isomerisation and/or degradation of the carotenoid pigments present in this type of tomato based products.
Publication
Authors
A. Labrador, R.M. Ruiz, A. Latorre
Keywords
Carotenoids, Pigments, Heat Treatment, Cooking
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