EFFECT OF DEGREE OF CONCENTRATION AND OF HEAT TREATMENT ON CONSISTENCY OF TOMATO PASTES AFTER DILUTION

摘要: Concentrated tomato products require dilution to 12% natural soluble solids (NTSS) before consistency can be determined using the Bostwick consistometer. The data show that measured value is dependent upon amount of added water required reach specified content. extent desiccation insoluble fraction and their inability resorb maximally proposed as cause phenomenon. Heating suggested an additional step in determination reduce error caused by inefficient resorption at ambient temperatures.