Color and lycopene content of tomato puree affected by electroplasmolysis

Yildiz H., BAYSAL T.

International Journal of Food Properties, cilt.10, sa.3, ss.489-495, 2007 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 10 Sayı: 3
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1080/10942910600909063
  • Dergi Adı: International Journal of Food Properties
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.489-495
  • Anahtar Kelimeler: tomato puree, electroplasmolysis, color, lycopene
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

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.