Biopolymers Research
Open Access

Effects of Pre-Heating and Concentration Temperatures on Microbial and Sensory Quality of Semi Concentrated Tomato (Solanum Lycopersicum) Paste

Yassin Hassen^1*, Habtamu Gebre² and Abebe Haile²

¹Department of Nutrition, Hawassa University, Hawassa, Ethiopia

²Department of Food Security, Addis Ababa University, Addis Ababa, Ethiopia

Citation: Yassin Hassen, Habtamu Gebre, Abebe Haile (2021) Effects of Pre-Heating and Concentration Temperatures on Microbial and Sensory Quality of Semi Concentrated Tomato (Solanum Lycopersicum) Paste .Biopolymer Res 5: 227.

Copyright: © 2021 Hassen Y, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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Fresh tomato is one of the fruits with a short shelf life. The purpose of this study was to evaluate the effects of pre-heating and concentration temperatures on the microbiological and sensory quality of semi processed tomato paste. Breaking temperatures of 60C, 70C and 90C for 7minutes and concentration temperatures of 8C and 90C were used to preparesemi tomato paste of 13 degree brix of total mesophilic aerobic plate counts and fungal counts and sensory quality were determined following standard methods. Increasing breaking temperature and concentration temperatures significantly (p<0.05) reduce microbial loads. Processing conditions have a great influence on the overall quality of the final product. The breaking process at 70C and concentrating at 80C shown good with higher overall sensory acceptability with lower number of microbial load with acceptable range. Therefore, breaking at 70C and concentrating at 80C can be adopted for commercial production of tomato paste.