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Tomato Puree Tomatoes (Lycopersicon esculentum) are possibly the most common vegetables in the World. Indian Tomatoes come in many different varieties, the best of which are Rupali, Rashmi & Namdari. Tomatoes grow on small shrub-like plants at ground level. The shapes vary with varieties from perfect round to elliptical or oval. Tomatoes vary in shades of attractive yellow, orange and red when full ripe. The fruits are juicy, the fleshy cone embedding many soft tiny seeds. The fruits are highly perishable and require special care in handling. Tomato Puree is made by concentrating pure tomato juice after the seeds and skin have been removed out of sound, fully ripe tomato. The juice is passed through 0.7 mm sieve and concentrated by evaporation of water from juice Applications Tomato Puree is used as a direct replacement of raw tomatoes in all forms of cooking. It is also used in the production of tomato juice, ketchup, sauces, soups, curries, chutneys, pickles etc.
Specification of
Tomato Puree Average
Composition of pulp/100gm T.S.S. (°
Brix) Min
12 Edible
Portion (%) 100.00 Acidity
(% as C/A) Min
0.9 Moisture (gm) 93.00 pH <
4.50 Protein (gm) 0.90 Brix
Acid Ratio 12.7 Fat (gm) 0.10 Ascorbic
Acid(ppm) Min
100 Minerals (gm) 0.60 Additives Nil Fiber (gm) 0.70 Pesticide
residue Absent Carbohydrates (gm) 3.60 Color Bright
Red Energy (K.Cal) 23.00 Flavor Characteristic Calcium (mg) 20.00 Taste Characteristic Phosphorus (mg) 36.00 T.P.C. CFU/g <50 Iron (mg) 1860 Yeast CFU/g <50 Vitamin
C (mg) 31.00 Mould CFU/g <10 Vitamin
B (mg) 0.48 Viscosity Bostwick
at 12* 5-8 cm/30
sec. Vitamin
A (mg) 192.00 @ Copyright Hayath Foods2001. All Rights Reserved | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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