Screening of the suitability of Bulgarian varieties of tomatoes for processing into juice, ketchup and tomato paste
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2100/
IFP-04-87 |
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| Title |
Screening of the suitability of Bulgarian varieties of tomatoes for processing into juice, ketchup and tomato paste
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| Creator |
Setty G, Radhakrishnaiah
Chikkappaji, K. C. Madiah, N. Nanjunda Swamy, A. M. |
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24 Fruits
03 Tomato 05 Processing and Engineering |
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| Description |
Tomato juice was extracted from 4 Bulgarian var. [i) Preslav, (ii) Hebros, (iii) Prista and (iv) Druzbha) and 2 Indian var. [v) Selection-4 and (vi) Pusa Ruby) and then canned. The suitability of these var. for ketchup and paste was also investigated. Uniform ripening was noted with (iii), (iv) and (v). Yield of juice ranged from 86.7 to 91.0% for Bulgarian var. and 83.9 to 87.9% for Indian var. Pulp content was high with (iii), (v) and (vi). Yield (kg) of ketchup from 25 kg of juice was 10.0, 10.5, 10.7, 11.10, 10.7 and 11.6 for (i)-(vi), resp. Yield of paste (based on 25% solids) ranged from 14.4 to 16.9% with Bulgarian var. (max. with (iii] and was 15.2% with (v) and 14.6% with (vi). Acidity was higher (2.38-3.3%) for Indian var. than for Bulgarian var. (1.9-2.6%). Lycopene content (mg%) of tomato paste was: (i) 9.3; (ii) 12.02; (iii) 12.52; (iv) 11.87; (v) 10.76 and (vi) 9.35. The most suitable var. were: Prista for tomato paste; Prista, Druzbha and Selection-4 for juice; and Prista and Selection-4 for ketchup preparation.
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| Date |
1987
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| Type |
Article
PeerReviewed |
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| Identifier |
Setty G, Radhakrishnaiah and Chikkappaji, K. C. and Madiah, N. and Nanjunda Swamy, A. M. (1987) Screening of the suitability of Bulgarian varieties of tomatoes for processing into juice, ketchup and tomato paste. Indian Food Packer, 41 (1). pp. 7-16. ISSN 0019-4808
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