EFFECT OF HEATING TIME ON COMPOSITION AND SENSORY PROPERTIES

ABSTRACT

This experiment was conducted to assess the composition and sensory properties of homemade bottled tomato paste prepared using two different heat treatment methods and stored at room temperature for 48hours. Both techniques were effective, with the products remaining acceptable after 48hours, while their non-heated counterparts spoiled within a few time. Sensory evaluation revealed no significant distinctions (p>0.05) in overall acceptability factors, including appearance, taste, and texture for both products. The critical issues in home-based tomato paste bottling were screw-cap failures, broken seals, and improper sealing. Proper bottling techniques can significantly reduce tomato post-harvest losses. Bottling or canning processes for tomatoes offer similar advantages in terms of shelf life and product quality compared to the food industry's more expensive methods. For consumers, homemade tomato bottling is a more economical option than purchasing imported canned paste. On a national level, promoting small and medium-sized enterprises (SMEs) in tomato bottling can serve as a feasible alternative to relying solely on a few large-scale canning facilities. This approach brings several economic benefits, such as reducing post-harvest losses, minimizing the importation of canned tomato paste, and decreasing foreign exchange spending on imported tomato paste.