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Research note

Modication of Bostwick method to determine tomato concentrate consistency


M. Mazaheri Tehrani *, A. Ghandi
Food Science and Technology Department, Ferdowsi University of Mashhad (FUM), P.O. Box 91775-1163, Mashhad, Iran

Abstract Evaluation of the consistency of tomato concentrate with dierent Bx showed that the error in consistency measurement of tomato concentrate by Bostwick method was aroused especially at high Bx. The studies indicated that the drying rate of insoluble solids and the lacking of reconstituting properties of them caused error. In this research the eect of variety, concentration and the temperature of consistency measurement were evaluated to determine variation of error in Bostwick consistometer and to modify it. The results showed that variety had no eect on the accuracy of consistency measurement by Bostwick method, but concentration and temperature had a highly signicant eect on the accuracy of this assay and thus the error of Bostwick consistometer increased, especially at high Bx. Also heating of diluted tomato concentrate (up to 45 C) and then cooling it could decrease the error of consistency measurement considerably. Consistency can also be estimated accurately by using the Correlation between Bx, temperature and Bostwick consistency (R2 = 0.94).

Keywords: Bostwick consistometer; Tomato concentrate; Tomato variety; Modied consistency measurement

1. Introduction According to Bourne studies (1982), the textural characteristics of foods are a set of physical characteristics of food components, which can be evaluated by sensory methods. These are deformation, crushing and ow of foods due to applied force, and can be measured by instrumental methods in terms of mass, time and distance factors. Consistency is related to non-Newtonian or semi solid uids (sauces, purees and pastes) with suspended particles and long chain soluble molecules, and is measured practically by distribution or ow of the product. The United States standards dene the consistency of semi solid products as their ability of holding the liquid section in suspension, to distinguish dierent products of tomato (Gold,

1983). Observations of free liquid separation and its owing in a Bostwick consistometer are used to measure the consistency of liquid and semisolid products (Hayes, Smith, & Morris, 1998; Mc Carthy & Seymour, 1993; Mersfelder et al., 1985). Insoluble components of these products may consist whole cells, broken and crushed cells, and cell residues of long chain polymers of ligenin, cellulose, hemicellulose and insoluble pectic components. Thakur, Singh, and Nelson (1996) found that the pectolytic enzymes are released during breaking and act immediately. Thus, the pectic substances cannot be maintained totally even at the best conditions of processing. These suspended particles are hydrated highly and occupy a relatively large volume, but contains very low solids (Kertesz & Loconti, 1984). The consistency of tomato concentrate and other products is aected by the simultaneous presence of whole cells, cell residues, pectic components and their surface, and serum soluble pectin. Barrette, Garcia, and Wayne (1998) published that the consistency depends mainly on the insoluble solids to toal solids ratio. Mohr (1987) compared several

Table 1 Eect of concentration on the Bostwick values determined after dilution to 12 NTSS Diluted from concentrate above NTSS range 25 11.2 10.3 8.3 7.5 3.9 Diluted from Diluted from True concentrate in the concentrate in the Bostwick NTSS range 2125 NTSS range 1520 12 NTSS 10.9 9.2 7.6 7 3.2 9.5 8 7 6.3 3 8.6 8.2 6.7 5.3 2.5

2. Materials and methods Preparing tomato concentrate: Tomato concentrate with desired Bx was obtained from pilot plant of Faculty Agricultural Ferdowsi University of Mashhad (FUM). About 1400 kg of tomatoes were sampled from the research farm of Faculty Agricultural Ferdowsi University for each experimental replication. Tomatoes were treated at 85 C (hot-break) and then the concentration was carried out in vacuum vessel. During concentration, samples were taken at desired Bx. The experimental treatments aecting consistency measurement of concentrate were selected as follows: 1. Tomato variety at two levels: Calj-N3 and Early Orbana-Y which are best for tomato concentrate production. 2. Tomato concentrate Bx at ve levels: 12, 16, 20, 24 and 28. 3. Temperature of consistency measurement at four levels: 25, 35, 45 and 25 T(25 T relates to the sample which is cooled to 25 C after heating up to 45 C).

instrumental methods for measuring the consistency of tomato juice. These methods were Bostwick consistometer, brook eld, eux tube, and lawa texturometer system and connon-fensk viscometer. Bostwick consistometer and OTMS were the most valid of them which showed a good correlation (with R-values equal to 0.91 and 0.82, respectively) with organoleptic results. Bostwick consistometer was recommended by Mohr for daily analysis of tomato products because of its simplicity and low cost (Gold, 1983; Hayes et al., 1998; Marsh, Bublert, & Leonard, 1980; Goose, 1973). The heating treatment to concentrate tomato juice aected the physical properties of the nished product. Although modern technologies are introduced, evaporation is the most common technology now. Harper and El-Sahrigi (1965) found a relationship between apparent viscosity and the temperature of a sample of evaporated tomato juice. They found that the shear rate would increase from 500 to 800 rpm as the total solids increases from 12.8 to 30 percent. Some researches noticed a consistency decreasing during re-hydration of tomato concentrates (Barrette et al., 1998; Mc Carthy & Seymour, 1993). Marsh et al. (1980) applied Bostwick consistometer to show that concentrating of tomato juice especially in high Bx will increase the error mrasurment consistency by Bostwik consistometer. The eect of concentration tomato juice on Bostwidck values determined after dilution to 12 NTSS is given in Table 1. As it can be seen the Bostwick number for the juice concentrated up to 12 NTSS is 8.6. But the samples diluted from the concentrates with 15 20, 2125 and more than 25 NTSS showed Bostwick numbers of 9.5, 10.9 and 11.2 cm, respectively. Bostwick values increased considerably after canning of samples and storing them for 3 month. Dehydrating insoluble solids and lack of complete rehydration were considered as the reasons of this consistency decreasement. They recommended heat treatment to improve rehydration after dilution of tomato concentrate up to 12 Bx. The current research was carried out to evaluate the changes of Bostwick consistency with the increasment of Bx and temperature for two tomato variety and to determine the Bostwick consistometr error more accurately and to modify it (Barrette et al., 1998; Lang, 1993; Mc Carthy & Seymour, 1994; Bradley, 1987).

2.1. The evaluated characteristics Consistency: Tomato concentrates samples were diluted to 12 Bx. Then their consistencies were measured by Bostwick consistometer at 25 C. The results were reported as the distance traveled (cm) in 30 sec (Barrette et al., 1998; Hayes et al., 1998). Brix: The brix of sample were read through a table refractometer at 20 C and in three replications. 3. Statistical design Factorial test with three factors was used on the basis of completely randomized design with eight replications to evaluate the eects of treatments on the changes of Bostwick consistency of tomato concentrate samples. The means were compared by multiple range doncken tests at the probability level of 95 percent. The correlation and regration relationship between the eects of treatments was used to estimate Consistencies of tomato concentrates. 4. Results and discussion As it was mentioned, the error, which occurs in the measurement of tomato concentrate consistency by bostwick method, is high, especially at high Bx. Thus, the eects of variety, concentration degree and temperature of measurement on the changes of tomato concentrate consistency were evaluated in this study to modify the method of measuring tomato concentrate consistency by Bostwick consistometer.

Temperature of tomato concentrate

28

25 T

E-Y Cal.Jn3 LSD=0.199

Brix tomato concentrate

24

45

20

35

16

E-Y Cal.Jn3 LSD=0.223 2 2.5 3 3.5 4 4.5 5 5.5 6 6.5

25

12

2.5

3.5

4.5

5.5

Bostwick consistency of tomato concentrate

Bostwick consistency of tomato concentrate

Fig. 2. Eect of temperature on Bostwick consistency of tomato concentrate.

Fig. 1. Eect of concentration on Bostwick consistency of tomato concentrate.

5. Eect of concentration The changes of Bostwick consistency of tomato concentrate with the increasing of Bx for both varieties are shown in Fig. 1. The consistencies of both varieties were decreased signicantly as the Bx increased. This decreasing, especially at Brix, higher than 16, was very signicant. This eect can be due to re-dilution eect of tomato concentrate at Bx higher than 12 for measuring consistency by Bostwick method. Re-dilution causes insoluble solids and especially pectin compounds not to hydrate well, and so increases the error in the measurement of tomato concentrate consistency. This error increases when the consistency and amount of added water for regulating Bx increases Fig. 1. Marsh et al. (1980) also showed a similar eect. He noticed that re-dilution of tomato concentrate samples caused error in Bostwick consistency evaluation (Barrette et al., 1998; Lang, 1993; Mc Carthy & Seymour, 1993). Statistical analysis of the results showed that there were no signicant eects between variety and Bx on the consistency of tomato concentrates. Both varieties showed similar changed with the increasing of Bx, although the dierence between consistencies was signicant. The other words, variety had no eect on the error in the measurement of tomato concentrate consistency by Bostwick method. 6. Eect of temperature The changes of Bostwick consistency of tomato concentrate with the changes of measurement temperature for both varieties are shown in Fig. 2. As it was shown, when temperature raised from 25 to 45 C, a signicant increasing occurred on the consistency of all samples measured by Bostwick method. But the 25 T sample (The sample which is cooled to 25 C after heating at 45 C) showed a signicant decreasing, compared with the other temperatures. This change conrms the high error in Bostwick measurement of tomato paste consistency, especially at

high Brixes due to re-dilution and lack of re-hydration. This error can be decreased signicantly by utilization of this heat treatment and by increasing of re-hydration ability of insoluble solids and pectin compounds. Statistical analysis of results showed that there was no signicant eect between variety and measuring temperature on the consistency of tomato paste. Both varieties showed similar changes with temperature rise and heat treatment, although the dierence in their consistency was signicant. In the other words, the error in consistency measurement is not depended to variety, especially at high Bx and when the processing and measurement conditions are constant, this error is the same. Thus, the error in the measurement of tomato concentrate consistency by Bostwick method is decreased signicantly by use of the recommended heat treatment (Heating the diluted tomato concentrate up to 45 C and then cooling to 25 C). Also, the results showed that the consistency measured by Bostwick method depends highly on the Bx and the temperature of tomato concentrate (for both varieties). The results of statistical analysis of the obtained equation for the estimation of Bostwick consistency of tomato concentrate showed a very signicant correlation coecient (R2 = 0.94). The regression equation was obtained from

Fig. 3. The regression diagram for the estimation of consistency from Bx and temperature.

the changes of Bostwick consistency with the change of Bx against temperature of tomato concentrate. Fig. 3 shows the regression curve of the following equation for the estimation of consistency according to Bx and temperature change. So, consistency of tomato concentrate at each temperature and Bx can be easily estimated. In other words the following equation can be used to estimate the consistency of tomato concentrate (P < 0.05). Y 2:98 0:013 T 0:08 B where Y is Bostwick consistency (cm), B is Bx tomato concentrate, and T is the temperature (C). 7. Conclusions The obtained results can be summarized as follows: The error in the measurement of consistency by Bostwick method arises as the Bx of the tomato concentrate increases. The measurement error may be due to the dilution and lack of re-hydration of insoluble solids and pectin compounds. This error may increase at high Brixes, because the amount of water, which is needed to dilute the samples to Brix 12, is increased. Variety has no eect on the magnitude of the error in the measurement of tomato concentrate consistency by Bostwick method. This error is the same for both varieties at similar processing conditions. The error of consistency measurement in this method may decrease signicantly by applying a heat treatment on the diluted samples (heating up to 45 C and then cooling). There was a good correlation (R2 = 0.94) between Bx of temperature changes and Bostwick consistency for both variety and at constant conditions of processing

(batch process) used in this study. The obtained equation can be used to estimate tomato concentrate consistency with the probability of 95 percent.

References
Barrette, D. M., Garcia, E., & Wayne, J. E. (1998). Textural modication of processing tomatoes. Critical Reviews in Food Science and Nutrition, 38(3), 173258. Bourne, N. (1982). Quality evaluation of tomato varieties. KARTOFEL I OVOSHCHI (10), 2324. Bradley, M. (1987). Method for consistency control of manufactured tomato pulp. US Patent 4,670-281. Gold, A. A. (1983). Tomato production, processing and quality evaluation (2nd ed.). West Port, CT: AVI Publishing. Goose, P. G. (1973). Tomato paste. Food Trade Presses Ltd. Harper, J. C., & El-Sahrigi, A. F. (1965). Viscometric behavior of tomato concentrates. Journal of Food Science, 30, 470. Hayes, W. A., Smith, P. G., & Morris, A. E. J. (1998). The production and quality of tomato concentrates. Critical Reviews in Food Science & Nutrition, 38(7), 537564. Kertesz, Z. I., & Loconti, J. D. (1984). Factors determining the consistency of commercial canned tomato juice. New York State Agricultural Experiment Station. Lang, C. (1993). Tomato processing method. US Patent 5,229-160. Marsh, G. L., Bublert, J. E., & Leonard, S. J. (1980). Eect of composition upon Bostwick consistency of tomato concentrate. Journal of Food Science, 45(3), 703706. Mc Carthy, K. L., & Seymour, J. D. (1993). A fundamental approach for the relationship between the Bostwick measurement and Newtonian uid viscosity. Journal of Texture Studies., 24, 110. Mc Carthy, K. L., & Seymour, J. D. (1994). Quality analysis of the Bostwick consistometer for power law foods. Journal of Texture Studies, 25, 207220. Mersfelder, B., et al. (1985). Gel formation in tomato products. US Patent 4,9547,375. Mohr, W. P. (1987). Measuring consistency of tomato thin pulp and puree. Canadian Journal of Plant Science, 67(3), 919921. Thakur, B. R., Singh, R. K., & Nelson, P. E. (1996). Quality attributes of processed tomato products. A Review, Food Review International, 12(3), 357401.

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