AComparative Study on Selected Tomato Varieties for Manufacturing Paste

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Addis Ababa University


The favorable climatic condition, vast irrigation sources, abundant labor and other factors in Ethiopia are viable for the production and processing of tomato fruits, generally for fruits and vegetables. Tomato and tomato-based products are important sources of many established nutrients that have health benefits. This study aimed to compare the performance of selected local and foreign tomato varieties for manufacturing paste. The pastes were produced from three raw tomato varieties namely; Galilea (GL), Galilema (GLM), and Melkasalsa (MS). The Merti tomato paste in cans was used as a control sample which is commercially available in the market. The raw tomato and pastes proximate contents were determined using standard methods of analysis. Moreover, fruit weight, firmness, viscosity, and pH analyzed by instruments whereas Vitamin C and titratable acidity were determined using titration method. The samples were analyzed in triplicate. The data were analyzed using SPSS statistical software to compare the mean values of tomato varieties at the probability level of P < 0.05. The results of raw tomato varieties proximate analysis showed in the range: moisture (94.1 - 96.3%), ash (0.58 - 0.63%), protein (4.94 – 5.25%), fat (0.01 - 0.49%) and fiber (1.7 - 1.78%) whereas pastes result shows moisture (73.4-83.9%), ash (2.9 - 3%), protein (11.46 – 15.14%), fat (0 - 0.5%), and fiber (2.36 - 4.09%). Raw tomato varieties physicochemical analysis results showed in the range: fruit weight (47.86 – 63g), firmness (4.09 – 4.13Kg), titrable acidity (0.541 – 0.462%), pH (4.32 – 4.51), viscosity (6.5 – 10.7mPa.s), natural total soluble solids (4.3 - 4.8°Brix), and vitamin C (16 – 17.6mg/100g) and color rating scale 6 whereas pastes natural total soluble solids (16 - 24°Brix), titrable acidity (0.73 – 1.0%), sugar-acid ratio (21.92 – 29.63), pH(4.3 – 4.5),viscosity (0.8 – 2.12Pa.s) and vitamin C (11 – 14.11mg/100g) and the color(13 – 17SRM). From all the above quality parameters, the most criteria for tomato paste varieties selection are total soluble solids, firmness, color, and moisture contents. Results showed that Galilea and Galilema have high total soluble solids (24°Brix) while Melkasalsa has low (16°Brix). Therefore, the study identified that local Galilema varieties are the best performance of paste at industry level. Key words: Tomato, Paste, Physicochemical Properties, Variety, Manufacturing, Proximate Analysis



Tomato, Paste, Physicochemical Properties, Variety, Manufacturing, Proximate Analysis