Comparative Evaluation of Lycopene Content and Some Chemical Properties of Commonly Consumed Brands of Tomato Paste in Port –Harcourt, South-South, Nigeria
Journal of Food and Nutrition Sciences
Volume 3, Issue 2, March 2015, Pages: 35-37
Received: Jul. 29, 2013; Accepted: Feb. 15, 2015; Published: Mar. 2, 2015
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Author
Eke-Ejiofor J., Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria
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Abstract
A comparative evaluation of lycopene content and some chemical properties of commonly consumed brands of tomato paste were investigated. Six double concentrate tomato paste and a locally processed sample (freshly milled and boiled tomato used as control were reviewed. Chemical composition of the samples revealed that locally processed tomato was the least in total solids, pH, viscosity and lycopene, with Gino tomato brand having the highest lycopene content. All brands of tomato paste showed a significant difference (p>0.05) in the chemical parameters. Proximate analysis showed that moisture content ranged from 69.00 – 84.85%, while ash, protein and carbohydrate ranged from 1.11 – 2.80%, 2.95 – 4.87% and 7.91 -18.58% respectively, with the locally processed sample been the least in all cases. The findings in this study showed that there exist significant difference between tomato products in terms of lycopene and other chemical parameters as a result of processing and varietal differences.
Keywords
Tomato Paste, Evaluation, Lycopene, Chemical, Brand, Nigeria
To cite this article
Eke-Ejiofor J., Comparative Evaluation of Lycopene Content and Some Chemical Properties of Commonly Consumed Brands of Tomato Paste in Port –Harcourt, South-South, Nigeria, Journal of Food and Nutrition Sciences. Vol. 3, No. 2, 2015, pp. 35-37. doi: 10.11648/j.jfns.20150302.12
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