Tomato Paste - Back Extrusion

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firmness, work of penetration, tack, stickiness, sauces, pastes

Abstract

In this study three different brands of tomato paste were tested with a back extrusion fixture that was mounted on the TA.XTPlus. The back extrusion method proved to be less affected by inclusions, oil separation, and other particulates that often cause repeatability issues in viscometers and consistometer testing. This method analyzes the firmness, work of penetration, tack and stickiness of sauces using a back extrusion fixture.