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Quality evaluation of fresh tomato juices prepared using high-speed centrifugal and low-speed masticating household juicers

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Abstract

The aim of this study was to evaluate and compare the physicochemical, nutritional, and sensory properties of homemade fresh tomato juices prepared using 2 types of household juicers, a high-speed centrifugal juicer (HSC juicer) and a low-speed masticating juicer (LSM juicer). Juice yield, soluble solids, and the contents of total polyphenol, vitamin C, and lycopene in LSM tomato juice were significantly higher than those in HSC tomato juice. The DPPH radical scavenging activity of LSM tomato juice was also higher than that of HSC tomato juice. HSC tomato juice easily separated into 2 layers with many fine bubbles, while LSM tomato juice was homogeneous. Sensory evaluation revealed that panels significantly preferred LSM tomato juice to HSC tomato juice. In conclusion, the LSM juicer shows several advantages over the HSC juicer for preparing tomato juice of superior quality and taste that is rich in antioxidant phytochemicals at a high yield.

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Authors and Affiliations

  1. Department of Food and Life Science, Inje University, Gimhae, Gyeongnam, 621-749, Korea

    Min-Ju Kim, Jung-In Kim, Min-Jung Kang, Bokyeong Kwon, Jung-Guy Jun & Myo-Jeong Kim

  2. Food and Nutrition Research Team, Hurom Co., Ltd., Gimhae, Gyeongnam, 660-701, Korea

    Min-Ju Kim

  3. Department of Food Science and Nutrition, Dong-A University, Busan, 604-714, Korea

    Ji-Hye Choi

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  1. Min-Ju Kim
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  2. Jung-In Kim
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  3. Min-Jung Kang
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  7. Myo-Jeong Kim
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Correspondence to Myo-Jeong Kim.

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Kim, MJ., Kim, JI., Kang, MJ. et al. Quality evaluation of fresh tomato juices prepared using high-speed centrifugal and low-speed masticating household juicers. Food Sci Biotechnol 24, 61–66 (2015). https://doi.org/10.1007/s10068-015-0010-6

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  • DOI: https://doi.org/10.1007/s10068-015-0010-6

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