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Textural modification of processing tomatoes

D M Barrett1, E Garcia, J E Wayne

  • 1Department of Food Science & Technology, University of California, Davis 95616-8598, USA.

Critical Reviews in Food Science and Nutrition
|May 22, 1998
PubMed
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Understanding tomato texture is key for consumer acceptance. This review covers how to measure and control tomato texture for better processed products.

Area of Science:

  • Food Science
  • Rheology
  • Agricultural Science

Background:

  • Tomato texture significantly impacts consumer preference and product quality.
  • Defining texture, rheology, consistency, and viscosity is essential for measurement.
  • The anatomical structure of tomatoes influences texture measurement techniques.

Purpose of the Study:

  • To review the textural properties of processing tomatoes.
  • To discuss methods for measuring and controlling tomato texture.
  • To explore factors affecting tomato textural integrity.

Main Methods:

  • Review of sensory and objective (destructive and nondestructive) texture measurement methods.
  • Discussion of tomato fruit anatomy relevant to texture analysis.

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  • Analysis of factors influencing tomato textural properties.

    • Main Results:

    • Textural properties can be measured using various sensory and objective techniques.
    • Tomato anatomy, variety, maturity, processing, and additives like calcium affect texture.
    • Optimizing texture through variety selection and processing control enhances consumer preference.

    Conclusions:

    • Knowledge of tomato textural properties is vital for product acceptability.
    • Controlling texture through informed choices in variety and processing leads to preferred consumer products.
    • This review provides a comprehensive overview of tomato texture measurement and influencing factors.