Physico-chemical properties, rheological characteristics, and storage stability of cold-break processed tomato paste enriched with rice flour

Abstract

Tomato pastes (TP) enriched with rice flour (RF) were evaluated for physico-chemical properties, rheological characteristics, and storage stability. TP was prepared from fresh tomato fruits with the addition of RF at the levels of 2, 4, and 6% (w/w) using the cold break method and stored for 12 weeks at ambient temperature. Insignificant changes in the chemical compositions of TP samples were observed. Pastes contained RF revealed higher L* values than control. During storage, L* and a* values of TP decreased, while b* values increased. The a*/b* ratio of TP contained RF were approximately stable during storage and were at acceptable levels. Samples contained RF showed higher pH and total soluble solids (TSS) with lower ascorbic acid content (AAC), acidity, and Bostwick than control. The AAC and pH decreased, whereas acidity, TSS, and Bostwick increased during storage. The paste containing 4% RF showed the highest sensory scores among all tested samples at zero time and during storage. Such findings may be helpful particularly for the low-income population as it is a low-cost preservation method.