Nutritional evaluation shelf-life and utilization of tomato powder and puree
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Date
2008
Authors
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Journal ISSN
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Publisher
CCSHAU
Abstract
The present investigation was conducted to study nutritional
composition of two tomato genotypes (HAS-7 and ARTH-3), to develop
puree and powder and study their nutritional composition, utilization
and shelf-life. Tomato powders were prepared by giving pre-treatments
of either CaCl2 (2%) or KMS (1%) and then dried in sun or oven
(600±5). All the tomato powders and puree were found organoleptically
acceptable. Mean scores of organoleptic evaluation were higher for
colour, appearance, aroma and taste in the KMS treated oven dried
powders of both genotypes. These two types of tomato powder as well
as puree prepared from both genotypes were selected for six shelf life
study of month at room temperature.
Raw tomatoes of genotype HAS-7 and ARTH-3 contained 5.90
and 6.78, 31.33 and 27.82 and 3.12 and 4.03 mg per 100 g of
-carotene, ascorbic acid and lycopene content, respectively.
Content of -carotene, ascorbic acid and lycopene was
69.22-77.78, 211.79-279.71 and 44.77-49.94 mg/100g in tomato
powder and 24.85 and 25.93, 83.20 and 81.46 and 14.38 to 17.20 in
puree, respectively. The puree and powder was used for development of
products including tomato soup, tomato punch, curry vegetable, dry
vegetable and potato wafers (tomato flavoured) were acceptable
organoleptically.
Shelf life study indicated that there was gradual decrease in
lycopene content and significant reduction in ascorbic acid and
-carotene during storage of tomato puree and powder for six months.
By the end of third month of storage period ascorbic acid was 53.84
and 52.02, 132.65 and 117.09 mg per100 g and at sixth month it was
23.13 and 23.42, 58.71 and 51.48 mg per 100 g in tomato puree and
powders prepared from HAS-7 and ARTH-3, respectively. The retention
of -carotene after six months of storage was 65 and 45 per cent in
tomato puree and powders prepared from HAS-7 and ARTH-3,
respectively. Tomato powders and puree were found to be
organoleptically acceptable and microbiologically safe upto six months.
These tomato powder and puree can be used to replace fresh tomatoes
during off season. They can also serve as good source of nutrients
specially of lycopene -carotene and vitamin C in the diets and will also
helps in reduction of post harvest losses of tomato.
Description
Keywords
Nutritional, Evaluation, Shelf-life, Tomato, Powder, Puree, Ascorbic acid, -carotene, Lycopene