Sugar content (Brix) analysis in tomato paste, sauce, ketchup, soup, or other products are continuously assessed during the different stages of a manufacturing process. The quality of food and beverages is assessed by various factors like flavor, texture, aroma nutrient content. Brix value is one of the parameters generally considered in quality and control of the final products.
The predominant soluble solids in fruit and vegetable juices are sugars, pectins, organic acids, and amino acids, which contribute to Brix values. This application note provides a detailed method to evaluate the sugar content in the tomato products by measuring refractive index. This method provides results that are comparable to the most widely accepted official method AOAC 970.59.
Is There Any Sample Preparation Step?
No, the sample is just homogenized and without any preparation is put on the refractometer prism and Brix/sugar content is measured directly.
How Easy Is the Analysis?
A METTLER TOLEDO refractometer performs fast analysis because the necessary calculations are saved as a part of the method directly on the instrument. Thus, the evaluation of the sugar content/Brix can be started with OneClick™.
Download our free application note and benefit from our knowledge on measuring the sugar content in tomato products. Click here to learn more about Brix measurement.
