AComparative Study on Selected Tomato Varieties for Manufacturing Paste
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Date
2016-06
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Addis Ababa University
Abstract
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
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Keywords
Tomato, Paste, Physicochemical Properties, Variety, Manufacturing, Proximate Analysis