Sarkar Monisha, Kabir Md Shahjahan, Jaber Md, Shishir Mohammad Rezaul Islam, Khatun Habiba, Ahmed Maruf
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh.
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.
Food Chem X. 2025 Aug 30;30:102967. doi: 10.1016/j.fochx.2025.102967. eCollection 2025 Aug.
This study aimed to develop instant tomato sauce powder (ITSP) using whole tomatoes (ITSP-P1) and tomato puree (ITSP-P2). Both were coated with maltodextrin and xanthan gum before being dried with hot air. Reconstituted tomato sauces, RTS-ITSP-P1 and RTS-ITSP-P2, were prepared from ITSP-P1 and ITSP-P2, respectively. ITSP-P2 exhibited lower moisture content, water activity, and wettability while demonstrating higher solubility and flow properties than ITSP-P1. Both reconstituted tomato sauces (RTS-ITSP-P1 and RTS-ITSP-P2) showed non-Newtonian and pseudo-plastic behavior and had closely aligned color, pH, acidity, and total soluble solids. Total carotenoid, lycopene content, total phenolic content, and vitamin C, were higher in reconstituted tomato sauce than in commercial sauce. Neither powder nor sauce exhibited any total bacterial count, yeast, or mold during the storage period. Both samples of reconstituted tomato sauce were well-accepted by consumers. Results demonstrate that quick tomato sauce powder and reconstituted sauce can serve as substitutes for commercial tomato sauce.
本研究旨在利用完整番茄（ITSP-P1）和番茄酱（ITSP-P2）开发速溶番茄酱粉。两者在热风干燥前均用麦芽糊精和黄原胶进行包衣。分别由ITSP-P1和ITSP-P2制备了复水番茄酱RTS-ITSP-P1和RTS-ITSP-P2。ITSP-P2的水分含量、水分活度和润湿性较低，同时其溶解度和流动性高于ITSP-P1。两种复水番茄酱（RTS-ITSP-P1和RTS-ITSP-P2）均表现出非牛顿和假塑性行为，并且在颜色、pH值、酸度和总可溶性固形物方面非常接近。复水番茄酱中的总类胡萝卜素、番茄红素含量、总酚含量和维生素C均高于市售番茄酱。在储存期间，粉末和酱料均未出现任何总细菌数、酵母或霉菌。两种复水番茄酱样品均受到消费者的好评。结果表明，速溶番茄酱粉和复水番茄酱可以作为市售番茄酱的替代品。
