Ppt on Tomato Processing And Product Varieties

This presentation covers various processed products derived from tomatoes, highlighting their nutritional benefits, preparation methods, and key ingredients. Understanding these products can help reduce waste and enhance value in tomato production.

Introduction to Tomato Processing

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Tomatoes are abundant in summer and winter; winter tomatoes are superior.
Fresh tomatoes spoil quickly, leading to significant waste.
Processing can convert tomatoes into products like juice, paste, and sauce.

Tomato Juice Preparation

Select fully ripe, blemish-free tomatoes for juice.
Good quality juice is deep red with characteristic flavor.
Hot pulping yields better juice than cold pulping.
Standard composition includes 0.4% acid, 0.5% salt, and 1% sugar.

Tomato Puree and Paste

Medium tomato puree contains at least 9% tomato solids.
Heavy tomato puree has a minimum of 12% solids.
Tomato paste contains at least 25% tomato solids.

Tomato Sauce and Ketchup

Made from strained tomato pulp, spices, and vinegar.
Contains at least 12% tomato solids and 25% total solids.
Recipe includes various spices and a specific ratio of ingredients.

Tomato Chutney

Chutney combines fruits, vegetables, spices, and vinegar.
Must have a minimum of 50% total soluble solids (TSS).
Typical ingredients include tomatoes, sugar, and various spices.

Tomato Soup Preparation

Tomato soup is popular and easy to prepare.
Recipe includes tomato pulp, sugar, salt, and spices.
Stored soup is warmed before serving.

Tomato Chilli Sauce

Highly spiced sauce made from crushed tomatoes and spices.
Preparation is similar to tomato sauce but uses unstrained pulp.
Processed at high temperatures for preservation.

Challenges in Tomato Processing

Black neck formation is a common issue in bottled products.
Caused by iron contamination during processing.
Preventive measures include proper filling temperatures and ingredient adjustments.

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