The Effect of Turmeric, Lime, and Lemon on the Color and Rheological Characteristics of Tomato Puree

This study is based on change in the color and texture of tomato puree prepared from red-colored matured tomato (Lycopersicon esculentum) by application of turmeric powder and quick lime (calcium oxide) during blanching and also lemon juice (Citrus lemonii). Degradation of red color in tomato puree...

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Bibliographic Details
Published in:Journal of culinary science & technology 2009-10, Vol.7 (4), p.219-238
Main Authors: Chowdhury, Banani Ray, Dutta, Chaitali, Chakraborty, Runu, Das, Lipi, Mukhopadhyay, Rabi Shekhar, Raychaudhuri, Utpal
Format: Article
Language:English
Subjects:
Biological and medical sciences
Citrus fruits
Color
Cooking
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Herbs
lemon juice (Citrus lemonii)
quick lime (CaO)
Studies
texture
Tomato puree
Tomatoes
turmeric
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Summary:This study is based on change in the color and texture of tomato puree prepared from red-colored matured tomato (Lycopersicon esculentum) by application of turmeric powder and quick lime (calcium oxide) during blanching and also lemon juice (Citrus lemonii). Degradation of red color in tomato puree samples increased with blanching time; however, it could be controlled by the addition of turmeric and lime. Visual color of turmeric-lime-treated samples and control sample decreased significantly, but that of turmeric-lime-lemon -juice-treated samples increased significantly (p < 0.05). The yield stress value of all the puree samples decreased significantly (p < 0.05) with increase in blanching time.
ISSN:1542-8052
1542-8044
DOI:10.1080/15428050903566351