Then it wont come out good.
When iodine is placed on a tomato, it reacts with the starch present in the tomato and turns blue-black in color. This indicates the presence of starch in the tomato.
It lowers the acidity of the tomato
DOES tomato fruits do contain starch
Yes, you can use tomato puree instead of tomato sauce in the recipe.
Tomatoes contain very low levels of starch, as they primarily consist of water, sugars, and organic acids. The starch content in tomatoes is minimal compared to other vegetables and fruits. Instead, tomatoes are known for their high levels of lycopene, vitamins, and antioxidants. Overall, while starch is present, it is not a significant component of tomatoes.
You turn into a tomato.
When you mix tomato juice and baking soda, a chemical reaction occurs due to the alkaline nature of baking soda and the acidity of the tomato juice. This reaction produces carbon dioxide gas, which can create fizzing or bubbling. Additionally, the mixture may change color, often turning a lighter shade or even appearing more orange, as the acid-base reaction alters the pigments in the tomato juice. Overall, the combination can lead to a unique visual effect and a change in taste, making it less acidic.
Nothing happens
nothing bad happens if you tomato with milk apart from having a bad taste in your mouth
what is a topic for this?
No it's not an acid. it will cut the acidity in tomato dishes like tomato sauce or tomato soup. Honey and baking soda will do the same thing. I can't imagine an acid cutting acid.
Of course not. Pasta is a grain product and a solid whereas tomato purée is relatively liquid product that can be used as the base of many pasta sauces.If you meant to ask about "tomato paste" instead of "tomato pasta", you can use tomato paste relatively interchangeably with tomato purée, but the consistency of the result might be a little different.