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Type of publication: conference paper
Field of Science: Agronomija / Agronomy (A001)
Author(s): Kaminskaitė, Eglė
Contributor(s): Černiauskienė, Judita
Title: Pomidorų padažo, pagaminto iš skirtingų veislių pomidorų kokybė, laikymo metu
Other Title: Tomato sauce,made fromdifferent kinds of tomatoes, quality during storage
Is part of: Jaunasis mokslininkas 2017: studentų mokslinės konferencijos pranešimų rinkinys / Aleksandro Stulginskio universitetas. Agronomijos fakultetas. Akademija,, 2017
Extent: p. 95-98
Date: 2017
Abstract: Tomato is a multi juicy berry. Usually tomatoes are eaten raw but they also are widely used in the processing industry. Tomatoes can be dried, frozen or preserved. It can be said that sauces, purres and pastes made of tomatoes are the most popular products. Tomato and tomato processing products quality are assessed according to their color redness, which provides carotenoids, particularly lycopene. The main purpose of this work is to investigate and compare the different varieties of tomatoe‘s sauce. Edible tomatoes (Lycopersicon esculentum Mill.) were grown in 2016 in Telšiai district, Burbų farm. Tomatoes from the farm were purchased in the beginning of August. Tomato sauce were made from different tomato varieties 'Tolstoi F1', 'Orkado H' and 'Benito H'. Tomato sauce was stored in a dark room, where the temperature was 6 °C, for 7 months. Tomato sauce quality was evaluated 24 hours after preparation and every month. Tomato sauce were analyzed for dry matter, lutein also firmness, consistency, cohesiveness and viscosity by texture analyzer TA-XTPlus. The obtained experimental data indicates that amounts of dry matter and lycopene differ significantly depending on sauce of different tomato varieties. The significant highest amount of dry matter were in sauce of 'Tolstoj F1' tomato variety. There wasn't significant difference of dry matter amount during storage. The essentially highest amount of lycopene were determined in sauce form fruit of tomato variety 'Benito H'. Amount of lycopene were changed during storage. Amount of this carotenoid were decreased significantly especially form February (VII) of all sauces. The texture evaluation showed that the highest firmness, the best consistency, cohesiveness and viscosity was obtained tomato sauce from 'Benito H' variety
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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