Acomparative Study On Selected Tomato Varieties For Manufacturing Paste

The favorable climatic condition, vast irrigation sources, abundant labor and other factors inrnEthiopia are viable for the production and processing of tomato fruits, generally for fruits andrnvegetables. Tomato and tomato-based products are important sources of many establishedrnnutrients that have health benefits. This study aimed to compare the performance of selectedrnlocal and foreign tomato varieties for manufacturing paste. The pastes were produced from threernraw tomato varieties namely; Galilea (GL), Galilema (GLM), and Melkasalsa (MS). The Mertirntomato paste in cans was used as a control sample which is commercially available in the market.rnThe raw tomato and pastes proximate contents were determined using standard methods ofrnanalysis. Moreover, fruit weight, firmness, viscosity, and pH analyzed by instruments whereasrnVitamin C and titratable acidity were determined using titration method. The samples werernanalyzed in triplicate. The data were analyzed using SPSS statistical software to compare thernmean values of tomato varieties at the probability level of P < 0.05. The results of raw tomatornvarieties proximate analysis showed in the range: moisture (94.1 - 96.3%), ash (0.58 - 0.63%),rnprotein (4.94 – 5.25%), fat (0.01 - 0.49%) and fiber (1.7 - 1.78%) whereas pastes result showsrnmoisture (73.4-83.9%), ash (2.9 - 3%), protein (11.46 – 15.14%), fat (0 - 0.5%), and fiber (2.36 -rn4.09%). Raw tomato varieties physicochemical analysis results showed in the range: fruit weightrn(47.86 – 63g), firmness (4.09 – 4.13Kg), titrable acidity (0.541 – 0.462%), pH (4.32 – 4.51),rnviscosity (6.5 – 10.7mPa.s), natural total soluble solids (4.3 - 4.8°Brix), and vitamin C (16 –rn17.6mg/100g) and color rating scale 6 whereas pastes natural total soluble solids (16 - 24°Brix),rntitrable acidity (0.73 – 1.0%), sugar-acid ratio (21.92 – 29.63), pH(4.3 – 4.5),viscosity (0.8 –rn2.12Pa.s) and vitamin C (11 – 14.11mg/100g) and the color(13 – 17SRM). From all the abovernquality parameters, the most criteria for tomato paste varieties selection are total soluble solids,rnfirmness, color, and moisture contents. Results showed that Galilea and Galilema have high totalrnsoluble solids (24°Brix) while Melkasalsa has low (16°Brix). Therefore, the study identified thatrnlocal Galilema varieties are the best performance of paste at industry level.rnKey words: Tomato, Paste, Physicochemical Properties, Variety, Manufacturing, ProximaternAnalysis

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