African Journal of Biotechnology Vol. 6 (6), pp. 795-798, 19 March 2007   

ISSN 1684–5315 © 2007 Academic Journals        

Full Length Research Paper

Incorporation of turmeric-lime mixture during the preparation of tomato puree

Chaitali Dutta, Banani Ray Chowdhury*, Runu Chakraborty and Utpal Raychaudhuri

Department of Food Technology and Biochemical Engineering Department, Jadavpur University, Kolkata, India.

*Corresponding author. E-mail: brchowdhury1@rediffmail.com.  Tele-Fax: 9133-24146822

Accepted 19 March, 2007

New types of tomato puree products were developed by blanching matured tomatoes (Lycopersicon esculentum) for 1 min, 2 min and 3 min individually with or without addition of the mixture of turmeric and lime during the blanching time. Soluble solid content and pH of the puree products were in the range of 11 - 12.6 ^○Brix and 4.32 - 4.68 respectively. Total Hunter Lab colour difference (DE) of treated sample following 2 min and 3 min blanching significantly (P < 0.05) higher than corresponding control samples. Again, 2 min- and 3 min-blanched treated samples did not have significantly different (P > 0.05) Lab values (L, brightness; a, redness and b, yellowness). Also, yield stress (measure of flow behaviour) of 2 min-blanched samples (both treated and control) were the maximum among other corresponding puree samples. Thus, 2 min blanching time may be preferred for the preparation of this new type of turmeric-lime treated tomato puree product.

Key words: Turmeric-lime, Lycopersicon esculentum, tomato puree.