Comparison of Quality Characteristics of Tomato Paste Produced under Atmospheric Conditions and Vacuum Evaporations

DEVSEREN, ESRA; OKUT, DILARA; KOÇ, MEHMET; KARATAŞ, HALUK; KAYMAK-ERTEKIN, FIGEN

doi:10.1590/0001-3765202120200215

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ENGINEERING SCIENCES • An. Acad. Bras. Ciênc. 93 (1) • 2021 • https://doi.org/10.1590/0001-3765202120200215 copy

Comparison of Quality Characteristics of Tomato Paste Produced under Atmospheric Conditions and Vacuum Evaporations

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Herein we report a comparison study of the quality characteristics of tomato paste produced under atmospheric conditions and vacuum evaporation. Tomato pulp (5 Brix) was evaporated under vacuum and at atmospheric pressure using a developed evaporation equipment for household application. Various quality i.e. a* and a*/b* color values, soluble solids content, dark speck amount, titratable acidity, lycopene content and sensory properties of tomato paste were compared. The final total soluble solid contents were not affected by evaporation method whereas the lycopene content in vacuum evaporated samples was found as higher than that in the atmospheric ones at the same soluble solid content. Overall preference scores of vacuum evaporated tomato paste have approximately equal scores with the paste produced at atmospheric conditions.

Key words
Color; evaporation; Lycopene content; tomato paste; vacuum cooking

Run	Temperature (°C)	Time (min)	Soluble solids content (Brix)	Titratable acidity (% citric acid)	Dark speck (count/10 g sample)	Lycopene content (mg/kg)	a*	a/b	Consistency (Sensorial)	Overall preference
1	64.4	75.9	13.0±0.5	1.173±0.010	2.0±0.0	50.77±0.09	16.43±0.12	1.92±0.05	3.30±0.09	3.46±0.10
2	85.6	75.9	10.0±0.0	0.727±0.012	0.0±0.0	35.54±0.15	14.93±0.06	1.60±0.09	2.64±0.12	2.79±0.08
3**	64.4	104.1	-	-	-	-	-	-	-	-
4	85.6	104.1	30.5±1.0	2.318±0.025	15.5±0.8	90.71±0.98	12.42±1.05	1.04±0.11	4.49±0.02	3.74±0.11
5	60.0	90.0	25.0±0.2	1.863±0.043	391.5±1.8	86.80±0.59	6.68±0.95	1.37±0.02	3.88±0.25	1.55±0.07
6	90.0	90.0	21.0±0.5	1.318±0.022	3.5±1.1	49.23±1.01	15.08±0.25	1.67±0.06	3.81±0.03	3.75±0.02
7	75.0	70.0	10.0±0.0	0.756±0.032	0.0±0.0	21.42±0.25	14.48±0.53	1.74±0.05	2.13±0.15	2.83±0.19
8	75.0	110.0	31.0±0.5	2.283±0.045	84.0±0.5	133.43±0.36	8.93±0.04	1.49±0.08	4.19±0.14	1.79±0.26
9	75.0	90.0	20.5±1.0	1.470±0.085	3.0±0.2	66.66±0.12	15.95±0.08	1.84±0.10	3.75±0.01	3.93±0.05
10	75.0	90.0	21.0±0.0	1.552±0.013	3.5±0.6	76.17±0.96	16.27±0.07	1.81±0.03	4.28±0.08	4.34±0.09
11	75.0	90.0	19.0±0.5	1.307±0.078	5.0±0.5	60.55±0.52	16.03±0.16	1.77±0.02	3.73±0.07	4.12±0.05
12	75.0	90.0	20.5±1.0	1.181±0.101	1.5±0.2	67.60±0.06	16.79±0.50	1.85±0.04	4.57±0.19	4.51±0.12
13	75.0	90.0	20.5±0.5	1.386±0.112	4.0±0.0	64.03±0.45	16.05±0.10	1.80±0.07	4.06±0.21	4.31±0.15

Variation Source		Soluble solids content		Titratable acidity (% citric acid)		Dark speck (number/10 g sample)		Lycopene content (mg/kg)		a*		a/b		Consistency (Sensorial)		Overall preference
Variation Source	Df	SS	p - value	SS	p- value	SS	p - value	SS	p - value	SS	p - value	SS	p - value	SS	p - value	SS	p - value
Model	5	496.4	< 0.000*	2.69	0.001*	103.99	0.006*	8910.41	0.000*	103.9	0.005*	0.24	0.017*	5.32	0.005*	10.39	0.000*
X₁	1	5.67	0.152	0.099	0.082	33.69	0.001*	1130.49	0.002*	33.69	0.005*	0.033	0.068	4.8*10^-3	0.826	3.23	0.000*
X₂	1	418.55	< 0.000*	2.08	< 0.000*	49.38	0.019*	8156.68	<0.000*	49.38	0.002*	0.12	0.006*	2.75	0.001*	1.26	0.002*
X₁ X₂	1	2.26	0.340	0.061	0.154	15.27	0.030*	103.12	0.158	15.27	0.026*	0.054	0.030*	0.21	0.178	2.52	0.000*
X₁ ²	1	7.95	0.010*	0.084	0.103	41.01	0.003*	17.66	0.529	41.01	0.003*	0.12	0.005*	0.056	0.464	3.87	0.000*
X₂ ²	1	0.13	0.811	0.040	0.235	28.72	0.495	261.98	0.042*	28.72	0.007*	0.052	0.033*	1.23	0.011*	5.76	<0.000*
Residual	7	12.63		0.14		10.64		238.08		10.64		0.041		0.55		0.30
Lack of Fit	3	10.33	0.063	0.054	0.367	10.18	<0.000*	103.09	0.321	10.18	0.002*	0.037	0.008*	0.038	0.865	0.100	0.442
Pure Error	4	2.30		0.083		0.46		134.99		0.46		3.552*10^-3		0.51	0.0049	0.20
Total	12	508.67		2. 2		114.63		9148.49		114.3		0.28		5.87	0.8265	10.69

Properties of tomato paste	Atmospheric evaporation time (min)
Properties of tomato paste	70	80	90	100
Soluble solids content (Brix)	10.0^a±1.0	12.5^b±0.5	22.5^c±1.0	32.5^d±1.25
Titratable acidity (% citric acid)	0.687^a±0.009	0.919^b±0.015	2.037^c±0.028	2.599^d±0.012
Dark speck (count/10 g sample)	1.0^a±0.0	0.5^a±0.0	4.0^b±1.0	40.5^c±3.0
Lycopene content (mg/kg)	26.40^a±0.85	35.44^b±1.08	63.92^c±1.12	89.31^d±3.25
a*	14.78^a±0.05	15.96^b±0.08	14.42^c±0.05	12.21^d±0.24
a/b	1.68^a±0.01	1.75^b±0.13	1.65^c±0.02	1.57^d±0.08
Consistency (Sensorial)	2.71^a±0.08	3.19^b±0.05	4.25^c±0.00	4.43^d±0.10
Overall preference	3.16^a±0.12	3.52^b±0.09	4.35^c±0.04	2.18^d±0.02

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[1] Correspondence to: Mehmet Koç E-mail: mehmetkoc@adu.edu.tr