EFFECTS OF PEELING METHODS ON THE NUTRITIVE CONTENT OF WHOLE CANNED CHICO III TOMATOES

The purpose of this investigation was to determine the effect of peeling method (hot water, lye, or liquid N2) on the nutrient composition of canned tomatoes. The titratable acidity was slightly lower in lye-peeled than in water- or N2 -peeled tomatoes, and niacin was a little lower in water-peeled than in lye- or N2-peeled tomatoes. There were no differences in moisture, pH °Brix, ash, fat, fiber, iron, calcium, protein, ascorbic acid, β-carotene, thiamine, riboflavin, total carbohydrate, or caloric value which could be attributed to peeling method.