Unit V

Value addition-II
Tomato products- concepts and standards
• Tomato (Lycopersicum esculantum) belongs to family Solanaceae.
• It stands next only to potato in terms of production.
• Important cultivars in India: Pusa ruby, Pant bahar, Pusa hubrid-1 & 2
and Arka Saurabh.
• Botanically a fruit is generally considered as vegetable.
• Fresh tomatoes are very refreshing and appetizing but can not be stored for a long
period.
• During peak season, about 25% of the produce is spoiled due to mishandling and such
losses can be avoided by converting tomatoes into different value added products.
Composition of Tomato
Variable Green (Mature) Red Red (Ripe)
Total Solids (%) 6.4 5.8 5.2
Titratable Acidity (%) 0.29 0.27 0.29
Ascorbic Acid (mg/100g) 14.5 23 22
Starch (%) 0.61 0.18 0.07
Reducing Sugar (%) 2.4 3.45 3.65
Pectin (%) 2.34 1.74 1.62
Lycopene (mg/100g) 8 374 412
β-Carotene (mg/100g) 50 10 0
Protein Nitrogen (mg/g dry wt.) 9.44 10.27 6.94

• Chemical composition of tomatoes varies at different stage of maturity.

• Total solid content decreases with maturity from green (mature) to eating ripening
maturity due to the conversion of insoluble components mainly starch and insoluble
polysaccharides into simple sugars and soluble polysaccharides, respectively.
• Soluble solids in tomato mainly consisted of sugars, which play significant role in
flavour development.
• The chlorophyll content decreases with concomitant increase in the concentration
of lycopene, the major pigment in tomato.
 • The concentration of β-carotene lowered during the maturity and its concentration is
more in pink & yellow coloured varieties than red varieties.
• Ripe tomato fruit is consumed fresh as salads and utilized in the preparation of a large
number of processed products such as puree, paste, powder, Ketchup, sauce, soup and
canned whole fruit.
• The partially ripened fruits are processed into pickles, chutney and in the recipe of
number of traditional cuisines. The waste obtained after the juice or pulp extraction
i.e. seeds and pomace is also utilized for the extraction of tomato seed oil
and lycopene, respectively.
• Tomato can be processed into pulp, paste, puree, juice, ketchup and sauce. In India,
tomato sauce and ketchup are very popular.
Nutritional and Therapeutic Effects
• Ascorbic acid is about 15-20 /100 g of edible parties. Level of ascorbic acid increases
with ripening and depends on the cultivar and exposure to sunlight.
• One of the most widely researched components is lycopene, a reddish colour pigment,
responsible for characteristic colour of tomatoes.
• Lycopene is the most effective singlet oxygen scavenger in biological system.
Vitamin C, lycopene and carotenoides present in tomatoes are effective antioxidants
and have been found effective in prevention of number of cancers.
• Lycopene also exhibits similar effectiveness in inhibiting low density lipoprotein
oxidation as b-carotene.

Tomato juice/pulp
• Red tomatoes are used for juice making. The yields, colour and flavour of the juice
depend on the degree of ripeness of the tomatoes and the variety.
• The juice is mixed with 0.4 to 0.6% salts to counteract the astringent taste of the juice.
• Tomato juice is the unconcentrated product consisting of the liquid with a substantial
portion of the pulp, expressed from ripe tomatoes with or without the application of
heat and addition of salt.
• Tomatoes pulp/juice is the basic ingredient for preparation of different tomato
products such as tomato puree, paste, ketchup etc.
 Pulping Methods of tomato

• Yield thin & less juice. • Destroys the enzymes pecti-

• Lighter colour juice. nase.
• Destruction of vitamin • Release of lycopene into
(oxidation) Cold pulping Hot pulping the juice.
• Flavour of juice is • Leads to partial sterilization
much sharper and • Inactivate oxidative enzymes
more acidic. • Yield higher juice.
• Need to process im-
mediately.

Finishing and homogenization

• To improve the taste and flavour edible common salt (0.4-0.6 %) and sugar (1%) are
added to the extracted pulp/juice.
• For commercial production, the juice is homogenized for separation of liquid from the
pulp and to impart a thick consistency and uniform appearance. For homogenization,
the juice is heated to 66oC and forced under high pressure (70 kg/cm2) to shear the
particles and bring them to almost same size.
Filling:
• Finished juice is heated to 82-880C and filled hot in pre-sterilized glass bottles.
• Bottles are sealed using crown corks and sterilized in boiling water (1000C) for about
25-30 minutes.
• Hot tomato juice (82-880C) can also be packed into plain or lacquered tin cans of
appropriate size.
Labeling and storage:
• FPO specification:
• Shall be free from pieces of skin, seeds, bits of coarse tissue & extraneous matter.
• Substances that may be added are salt (1.5% w/w), sugar, dextrose, malic acid,
ascorbic acid, citric acid and permitted colour. The minimum TSS free of salt shall be
5% (w/w).
• Finished product shall have characteristic flavour of tomato & free from objectionable
flavour.
• Shall show no sign of fermentation when incubated at 370C for 7 days.
• The mould count shall not exceed 30% of the field examined.
Tomato Puree:
• Tomato puree is prepared from tomato pulp after evaporation/concentration of the
juice or pulp to desired total soluble solids with or without addition of salt.
• According to FPO specification, tomato puree shall contain minimum of 9 % TSS
excluding salt.
FPO specification (Puree and paste)
• Properly prepared and strained tomatoes shall be free from skin and seeds.
• The only substances that may be added are common salt, citric acid, ascorbic acid,
spices, permitted colour and preservatives.
• The finished product shall have good flavour of the tomato and must be free from any
other objectionable flavour.
• It shall be of good keeping quality and shall show no sign of fermentation, when
incubated at 37oC for seven days.
• The mould count in the finished product shall not exceed 60% of the field examined.
• The minimum percentage of soluble solids (w/w) free of salt in tomato paste and
tomato puree should be 25% and 9% respectively.

Osmotic drying:
• Osmotic dehydration is process of immersing cellular materials into a concentrated
solution for partial removal of water while increasing the solid contents.
• The complex cellular structure, the cell wall and the surface of the tissue acts as a
semi-permeable surface.
• It is a low temperature process
Principle:
• The underlying principle is that water diffuses from dilute solution (Hypotonic
solution) to concentrated solution (Hypertonic solution) through a semi-permeable
membrane till equilibrium is established.
• The driving force for water removal is the concentration gradient between the solution
and the intracellular fluid.
• If the membrane is perfectly semi-permeable, solute is unable to diffuse through the
membrane into the cells.
FACTORS AFFECTING
• Types of osmotic agent
➢ molecular weight and size
➢ ionic state and pH
➢ solubility of the solute
➢ chemical composition and structure
• Concentrations of osmotic agent
• Processing temperatures
• Agitation or stirring process
• Osmatic solution to food mass ratio
• Geometry of the food material
Advantages:
1. Mild heat treatment favours less heat damage to colour and flavour of the product
with superior sensory attributes.
2. The use of sugar or syrup as osmotic agent prevents much of the loss of flavour
commonly found with ordinary air or vacuum drying.
3. Enzymatic and oxidative browning is prevented as the fruit pieces are surrounded by
sugar, thus making it possible to retain good colour with little or no use of sulpher
dioxide.
4. Energy consumption is much less as no phase change of moisture is involved during
dehydration. Osmotic dehydration with syrup re-concentration demands two to three
times less energy compared to convection hot air drying.
5. Acid removal and sugar uptake by the fruit pieces modify the composition (sugar to
acid ratio) and improve the taste and acceptability of the final product.
6. It partially removes water and thus reduces water removal load at the dryer.
7. It increases solid density due to solid uptake and helps in getting quality product in
freeze-drying.
8. If salt is used as an osmotic agent, higher moisture content is allowed at the end of the
drying as salt uptake influences the water sorption behaviour of the product.
9. The final product shows much lower rehydration rate, lower hygroscopicity and better
textural quality after rehydration in comparison to other dehydration techniques.
10. The storage life of the product is greatly enhanced.
11. Simple equipment is required for the process.
Disadvantages:
 1. The reduction in acidity level reduces the characteristic taste of some products. This
can be overcome by adding fruit acid in the solution.
2. Solute uptake and leaching of valuable product constituents often lead to substantial
modification of the original product composition with a negative impact on sensory
characteristics and nutritional profile.
3. Sugar coating is not desirable in certain products and quick rinsing may be necessary
after the treatment.
Flow chart of osmotic dehydration process

Canning -– concepts and standards:

The process of sealing food stuffs hermetically in containers and sterilizing them by heat for
long storage is known as canning. In 1804, Appert in France invented a process of sealing
foods hermetically in containers and sterilizing them by heat. In honour of the inventor,
canning is also known as appertizing. Saddington in England was the first to describe a
method of canning of foods in 1807. In 1810, Peter Durand, another Englishman, obtained
the first British Patent on canning of foods in tin containers. In 1817, William Underwood
introduced canning of fruits on a commercial scale in U.S.A. Fruits and vegetables are canned
in the season when the raw material is available in plenty. The canned products are sold in the
off-season and give better returns to the grower.
Principle: Destruction of spoilage organisms within the sealed container by means of heat.
Process
1. Selection of fruits/vegetables
2. Grading
3. Washing
4. Cooling
5. Blanching
6. Cutting
7. Peeling
8. Filling and Syruping or Brining
9. Exhausting
10. Storage
11. Cooling
12. Processing
13. Sealing
14. Packaging of products