EFFECT OF TECHNOLOGICAL PROCESS AND STORAGE ON DIETARY FIBRE IN TOMATO PUREE PRODUCTS

被引：0

作者：

Gebczynski, Piotr ^{[1
]}

Tabaszewska, Malgorzata ^{[1
]}

Korus, Anna ^{[1
]}

Slupski, Jacek ^{[1
]}

Bernas, Emilia ^{[1
]}

机构：

[1] Agr Univ Krakow, Fac Food Technol, Dept Fruit Vegetable & Mushroom Proc, Balicka 122, PL-30149 Krakow, Poland

来源：

PROCEEDINGS OF THE 13TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE | 2017年

关键词：

VEGETABLES; COMPONENTS;

D O I：

暂无

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The aim of the study was to evaluate the dietary fibre content of tomato puree: TP - typical puree obtained by chopping tomatoes, without skins and seeds, MP - modified product of crushed whole fruit, with seeds and peels. The total fibre content and its soluble and insoluble fraction were evaluated in purees obtained from oblong (Crosby F-1) and spherical fruit tomatoes (Polset F1). Finished products were assessed immediately after production and after 12 months storage. The total content (TDF) and soluble fraction (SDF) of dietary fibre were dependent (P < 0.05) on the type of tomato variety and the type of product. The content of the insoluble fraction (IDF) was only dependent on the type of product. During 12 months of storage, there was a significant increase in SDF at the expense of IDF.

引用

页码：289 / 292

页数：4

共 50 条

[1] Dietary fibre components of high-fibre commercial products. Effect of cooking process
Sgrulletta, D
Scalfati, G
De Stefanis, E
Conciatori, A
ITALIAN JOURNAL OF FOOD SCIENCE, 2005, 17 (03) : 285 - 294
[2] Stability of lycopene in tomato puree during storage
Markovic, K.
Hruskar, M.
Vahcic, N.
ACTA ALIMENTARIA, 2007, 36 (01) : 89 - 98
[3] NEW TECHNOLOGICAL PROCESS FOR FRUIT PUREE OR PULPY CONCENTRATE
MAURER, J
INDUSTRIE ALIMENTARI, 1989, 28 (273): : 721 - &
[4] Use of winemaking by-products as an ingredient for tomato puree: The effect of particle size on product quality
Lavelli, Vera
Harsha, P. S. C. Sri
Torri, Luisa
Zeppa, Giuseppe
FOOD CHEMISTRY, 2014, 152 : 162 - 168
[5] Effect of dietary fat and fibre on the bioavailability of lycopene from tomato soup
Chopra, M.
Cooper, K.
Cossor, F.
Kayani, N.
Thurnham, D. I.
PROCEEDINGS OF THE NUTRITION SOCIETY, 2005, 64 : 88A - 88A
[6] Effect of dietary fibre addition in tomato sauce on the in vitro bioaccessibility of carotenoids
Tomas, M.
Sagdic, O.
Catalkaya, G.
Kahveci, D.
Capanoglu, E.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2018, 10 (03) : 277 - 283
[7] Rheology of tomato and wheat dietary fibers in water and in suspensions of pimento puree
Cepeda, E.
Collado, I.
JOURNAL OF FOOD ENGINEERING, 2014, 134 : 67 - 73
[8] Storage stability of a high dietary fibre powder from orange by-products
Fernandez-Lopez, Juana
Sendra-Nadal, Esther
Navarro, Casilda
Sayas, Estrella
Viuda-Martos, Manuel
Perez Alvarez, Jose Angel
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2009, 44 (04): : 748 - 756
[9] Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
Elleuch, Mohamed
Bedigian, Dorothea
Roiseux, Olivier
Besbes, Souhail
Blecker, Christophe
Attia, Hamadi
FOOD CHEMISTRY, 2011, 124 (02) : 411 - 421
[10] Enhancing avocado puree with encapsulated tomato by-products. Effect of processing methods in the bioactive quality retention
Mozafari, Laleh
Martinez-Zamora, Lorena
Cano-Lamadrid, Marina
Aguayo, Encarna
Artes-Hernandez, Francisco
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2025,

← 1 2 3 4 5 →