TEXTURAL MODIFICATION OF PROCESSING TOMATOES

Knowledge of the textural properties of processing tomatoes is crucial to ensuing product acceptability; measurement, control, and optimizat ion of these properties through judicious selection of varieties and c ontrol of unit operations results in products that the consumer prefer s. It is important to first define the terms texture, rheology, consis tency, and viscosity prior to discussing principles of their measureme nt. The textural properties of processing tomatoes may be measured usi ng both sensory and objective tests, and the latter may be either dest ructive or nondestructive in nature. The unique anatomy of tomato frui t (peel, pericarp, columella, and locules) in part dictates the method of texture measurement. Numerous factors, including variety, maturity , genetic modification, cultural particles, and environmental conditio ns, processing conditions, and calcium addition affect the textural in tegrity of tomatoes. Textural properties of raw tomatoes and most proc essed tomato products are reviewed in this article.