Khảo sát ảnh hưởng của các chất ổn định tới cấu trúc, màu sắc của sản phẩm sốt cà chua sấy dạng miếng

Abstract

The condensed products from tomatoes in foreign countries have rapidly developed, however, dried tomato sauce in piece used together in hamburger and pizza etc. Which is very convenience and creates a delicious feeling for users has not available on the market yet. For the process of processing dried tomato sauce in pieces with the structure, color and sensory criteria of the product to meet consumer demands, the substances making structure of pectin, carboxymethiylcellulose (CMC), xanthan gum, denatured starch are determined by different ratios, structural measurement, product color measurement and sensory evaluation method. The results show that the product using denatured starch has the softest structure compared to the remaining substances. The color of the product after 14 days of being stimulated under light conditions at 40  1oC shows that the color indexof the product decreases over the stimulating period, in which the sample using Pectin can keep product color better than the rest. And sensory evalation by comparison method with result sample using denatured starch has reasonable soft as well as evaluated color and sensory indicators. Therefore, selecting supplementary denatured starch samples (1%) is for the process of processing dried tomato sauce in pieces.