Effect of Different Storage Conditions on Some Chemical Properties of Tomato Products
DOI:
https://doi.org/10.24925/turjaf.v13i6.1505-1512.7554Keywords:
Dried tomatoes, Tomato sauce, Storage, Hydroxymethylfurfural, LycopeneAbstract
In this study, the chemical changes that occur when two different homemade tomato products (dried tomatoes and tomato sauce) are stored at two different storage temperatures (4°C and 25°C) were investigated. Some chemical analyses of tomato products were performed on the 0th, 60th, and 120th days of storage. As a result of the chemical analyses, it was found that the dry matter and ash amounts decreased with storage. The amount of total soluble solids decreased in dried tomato samples, while it increased in tomato sauce samples. The pH values of dried tomato samples increased, and the total acidity values decreased. In contrast, it was determined that the total acidity of tomato sauce samples increased with storage. The amount of hydroxymethylfurfural (HMF) decreased at the end of storage in all samples except for dried tomatoes stored at room temperature. Ascorbic acid values were found to decrease significantly with storage in all samples. The decrease in lycopene content was found to be especially significant for tomato sauces stored under refrigerator conditions. When all the findings are reviewed, it can be said that storage temperature is an important parameter on quality properties and the temperature effect may differ depending on the product properties.
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