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Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace

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dc.contributor.advisor
dc.contributor.advisor
dc.contributor.advisor
dc.contributor.author Torbica, Aleksandra
dc.contributor.author Belović, Miona
dc.contributor.author Mastilović, Jasna
dc.contributor.author Kevrešan, Žarko
dc.contributor.author Pestorić, Mladenka
dc.contributor.author Škrobot, Dubravka
dc.contributor.author Dapčević-Hadnađev, Tamara
dc.date.accessioned 2017-11-21T16:04:39Z
dc.date.available 2017-11-21T16:04:39Z
dc.date.issued 2016-04
dc.identifier.citation A. Torbica, M. Belović, J. Mastilović, Ž. Kevrešan, M. Pestorić, D. Škrobot, T. Dapčević Hadnađev. Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace. Food and Bioproducts Processing, 98 (2016) 299–309. DOI: 10.1016/j.fbp.2016.02.007 en_US
dc.identifier.issn 0960-3085
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/28
dc.description peer-reviewed en_US
dc.description.abstract The aim of this study was to upgrade the tomato pomace by its conversion into a value added product—ketchup with increased content of natural fibre and optimal sensory properties, produced using standard processing equipment. Fresh tomato pomace was homogenized with other ingredients (water, sugar, salt, vinegar, glucose syrup, xanthan gum, guar gum) at 30 °C, then heated at 60 °C, packed and pasteurized. The end of process was determined according to Bostwick consistency value. Chemical composition, colour and rheological properties were measured at six production steps. Ketchup with increased nutritional value was compared with five commercial products in terms of colour, rheological and sensory properties. Tomato ketchup with increased content of natural fibre contained 3.18 g/100 g of total dietary fibre. Although the rheological properties of ketchup with increased fibre content depend mostly on total solids and insoluble particles content, they remained in the limits of standard tomato products. The obtained results are encouraging in terms of the applied technological process since it resulted in a product with sensory properties more similar to fresh or slightly processed tomato. Flavour, viscosity and colour of ketchup with increased nutritional value could be modified to meet the demands of consumers from different markets. en_US
dc.description.sponsorship This paper is a result of research within the project FP7-KBBE-2010-4 Proposal No 266331 “Low cost technologies and traditional ingredients for the production of affordable, nutritionally correct, convenient food enhancing health in population groups at risk of poverty – CHANCE” (2011–2014), contracted with EC and within the project III 46001 (Development and utilization of novel and traditional technologies in production of competitive food products with added value for national and global market – CREATING WEALTH FROM THE WEALTH OF SERBIA), financed by the Ministry of Education, Science and Technological Development, Republic of Serbia. en_US
dc.language.iso en en_US
dc.publisher Elsevier en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relation.ispartofseries 001;0023
dc.rights info:eu-repo/semantics/openAccess
dc.subject fresh tomato pomace en_US
dc.subject tomato ketchup en_US
dc.subject rheological properties en_US
dc.subject fibre en_US
dc.subject sensory properties en_US
dc.title Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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