Development of Tomato Juice and Sauce From improved Varieties
| dc.contributor.advisor | Tefera, Nureligne (PhD) | |
| dc.contributor.author | Alemu, Ayele | |
| dc.date.accessioned | 2018-07-12T06:26:38Z | |
| dc.date.accessioned | 2023-11-28T13:30:26Z | |
| dc.date.available | 2018-07-12T06:26:38Z | |
| dc.date.available | 2023-11-28T13:30:26Z | |
| dc.date.issued | 2009-11 | |
| dc.description.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. | en_US |
| dc.description.sponsorship | Addis Ababa University | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/12345678/8162 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Chemical Engineering | en_US |
| dc.title | Development of Tomato Juice and Sauce From improved Varieties | en_US |
| dc.type | Thesis | en_US |