ISHS Acta Horticulturae 487: VI International Symposium on Processing Tomato & Workshop on Irrigation & Fertigation of Processing Tomato
CONTRIBUTION OF THE NON-TOMATO INGREDIENTS TO THE FINAL BRIX VALUE OF TWO TOMATO SAUCES |
| Authors: | R. de la Torre, R.M. Ruiz, A. Latorre |
| Keywords: | Analysis, Measurement, Determination, Evaluation, Formula, Vegetable, Tomato, Sauce, Ketchup |
| Abstract:
Much emphasis has been placed on determining the effect of the characteristics of the tomato component on final tomato based products. The impact on final products characteristics, and notably on the Brix value, of the other ingredients which enter in sauce formulations is less well understood. The effect of classical ingredients, starch, sunflower oil, citric acid and salt at different concentrations on the Brix value of tomato paste have been measured separately. The results have been used to develop first formulae describing their effect in ketchup and "tomato frito". These formulae have been validated and refined through analysis of several commercial products. They provide a good description of ingredient interactions and are a valuable tool for formulation work. As it can be expected, the effect of different ingredients on the Brix value of the final sauces varies. In ketchup, the addition of salt and acetic acid increases the Brix value more than the addition of citric acid and sugar. In the case of "tomato frito", the addition of oil does not change the Brix value, while starch and sugar show similar effects. | |
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