Год выпуска: 2011 Автор: Fallou SARR Издательство: LAP Lambert Academic Publishing Страниц: 104 ISBN: 9783843378802
Описание
In recent years, nutritionists and the public have come to regard foods as more than sources of energy and essential nutrients. Tomatoes are rich in health- related food components. The tomato processing industry aims to maintain viscosity, antioxidant capacity and attractive red color of tomato juice. We investigate acidification and blanching treatments, their effects on PE activity, color and antioxidant properties of tomato juice. We found acidification at pH 2 for 1h increased significantly the main nutritional factors and health-promoting properties, as well as the color parameters of cold break tomato juice. Furthermore, blanching tomatoes at 100?C for 1mn was the best treatment in providing the lowest PE activity, the highest a* and chroma values, antioxidant properties. Moreover, the acidified cold break tomato juice as the hot break tomato juice exhibited better antioxidant capacity than BHA and ?-tocopherol. Variations with storage time were more marked at...
