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

Table 5

The color parameters, pH, and total tomato sauce formulations prepared using high pressure homogenized tomato fiber or soybean fiber.

Sample	2.5% tomato fiber homogenized (%)	Soybean fiber (%)					pH	Total acid (%)
P110	--	2.5	2.17	24.38	30.05	13.82	4.09	1.9
P111	13	--	2.23	23.32	29.63	13.30	4.07	1.86
P112	16	--	2.27	23.61	29.12	12.84	4.07	1.79
P113	19	--	2.22	23.38	29.11	13.12	4.05	1.69