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THE EFFECT OF PROCESSING TECHNOLOGIES ON LYCOPENE IN TOMATOES (Lycopersicon esculentum L.)

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dc.contributor.author Türüt, Nahide
dc.contributor.author Arkun, Güner
dc.date.accessioned 2019-07-06T08:08:40Z
dc.date.available 2019-07-06T08:08:40Z
dc.date.issued 2017
dc.identifier.issn 2149-5777
dc.identifier.uri http://hdl.handle.net/11547/2538
dc.description.abstract Lycopene is a natural pigment of carotenoid family and recent years there is an increasing interest for the health benefits of lycopene. Tomato and tomato products are considered as one of the most important source of lycopene. The aim of this study is to determine the amount of lycopene in different tomato products such as fresh tomatoes, ketchup, tomato juice, dried tomatoes and tomato paste. It is also aimed to determine the effect of tomato paste processing on lycopene. In this study, lycopene values were found in the range of 89.14 - 581.35 mg/kg during processing at 5 different stages. The ranking of lycopene values found to be as follows: evaporator ˃ the final product (tomato paste) ˃ shredder ˃ fresh tomatoes ˃ preheating stage. Lycopene amount was low (89.14 ± 1.476 mg/kg) at preheating stage, while the highest lycopene value was found at evaporation stage (581.35 ± 11.795 mg/kg). Among all the examined tomato products, lycopene values were found in the range of 88.56 - 550.30 mg/kg in the order of : The final product (tomato paste) ˃ 50% dehydrated tomato ˃ 70% dehydrated tomato ˃ ketchup ˃ tomato juice. Tomato juice found to have low lycopene (88.56± 2.566 mg/kg), while the final products of tomato paste have the highest value (550.30 ± 46.75 mg/kg). In addition, some the quality properties of the products have also been examined and the following results were obtained: Soluble dry matter 28.01 – 28.27 °Brix, pH 4.06 – 4.52, total acidity 0.07 – 1.13g/100g, ash 0.41 – 13.38 %, color (a/b rate) 1.82 – 2.45, viscosity 3.57 – 4.03, invert sugar at total dry matter 42.29 – 322.97%; and black spot 0 /10g. Considering the quality parameters of all samples, it was determined that the result of chemical and physical analyses were in conformity with values defined in Turkish Standards (TS 1466 Tomato Paste - Puree, TS 5282 Ketchup, TS 1595 Tomato juice and TS 3926 Dehydrated Tomatoes) tr_TR
dc.language.iso en tr_TR
dc.publisher International Journal of Food Engineering Research (IJFER) tr_TR
dc.subject Tomatoes tr_TR
dc.subject Lycopene tr_TR
dc.subject Antioxidant activity tr_TR
dc.subject Tomato products tr_TR
dc.title THE EFFECT OF PROCESSING TECHNOLOGIES ON LYCOPENE IN TOMATOES (Lycopersicon esculentum L.) tr_TR
dc.type Article tr_TR
dc.publisher.firstpagenumber 26 tr_TR
dc.publisher.lastpagenumber 32 tr_TR
dc.identifier.bibliographictag TÜRÜT Nahide, ARKUN Güner, THE EFFECT OF PROCESSING TECHNOLOGIES ON LYCOPENE IN TOMATOES (Lycopersicon esculentum L.)(2017), International Journal of Food Engineering Research (IJFER) tr_TR


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