A multilevel investigation supported by multivariate analysis for tomato product formulation
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Publication date
2021-06-18ISSN
1438-2377
Abstract
Industrial processing of tomato includes its cutting and mincing, thermal treatments, and the addition of ingredients, which might induce changes in physicochemical properties of the final products. In this frame, the impact of texturing/thickening [xanthan gum (X) or potato fiber (F)] on the macroscopic, mesoscopic and molecular properties of tomato double concentrate (TDC) was investigated to determine if F can efficiently substitute X, in association with small solutes (sugar and salt) and thermal treatment (cold and hot). At a macroscopic level, multivariate statistics (MANOVA) underlined that color change (ΔE) was increased by X and F addition contrary to heating and the addition of salt and sugar. MANOVA revealed that texture was greatly enhanced through the use of F over X. 1H NMR molecular mobility changes were more controlled by texturing agents (F and X) than thermal treatment and small solutes. Particularly F increased the more rigid population indicating stronger interaction with water molecules resulting in shear-thinning flow. However, adding X contributed into the increase of the dynamic and mobile populations. Therefore, F can be a valid “clean label” substitute of X in modulating tomato products properties.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
10
Publisher
Springer
Is part of
European Food Research and Technology
Citation
Boukid, Fatma, Elena Curti, Agoura Diantom, Eleonora Carini, and Elena Vittadini. 2021. "A Multilevel Investigation Supported By Multivariate Analysis For Tomato Product Formulation". European Food Research And Technology. doi:10.1007/s00217-021-03794-y.
Program
Funcionalitat i Seguretat Alimentària
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- ARTICLES CIENTÍFICS [2503]
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