The effect of different preheating temperatures on the properties of tomato pulp and paste

In this study, it was aimed to determine the changes that will occur on some important components and characteristics of tomato pulp and tomato paste obtained from different preheating temperatures (70, 75 and 80 oC) during processing of tomato fruit to pulp and tomato paste. In tomato fruits and/or in pulp and tomato paste produced by applying different preheat temperatures (70, 75, 80 °C) from these fruits; water soluble dry matter (SÇKM), pH, titration acidity, consistency, black stain, color, salt amount, mold count were analyzed and antioxidant capacity (TEAC and FRAP) and sugar compositions were determined. The average TSS values In the tomato fruits, pulp and tomato paste were respectively 4.50, 4.50-5.00 and 37.50-38.75 ºBrix; the average pH values were respectively 4.31, 4.35-4.55 and 4.39-4.46; the average total acidity values were respectively 0.36, 0.27-0.36 and 1.72-1.90 g/100g; average consistency values were respectively 11.50, 9.67 and 7.95 cm/30s; average amount of black stain values were respectively 1.50, 2.50 and 2.50 ad/10g; average color values were respectively 1.98, 2.02 and 1.99 a/b; average salt values were respectively 4.52, 4.49 and 4.65 g/100g; mean mold values were respectively 11.25 %, 9.50% and 7.75%; average inverted sugar amount values were respectively 5.48, 4.65-5.27 and 30.87-33.34 mg/100 g; average FRAP values were respectively 2.09, 1.85-2.45 and 8.98-12.20 μmol TE/g; average TEAC values were respectively 1.40, 1.55-1.75 and 7.09-8.13 μmol TE/g. As a result of the increase in preheating temperature of tomato paste caused an increase in pH, black stain and inverted sugar value, while a decrease in titratable acidity, consistency and mold count values was observed. Invert sugar amount was determined to be in limit values.