Production Of Some Noval Food Products From The Husk Tomato Fruits

摘要

In this study, physicochemical characteristics of tomato fruits were evaluated to develop new products .juice , sauce, jam and combot are an example of these products. During juice processing, addition of stabilizing and emulisifing agents such as CMC (sodium carboxy methyl cellulose) and sodium alginate were shown to improve the quality of the juice, respectively. Addition of these stabilizing and emulsifing agents greatly influenced the changes that occured in total color differences (DE) and other color parameters. Applying heat treatments in these products caused also several physicochemical changes. Drastic changes in ascorbic acid was also observed during the preparation of jam, combot and sauce compared to the fresh one . Highest values in TSS %, Brix / acid ratio and carbohydrates were also noticed as a result of sugar addition . optimum sensorial attributes were also directed towards using 1.5% CMC in juice samples and 100% jam, sauce and combot products.