Color and Lycopene Content of Tomato Puree Affected by Electroplasmolysis
Makaleler > Tam Makale · 2007
Yazarlar: Hasan YILDIZ, Taner BAYSAL
International Journal of Food Properties, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2007, cilt 10, ss 489-495
DOI: 10.1080/10942910600909063
Özet
Tomato puree was produced using three different breaking methods, namely heating by steam injection, by electroplasmolysis, and combination of both steam injection and electroplasmolysis. In electroplasmolysis, the tomato pulp was treated at the electric field strength of 68 V/cm for 1.5 seconds. L, a, b, a/b, tomato color index, total color difference, chroma difference, hue angle, and lycopene content of purees were measured. Puree samples breaked by electroplasmolysis had better color values and the highest lycopene content. The a/b, tomato color index, and lycopene content of these samples were as 2.00; 49.94 and 273.9 mg/kg, respectively.