Incorporation of turmeric-lime mixture during the preparation of tomato puree

Abstract

New types of tomato puree products were developed by blanching matured tomatoes (Lycopersicon
esculentum) for 1 min, 2 min and 3 min individually with or without addition of the mixture of turmeric
and lime during the blanching time. Soluble solid content and pH of the puree products were in the
range of 11 - 12.6 Brix and 4.32 - 4.68 respectively. Total Hunter Lab colour difference (E) of treated
sample following 2 min and 3 min blanching significantly (P < 0.05) higher than corresponding control
samples. Again, 2 min- and 3 min-blanched treated samples did not have significantly different (P >
0.05) Lab values (L, brightness; a, redness and b, yellowness). Also, yield stress (measure of flow
behaviour) of 2 min- blanched samples (both treated and control) were the maximum among other
corresponding puree samples. Thus, 2 min blanching time may be preferred for the preparation of this
new type of turmeric-lime treated tomato puree product.