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Effect of lipids on quality attributes and stability of processed tomato products

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Title: Effect of lipids on quality attributes and stability of processed tomato products
Author: Saavedra Rodriguez, Roberto
Department: Department of Food Science
Advisor: Paliyath, G.
Abstract: The effects of the addition of phosphatidylcholine (PC) during processing on the quality of processed tomato ('Lycopersicon esculentum' Mill 'cv'. Roma 4808) products were investigated. The content of soluble solids (SS), the non-soluble solids (NSS), ash and protein, as well as physicochemical attributes such as sedimentation stability, precipitate weight ratio (PWR), and gross viscosity (GV), that determine the organoleptic qualities of processed tomato products, increased as linear and/or a quadratic functions ('P' < 0.05) as influenced by the concentration of PC. The effects of phosphorus fertilization applied either as soil (super phosphate) and/or foliar (Hydrophos, and Seniphos, Phosyn, U.K.) phosphorus supplementation on the activity of the phospholipase D (PLD) in tomatoes, were also investigated as a potential strategy to alter lipid content in tomatoes ('Lycopersicon esculentum' Mill 'cv'. Heinz 9478). PLD activity, monitored by the liberation of 3H-choline from radiolabelled phosphatidylcholine, was affected ('P' < 0.05) by different treatments at the mature green, orange and red stages. Phosphorus supplementation at a low level resulted in a decreased PLD activity ('P' < 0.05) at all the stages.
Date: 2002
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