Color and lycopene content of tomato puree affected by electroplasmolysis

被引:20
|
作者
Yildiz, Hasan [1 ]
Baysal, Taner
机构
[1] Celal Bayar Univ, Fac Engn, Dept Food Engn, TR-45140 Muradiye, Manisa, Turkey
[2] Ege Univ, Fac Engn, Dept Food Engn, Izmir, Turkey
关键词
tomato puree; electroplasmolysis; color; lycopene;
D O I
10.1080/10942910600909063
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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.
引用
收藏
页码:489 / 495
页数:7
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