EFFECT OF COMPOSITION UPON BOSTWICK CONSISTENCY OF TOMATO CONCENTRATE
- 1 May 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (3) , 703-706
- https://doi.org/10.1111/j.1365-2621.1980.tb04137.x
Abstract
The change in Bostwick consistency of tomato juice with change in solids during concentration was found to be related to the water‐insoluble solids (WIS): total solids (TS) ratio and to the viscosity of the serum of clarified juice. These characteristics were found to be widely variable among new tomato cultivars. The slope of the concentration curve was found to be primarily dependent upon the WIS/TS ratio. The locus of the concentration curve, on the other hand, was found to be dependent on both WIS/TS ratio and serum viscosity, and could be located by Bostwick consistency of the juice and initial solids content. The influence of these characteristics on processing and Bostwick consistency of tomato paste is discussed.This publication has 1 reference indexed in Scilit:
- YIELD AND QUALITY OF CATSUP PRODUCED TO A STANDARD SOLIDS AND CONSISTENCY LEVEL II. INFLUENCE OF HANDLING PRACTICES, BREAK TEMPERATURE AND CULTIVARJournal of Food Processing and Preservation, 1979