Incorporation of turmeric-lime mixture during the preparation of tomato puree
AbstractNew types of tomato puree products were developed by blanching matured tomatoes (Lycopersicon esculentum) for 1 min, 2 min and 3 min individually with or without addition of the mixture of turmeric
and lime during the blanching time. Soluble solid content and pH of the puree products were in therange of 11 - 12.6 Brix and 4.32 - 4.68 respectively. Total Hunt er Lab colour difference (DE) of treated
sample following 2 min and 3 min blanching significantly (P < 0.05) higher than corresponding control samples. Again, 2 min- and 3 min-blanched treated samples did not have significantly different (P >0.05) Lab values (L, brightness; a, redness and b, yellowness). Also, yield stress (measure of flow behaviour) of 2 min-blanched samples (both treated and control) were the maximum among other corresponding puree samples. Thus, 2 min blanching time may be preferred for the preparation of this new type of turmeric-lime treated tomato puree product.