Effects of post-heat treatment on the flavor and nutritional components of tomato puree concentrated by a vacuum microwave

Kotomi Sasaki, Takahiro Orikasa, Kazuhisa Kato, Uzuki Matsushima, Shoji Koide

研究成果: Article査読

抄録

We applied a post-heat treatment to the tomato puree production process after vacuum microwave concentration, and investigated its effect on the flavor and nutritional components of tomato puree. The highest levels of glutamic acid and aspartic acid were confirmed in the tomato puree sample with post-heat treatment for 20 min. Among all samples analyzed, the scores for the sensory evaluations of pumamiq and ptotal satisfactionq were the highest in the 20 min post-heated sample. Lycopene, a natural antioxidant in tomato puree, was isomerized from its naturally occurring stable all-trans form to the cis form by post-heat treatment. No negative effects on the Lascorbic acid and DPPH radicalscavenging activity were observed in the tomato puree at the post-heat treatment step. The results of this study suggest that tomato puree subjected to heat treatment after concentration by vacuum microwave treatment retains a good flavor and has a higher cis-lycopene content, which results in higher absorptivity.

本文言語English
ページ(範囲)115-123
ページ数9
ジャーナルNippon Shokuhin Kagaku Kogaku Kaishi
68
3
DOI
出版ステータスPublished - 2021 3

ASJC Scopus subject areas

  • 食品科学

フィンガープリント

「Effects of post-heat treatment on the flavor and nutritional components of tomato puree concentrated by a vacuum microwave」の研究トピックを掘り下げます。これらがまとまってユニークなフィンガープリントを構成します。

引用スタイル