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Textural modification of processing tomatoes
- Barrett, D.M., Garcia, E., Wayne, J.E.
- Critical reviews in food science and nutrition 1998 v.38 no.3 pp. 173-258
- tillage, tomatoes, texture, food processing, food acceptability, viscosity, consistency, measurement, sensory evaluation, equipment, testing, analytical methods, ultrastructure, chemical analysis, chemical composition, food composition, plant anatomy, cultivars, classification, ripening, raw foods, plant tissues, maturity stage, food processing quality, environmental factors, genetic engineering, calcium, inorganic salts, vegetable products, chopping, crushing, tomato juice, sauces, tomato puree, shape, food paste
- Knowledge of the textural properties of processing tomatoes is crucial to ensuing product acceptability, measurement, control, and optimization of these properties through judicious selection of varieties and control of unit operations results in products that the consumer prefers. It is important to first define the terms texture, rheology, consistency, and viscosity prior to discussing principles of their measurement. The textural properties of processing tomatoes may he measured using both sensory and objective tests, and the latter may he either destructive or nondestructive in nature. The unique anatomy of tomato fruit (peel, pericarp, columella, and locules) in part dictates the method of texture measurement. Numerous factors, including variety, maturity, genetic modification, cultural particles, and environmental conditions, processing conditions, and calcium addition affect the textural integrity of tomatoes. Textural properties of raw tomatoes and most processed tomato products are reviewed in this article.