Tomato pomace powder as a raw material for ketchup production
Само за регистроване кориснике
2018
Аутори
Belović, MionaTorbica, Aleksandra
Pajić-Lijaković, Ivana
Tomić, Jelena
Lončarević, Ivana
Petrović, Jovana
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
A value-added ketchup from tomato pomace powder was developed and compared to a previously developed ketchup from fresh tomato pomace. The total dietary fiber content of tomato pomace powder ketchup was higher than fresh tomato pomace ketchup due to the production process in which no seeds were removed. Differences in processing led to larger specific surface area of rehydrated tomato pomace powder particles when compared to fresh tomato pomace particles and consequently their larger bonding affinity to polysaccharides. The pomace powder ketchup had a significantly higher yield stress and pronounced thixotropy in comparison with fresh tomato pomace ketchup that could not be packed into tubes. Additionally, improved thermal stability of ketchup prepared from tomato pomace powder suggested its possible application as a bakery filling. However, this promising procedure requires more expensive processing equipment and higher energy consumption than fresh tomato pomace processing.
Кључне речи:
Tomato pomace powder / Ketchup / Kelvin-Voigt model / Thermal stability / Dietary fiber enrichmentИзвор:
Food Bioscience, 2018, 26, 193-199Издавач:
- Elsevier Science Bv, Amsterdam
Финансирање / пројекти:
DOI: 10.1016/j.fbio.2018.10.013
ISSN: 2212-4292
WoS: 000449837800026
Scopus: 2-s2.0-85056164384
Институција/група
Tehnološko-metalurški fakultetTY - JOUR AU - Belović, Miona AU - Torbica, Aleksandra AU - Pajić-Lijaković, Ivana AU - Tomić, Jelena AU - Lončarević, Ivana AU - Petrović, Jovana PY - 2018 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3893 AB - A value-added ketchup from tomato pomace powder was developed and compared to a previously developed ketchup from fresh tomato pomace. The total dietary fiber content of tomato pomace powder ketchup was higher than fresh tomato pomace ketchup due to the production process in which no seeds were removed. Differences in processing led to larger specific surface area of rehydrated tomato pomace powder particles when compared to fresh tomato pomace particles and consequently their larger bonding affinity to polysaccharides. The pomace powder ketchup had a significantly higher yield stress and pronounced thixotropy in comparison with fresh tomato pomace ketchup that could not be packed into tubes. Additionally, improved thermal stability of ketchup prepared from tomato pomace powder suggested its possible application as a bakery filling. However, this promising procedure requires more expensive processing equipment and higher energy consumption than fresh tomato pomace processing. PB - Elsevier Science Bv, Amsterdam T2 - Food Bioscience T1 - Tomato pomace powder as a raw material for ketchup production EP - 199 SP - 193 VL - 26 DO - 10.1016/j.fbio.2018.10.013 ER -
@article{ author = "Belović, Miona and Torbica, Aleksandra and Pajić-Lijaković, Ivana and Tomić, Jelena and Lončarević, Ivana and Petrović, Jovana", year = "2018", abstract = "A value-added ketchup from tomato pomace powder was developed and compared to a previously developed ketchup from fresh tomato pomace. The total dietary fiber content of tomato pomace powder ketchup was higher than fresh tomato pomace ketchup due to the production process in which no seeds were removed. Differences in processing led to larger specific surface area of rehydrated tomato pomace powder particles when compared to fresh tomato pomace particles and consequently their larger bonding affinity to polysaccharides. The pomace powder ketchup had a significantly higher yield stress and pronounced thixotropy in comparison with fresh tomato pomace ketchup that could not be packed into tubes. Additionally, improved thermal stability of ketchup prepared from tomato pomace powder suggested its possible application as a bakery filling. However, this promising procedure requires more expensive processing equipment and higher energy consumption than fresh tomato pomace processing.", publisher = "Elsevier Science Bv, Amsterdam", journal = "Food Bioscience", title = "Tomato pomace powder as a raw material for ketchup production", pages = "199-193", volume = "26", doi = "10.1016/j.fbio.2018.10.013" }
Belović, M., Torbica, A., Pajić-Lijaković, I., Tomić, J., Lončarević, I.,& Petrović, J.. (2018). Tomato pomace powder as a raw material for ketchup production. in Food Bioscience Elsevier Science Bv, Amsterdam., 26, 193-199. https://doi.org/10.1016/j.fbio.2018.10.013
Belović M, Torbica A, Pajić-Lijaković I, Tomić J, Lončarević I, Petrović J. Tomato pomace powder as a raw material for ketchup production. in Food Bioscience. 2018;26:193-199. doi:10.1016/j.fbio.2018.10.013 .
Belović, Miona, Torbica, Aleksandra, Pajić-Lijaković, Ivana, Tomić, Jelena, Lončarević, Ivana, Petrović, Jovana, "Tomato pomace powder as a raw material for ketchup production" in Food Bioscience, 26 (2018):193-199, https://doi.org/10.1016/j.fbio.2018.10.013 . .