Advances in Food Science and Technology

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 4 (12), pp. 001-006, December, 2016. © International Scholars Journals 

Full Length Research Paper

Disparity in physico-chemical and sensory behaviors of canned unpeeled halved tomatoes

*Mankinde V. E, Isreal J. K and Otaiye Ochuko

Department of Food Science and Technology, University of Lagos, Lagos, Nigeria.

Accepted 27 February, 2016

Abstract

The composition of two commonly consumed tomato cultivars (Ibadan-Local and Roma-VF) and their physico-chemical and sensory qualities after thermal processing under various conditions were evaluated. Fresh Ibadan-Local had higher titratable acidity (0.66 and 100 g) while Roma-VF had higher ascorbic acid (23.22 mg/100 g). Soluble solids, pH, total solids and lycopene were not significantly different (P>0.05). The drained weight and pH of canned Roma VF halves were 91.71 and 4.82%, respectively, while corresponding values for canned Ibadan halves were 79.25 and 4.94%. The tomato halves canned in 0.1%NaCl brine had lower drained weight (77.67%), total solids (4.94 and 100 g), titratable acidity (0.26 and 100 g) and ascorbic acid values (5.36 mg/100 g) than the corresponding values (91.8%, 5.25 g/100, 0.31 and 100 g and 8.93 mg/100 g, respectively) obtained from tomato halves processed in combined brine solution of 0.1% NaCl and 1% CaCl₂ brine.

Key words: Unpeeled tomatoes, halved, calcium chloride, soak treatment, brine composition.