Development of Tomato Juice and Sauce From improved Varieties
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Date
2009-11
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Addis Ababa University
Abstract
The favorable climatic condition, the vast irrigation sources, the abundant labor and
other factors of Ethiopia are viable for the production and processing of tomato and
other fruits. The present study has been initiated to evaluate the existing manufacturing
process, and test the suitability of three tomato varieties for juice and sauce production.
This helped to see the technological advantages for the production of good quality
products. Samples products in triplicate from each variety Bergad juice (BJ1, BJ2, BJ3),
Miya juice (MJ1, MJ2, MJ3), Chali juice (CJ1, CJ2, CJ3), Bergad sauce (BS1, BS2,
BS3), Miya sauce (MS1, MS2, MS3), and Chali sauce (CS1, CS2, CS3) were prepared
and analyzed for their physicochemical characteristics. They were determined following
standard methods. Texture was analyzed according to TA-plus NEXYGEN manual. Color
was determined by LOVIBOND 3000 color comparator. Titration methods by 0.1N
sodium hydroxide and phenolphthalein indicator were used for the determination of
acidity. Abbe type refractometer was used at a temperature of 230C for TSS. The process
parameters at Merti Agro-Processing plant were evaluated to test the suitability of
improved varieties. The data obtained from the laboratory analysis were subjected to
ANOVA using SPSS software. Bergad (Merti Variety) was used as a control. Means were
then compared at 5% significance level. The results showed that Juices of improved
varieties were not significantly different from the control in acidity and color. In fact,
they registered high TSS than that of the control. The Flavor of Chali juice was preferred
most and was not significantly different from the control. However there is a significant
difference in NTSS, Miya and Chali scoring higher means but all sauces are not
significantly different in acidity. Based on the findings a tomato juice manufacturing
plant has been suggested that Miya variety can be used for both juice and sauce
production, while Chali can be used only for sauce production.
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Chemical Engineering