Аннотация

Томаты (Solanum lycopersicum L.) являются важной сельскохозяйственной культурой. При переработке томатов образуются побочные продукты (кожица, мякоть, семена, отходы), которые выбрасываются производителями. Чтобы снизить потери, томатные выжимки используют для приготовления томатного кетчупа. Качество готового томатного кетчупа должно соответствовать требуемым стандартам, особенно физико-химическим и органолептическим характеристикам продукта. Цель работы – изучить влияние кукурузного крахмала на физико-химические, микробиологические и органолептические свойства томатного кетчупа, приготовленного из томатных отходов, и оценить потребительскую привлекательность готового продукта.
Кетчуп готовили из томатных выжимок. Для загущения соуса добавляли кукурузный крахмал в концентрациях 1, 4 и 7 %. Соус варили при температуре 90 °С в течение 15 мин и горячим разливали в стерильные стеклянные банки. Анализ физических (цвет, вязкость, общий сухой остаток), химических (pH, титруемая кислотность, содержание влаги), микробиологических (общее количество бактерий, плесени и дрожжей) и органолептических свойств проводили по общепринятым методикам.
Результаты исследования показали, что кукурузный крахмал влияет на цветовые характеристики томатного соуса. Добавление более 4 % кукурузного крахмала позволило повысить вязкость и общий сухой остаток (р < 0,05). Введение кукурузного крахмала в рецептуру позволило снизить количество воды и кислотность, а также повысило pH томатного соуса. Микробиологический анализ не выявил роста бактерий, плесени или дрожжей в тестируемых образцах. Томатный соус с 1 % кукурузного крахмала получил самую высокую оценку по органолептическим показателям. Более высокие концентрации кукурузного крахмала негативно влияли на консистенцию продукта.
Правильно подобранная рецептура позволяет использовать побочные продукты переработки томатов в качестве сырья для производства экологичных продуктов с добавленной стоимостью и хорошими органолептическими характеристиками. Однако для повышения эффективности производства кетчупа из томатных выжимок в промышленного условиях требуются дополнительные исследования.

Ключевые слова

Solanum lycopersicum L., кетчуп, томатные отходы, кукурузный крахмал, качество, безопасность

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