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dc.contributor.advisor
dc.contributor.advisor
dc.contributor.advisor
dc.contributor.authorTorbica Aleksandra
dc.contributor.authorBelović Miona
dc.contributor.authorMastilović Jasna
dc.contributor.authorKevrešan Žarko
dc.contributor.authorPestorić Mladenka
dc.contributor.authorŠkrobot Dubravka
dc.contributor.authorDapčević Hadnađev Tamara
dc.date.accessioned2017-11-21T16:04:39Z
dc.date.available2017-11-21T16:04:39Z
dc.date.issued2016-04
dc.identifier.citationA. Torbica, M. Belović, J. Mastilović, Ž. Kevrešan, M. Pestorić, D. Škrobot, T. Dapčević Hadnađev. Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace. Food and Bioproducts Processing, 98 (2016) 299–309. DOI: 10.1016/j.fbp.2016.02.007en_US
dc.identifier.issn0960-3085
dc.identifier.urihttp://fins.uns.ac.rs/oa/handle/123456789/28
dc.descriptionpeer-revieweden_US
dc.description.abstractThe aim of this study was to upgrade the tomato pomace by its conversion into a value added product—ketchup with increased content of natural fibre and optimal sensory properties, produced using standard processing equipment. Fresh tomato pomace was homogenized with other ingredients (water, sugar, salt, vinegar, glucose syrup, xanthan gum, guar gum) at 30 °C, then heated at 60 °C, packed and pasteurized. The end of process was determined according to Bostwick consistency value. Chemical composition, colour and rheological properties were measured at six production steps. Ketchup with increased nutritional value was compared with five commercial products in terms of colour, rheological and sensory properties. Tomato ketchup with increased content of natural fibre contained 3.18 g/100 g of total dietary fibre. Although the rheological properties of ketchup with increased fibre content depend mostly on total solids and insoluble particles content, they remained in the limits of standard tomato products. The obtained results are encouraging in terms of the applied technological process since it resulted in a product with sensory properties more similar to fresh or slightly processed tomato. Flavour, viscosity and colour of ketchup with increased nutritional value could be modified to meet the demands of consumers from different markets.en_US
dc.description.sponsorshipThis paper is a result of research within the project FP7-KBBE-2010-4 Proposal No 266331 “Low cost technologies and traditional ingredients for the production of affordable, nutritionally correct, convenient food enhancing health in population groups at risk of poverty – CHANCE” (2011–2014), contracted with EC and within the project III 46001 (Development and utilization of novel and traditional technologies in production of competitive food products with added value for national and global market – CREATING WEALTH FROM THE WEALTH OF SERBIA), financed by the Ministry of Education, Science and Technological Development, Republic of Serbia.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relation.ispartofseries001;0023
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectfresh tomato pomaceen_US
dc.subjecttomato ketchupen_US
dc.subjectrheological propertiesen_US
dc.subjectfibreen_US
dc.subjectsensory propertiesen_US
dc.titleNutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomaceen_US
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dc.typeinfo:eu-repo/semantics/articleen_US


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