Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/92377
Type of publication: Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Černiauskienė, Judita;Kulaitienė, Jurgita
Title: Quality of tomato sauce made from different varieties of tomatoes during storage
Is part of: Agrosym 2018 [elektroninis išteklius] : IX International Scientific Agriculture Symposium, Jahorina, 4-7 October 2018, Bosnia and Herzegovina: book of abstracts / University of East Sarajevo [et al.]. East Sarajevo : Faculty of Agriculture, 2018
Extent: p. 615-615
Date: 2018
Keywords: tomatoes;sauce;variety;quality
ISBN: 9789997671851
Abstract: Tomatoes fruit and processing products are valued not only for good taste, but also for nutrition. They contain vitamins and other materials that not only improve people's diet, but also prevent from many diseases. The main purpose of this work is to compare the quality of the tomato sauces produced from the different varieties of tomatoes during storage. Tomato sauce has been made from different tomato varieties: 'Tolstoi F1', 'Orkado H' and 'Benito H'. Tomato sauce quality was evaluated 24 hours after preparation and every seventh month. Upon the completion of the assessment and comparison of the chemical composition of the produced tomato sauce it was established that there were no essential changes in dry matter content during storage. The greatest lycopene and β-carotene contents were determined in the tomato sauce produced from tomato fruits of ′Benito H′ variety. The carotenoid content in the tomato sauce of all assessed varieties substantially decreased, especially lycopene content in the sauce produced from tomato fruits of ′Tolstoj F1′ variety. The research showed that pH content wasn't differ in tomato sauce depending on variety and storage time. Upon the assessment of the colour of tomato sauce it was established that the reddest colour (a*) was of the sauce produced from tomato fruits of ′Benito H′ variety, and the yellowest colour (b*) of the sauce was produced from tomato fruits of ′Orkado H′ variety. After the assessment of the texture of tomato sauce it was established that the greatest stability, best consistency, maximum viscosity and binding ability were of tomato sauce produced from fruit of ′Benito H′ variety
Internet: https://hdl.handle.net/20.500.12259/92377
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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