Rheological Behavior of Tomato Fiber Suspensions Produced by High Shear and High Pressure Homogenization and Their Application in Tomato Products

Figure 12

Bostwick consistency (cm/30 s) of tomato sauces prepared by using homogenized tomato fiber (0.19%–0.73%) or soybean fiber (0.67%–2.7%) using formula in Table 1. The red filled circles for tomato fiber; blue open circles for soybean fiber.