Tomato paste, including products that are produced in recent years has enjoyed tremendous growth. This product is one of the most important spice in Persian cuisine. In addition, tomato paste is the raw material for many products such as sauces and canned.
But what is the difference between industrial and household paste? Can tomato paste be considered as a product with high nutritional value?
Tomato is valuable fruit that first became known in America. The fruit is premature before ripening and contain a toxic substance called solanine that its use is risky. After fruit is ripen, it becomes red, juicy and without solanine and consumable. In fact, a kind of antioxidant called lycopene, which is responsible for the red color in tomatoes can struggle with radicals in the body that cause cancer and heart disease and premature aging.
Tomato lycopene is usually most effective when heated slightly to increase important capabilities and its absorption in the body. The tomato sauce is a good choice in this respect. But the remarkable thing is that when tomatoes are subjected to thermal processes, in addition that the fruit is cooked, high temperatures makes vitamins and minerals in it reduced, so that the amount of vitamins are reduced based on thermal process likely from 5 to 40%, the loss of nutrients in the household method is much more for using direct and uncontrolled heat.
Tomato maintenance long before process can also cause loss of nutrients and pectin product. Instead, home paste advantage is that the additives or preservatives are not used.
Tomatoes usually have a great variety, but ones that are used for the production of paste are divided into 2 groups, round and the pear-shaped. Round type usually is watery and has a high solids and of a pretty color, but pear-shaped are more stiff and have less solid material but the material more pectin.
Tomatoes used for tomato paste usually have a thin skin, soft tissue, high solids, deep red color, good taste, free from mold, without a large core and fully ripe.
Tomato paste after opening should be kept in the refrigerator. One of the natural things that can happen for this product is mold formation caused due to unfavorable conditions. So as to avoid musty paste in the refrigerator drop temperature to 4 ° C, do not open and close the refrigerator too much, do not fill the excess capacity of the refrigerator, do not put in the refrigerator infected fruits and vegetables and keep paste into glass and covered containers.
If the product was mold formation. It is enough to remove the mold and apply a layer of oil on the surface to stop Oxygenating and prevent the formation of mold. Otherwise, you can keep paste into your freezer.
Avoid buying nameless tomato paste and ones lacking expiration date and health permits. In fake paste because the use of undesirable materials and lack of pasteurization process, coloring and preservative materials are used. These pastes are usually very dark and without taste, and sometimes because of the use of preservatives in it, do not mold even out of the fridge.