EFFECTS OF MODIFIED STARCH COATING ON COLOR OF FROZEN TOMATO CUBES
Lycopene is the pigment basically responsible for the characteristic deep-red color of ripe tomato fruits and tomato products. Freezing processes generally cause loss of lycopene in tomato cubes. In order to prevent the loss of color in tomato cubes during frozen storage period; the modified starch coating was applied. Rio Grande tomatoes were used in the form of cubes (10×10×10 mm). Tomato cubes were divided into three parts; i- control group (without any treatment), ii- coated with 1 ％ modified starch solution for 1 minutes, iii- coated with 1 ％ modified starch solution for 5 minutes. After coating process, tomatoes were frozen in IQF at -35 / -40 ℃ and stored at -20 or -25 ℃ for 9 months. Analyses were performed at the 0, 1, 3, 5, 7 and 9 month’s period. During storage; lycopene content, lipoxygenase activity, color change and sensorial quality of samples were analyzed. It was observed that lycopene content of control sample was decreased during storage. It was also found that there were no significant differences between lycopene values and color values (L*,a*,b*) of coated samples which were stored at -20 and -25℃. The results show that coated samples for 5 minutes gave better lycopene values and color values (L*, a*,b*) compared to the control and 1 min. coated samples.
T.BAYSAL A.DEM(I)RD(O)VEN S.ERSUS N.(O)ZT(U)RK
Ege University, Engineering Faculty, Food Engineering Department Izmir, 35100, TURKEY Ege University, Institute of Natural and Applied Science, Food Engineering Department Izmir, 35100, Ozgü-Ozgorkey Company, Torbaly/ Izmir, 35860, TURKEY
国际会议
The 22nd International Congress of Refrigeration(第22届国际制冷大会)
北京
英文
2007-08-21（万方平台首次上网日期，不代表论文的发表时间）