Background: Consistency is one of the main traits that define
commercial quality and price of tomato paste. Pectins are partially
responsible for consistency in tomato paste, therefore enzymatic pectin
modification could be used to increase paste consistency. Results: This
work reports the effects of a commercial enzymatic preparation of
pectin-methyl-esterase (PME) (NovoShape\u2122) on tomato paste
consistency taking into account variables as enzyme/substrate ratio
(0,1% w/w - 1% w/w), reaction time (0 hr - 3 hrs) and reaction
temperature (40\ubaC-60\ubaC). The results indicate that
NovoShape\u2122 increased consistency when reaction temperature ranged
from 40 to 50\ubaC with an enzyme/substrate ratio of 0.5 to 1 (l PME
solution/g tomato paste on dry base). On the other hand, enzymatic
treatment was not effective at 60\ubaC with an enzyme/substrate ratio
of 0.1%. Conclusions: Based on these results, addition of
NovoShape\u2122 is a good technological approach to increase tomato
paste consistency