Tomato products paste

Earlier, Sanz et al 6 had found tomato pulp to give a little furosine (7.3 mg per 100 g), with only a trace of 2-l uroylmethyl-y-aminobutyric acid, but, on storage for 4 d at 50 °C and an a, of 0.44, the corresponding amounts were 70.9 and 245.4 mg per 100 g and the amounts for the 2-furoylmethyl derivatives of Ala, Ser + Thr + Glu, and Asp + Asn had come up from 0 to 60.9, 103.5, and 300.5 mg per 100 g, respectively. 2-Furoylmethyl-y-aminobutyric acid was also the most abundant furoyl-methyl derivative obtained from commercial tomato products, ranging from 0 for whole peeled tomatoes to 87.6 mg per 100 g dry matter for double-concentrated tomato paste. Furosine was usually the second most abundant derivative obtained, ranging up to 42.8 mg per 100 g, but its amount exceeded that for 2-furoylmethyl-7-aminobutyric acid in the two samples of tomato pulp analysed. 

Water Tomato juice Tomato puree Tomato paste Microwave drying Balance AOAC 985.26 solids (total) in processed tomato products... 

PROCESSING. About 75% of the U.S. tomato crop is processed still, the demand for tomato products can hardly be met, as evidenced by the various tomato extenders that are used in certain products. Among the popular tomato products are the following canned tomatoes, catsup (ketchup), chili sauce, juice, juice crystals, paste, powder, puree, salad dressings, sauces, soups, and vegetable juice cocktails. 

Fresh tomatoes and canned tomato products are very convenient foods for the busy homemaker because (1) the raw vegetable lends itself well to cold soups, relishes, and salads (2) only a few minutes of simmering is needed to cook the raw vegetable (3) canned tomato juice may be used to make a wide variety of molded gelatin salads, (4) canned tomato paste or puree may be us when concentrated sauces are desired, and (5) the flavor and color of the tomato blends well with those of many other ingredients. Some examples of easy-to-prepare tomato dishes and a few gourmet-type preparations follow ... 

Italian pasta dishes—Many of these items are served with a rich tomato sauce that is easily prepared if one starts with a canned tomato product such as tomato paste or tomato sauce. 

Aseptic processing systems have found wide use for packing juices and milk products for the retail market and for the bulk preservation of tomato paste and fmit sHces for use as ingredients. Further information on aseptic processing can be found in the Hterature (2). 

For example, the lycopene available on the market is supplied mainly by LycoRed (www.lycored.com), a company that uses a classical extraction system (ethyl acetate as solvent) and maintains a monopoly position for lycopene production on a large scale. The manufacturing of the Lyc-O-Mato oleoresin (recognized by European Regulation 258/97/EC) product of LycoRed is almost identical to the production of the food additive and includes physical operations to separate the pulp from ripe tomatoes extracted according to GMPs and lSO-9002-certified procedures. The final product contains 6 to 15% lycopene the total lycopene recovery from pulp reaches 85% and from paste around 50%. 

Chapter HI relates to measurement of flow properties of foods that are primarily fluid in nature, unithi.i surveys the nature of viscosity and its relationship to foods. An overview of the various flow behaviors found in different fluid foods is presented. The concept of non-Newtonian foods is developed, along with methods for measurement of the complete flow curve. The quantitative or fundamental measurement of apparent shear viscosity of fluid foods with rotational viscometers or rheometers is described, unithi.2 describes two protocols for the measurement of non-Newtonian fluids. The first is for time-independent fluids, and the second is for time-dependent fluids. Both protocols use rotational rheometers, unit hi.3 describes a protocol for simple Newtonian fluids, which include aqueous solutions or oils. As rotational rheometers are new and expensive, many evaluations of fluid foods have been made with empirical methods. Such methods yield data that are not fundamental but are useful in comparing variations in consistency or texture of a food product, unit hi.4 describes a popular empirical method, the Bostwick Consistometer, which has been used to measure the consistency of tomato paste. It is a well-known method in the food industry and has also been used to evaluate other fruit pastes and juices as well. 

Notwithstanding that different tomato cultivars and ripening stages were usually used to obtain the final product, the authors achieved an excellent discrimination of triple-concentrated tomato paste samples... 

Consonni, R., Cagliani, L. R., Stocchero, M., and Porretta, S. (2009). Triple concentrate tomato paste Discrimination between Italian and Chinese products. J. Agric. Food Chem. 57, 4506 4513. 

The texture of fruit pulp or tomato paste can be achieved in nonstandardized products, such as pizza sauces, through the introduction of texturizer starches. These are typically highly crosslinked starches that are subsequently drum dried. 

Isolation of Volatiles from Tomato Condensate. Condensate from commerical tomato paste production using vacuum concentration was stored at 5°C in the dark and used within a few days. 

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