Use of ultrafiltration for preparing improved tomato pulp |
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Authors: | SEBASTIANO PORRETTA † GIUSEPPE CARPI GIANFRANCO DALL'AGLIO CLAUDIO GHIZZONI |
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Affiliation: | Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma;Fructamine S.p.A., Milan, Italy |
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Abstract: | The characteristics of high-quality tomato pulp (commercial def.: crushed or diced tomatoes with about 30% tomato juice as packing medium) canned with tomato juice pulp enriched by ultrafiltration as packing medium were compared with those covered with conventional vacuum-concentrated juice. Both hot- and cold-break products were prepared and those containing 20% serum-reduced packing juice proved to be the best, showing no signs of syneresis on storage and with improvements in sensory properties, colour and non-enzymatic browning; some volatile components were reduced. |
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Keywords: | Colour flavour storage texture tomato quality volatile components |
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