title: Textural modification of processing tomatoes.
abstract: Knowledge of the textural properties of processing tomatoes is crucial to ensuing product acceptability; measurement, control, and optimization of these properties through judicious selection of varieties and control of unit operations results in products that the consumer prefers. It is important to first define the terms texture, rheology, consistency, and viscosity prior to discussing principles of their measurement. The textural properties of processing tomatoes may be measured using both sensory and objective tests, and the latter may be either destructive or nondestructive in nature. The unique anatomy of tomato fruit (peel, pericarp, columella, and locules) in part dictates the method of texture measurement. Numerous factors, including variety, maturity, genetic modification, cultural particles, and environmental conditions, processing conditions, and calcium addition affect the textural integrity of tomatoes. Textural properties of raw tomatoes and most processed tomato products are reviewed in this article.
authors.affiliation: Department of Food Science & Technology, University of California, Davis 95616-8598, USA.
authors.forename: D M
authors.initials: DM
authors.lastname: Barrett
authors.forename: E
authors.initials: E
authors.lastname: Garcia
authors.forename: J E
authors.initials: JE
authors.lastname: Wayne
mesh_terms: D005511:Food Handling; D005524:Food Technology; D006358:Hot Temperature; D018551:Solanum lycopersicum / Q000145:classification / Q000648:ultrastructure; D008854:Microscopy, Electron; D030821:Plants, Genetically Modified; D011786:Quality Control; D012677:Sensation; D014783:Viscosity