Effect of thermal and non-thermal treatment on the quality of tomato ready to serve (RTS) beverage
Kajal Karnatak, R. F. Sutar, Hridyesh Pandey
Tomato, thermal processing, high pressure processing, properties, microbial quality.
The investigation was aimed to study the effect of thermal (70, 90 °C for 1 min) and high pressure processing (HPP, 400-500 MPa, 150s) on the product quality parameters, specifically browning index, colour difference, total plate count (TPC), yeast and mold count, lycopene content, total soluble solids, and pH in tomato ready to serve (RTS) beverage. Untreated tomato RTS beverage was used as control and had 4.12 mg/100 ml lycopene, 91.24 browning index, 2.36 log CFU/ml total plate count and 2.42 log CFU/ml yeast and count. The content of lycopene in thermal and HPP treated tomato RTS beverage did not significantly differ from that in untreated (control) sample. Significant increase in colour difference and browning index was observed after thermal treatment but not after HPP treatments. HPP treatment at 500 MPa for 150 s leads to 1.77 log reduction in TPC, with no Y&M detected in tomato RTS beverage. These results indicate that high pressure processing can be used as an alternative to thermal processing to produce microbiologically safe tomato RTS beverage while preserving quality of the product.
Article Details
Unique Paper ID: 157374

Publication Volume & Issue: Volume 9, Issue 6

Page(s): 754 - 760
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