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标题：Development and Quality Characteristics Studies of Tomato Paste Stored at Different Temperatures
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作者：Muhammad Naeem Safdar ; Amer Mumtaz ; Muhammad Amjad 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2010
卷号：9
期号：3
页码：265-268
DOI：10.3923/pjn.2010.265.268
出版社：Asian Network for Scientific Information
摘要：A comparative study was done to determine the most suitable storage temperature for tomato paste at which there would be minimum damage to the product quality. Tomato paste samples were prepared, 0.1% sodium benzoate preservative added, stored at 25^oC, 6^oC and -10^oC and were analyzed for chemical parameters as well as subjected to sensory evaluation at 30 days storage intervals till 240 days. A gradual increase in Total Soluble Solids (TSS) and acidity was observed during storage whereas pH and ascorbic acid were decreased. These changes were more pronounced at 25^oC than at 6^oC and -10^oC. Results of sensory evaluation revealed that samples stored at lower temperatures such as 6^oC and -10^oC remained acceptable after 240 days storage. However, samples were rejected organoleptically at higher temperature storage i.e. 25^oC.