Development of process technology for making tomato powder and its quality evaluation

Srivastava, A; Adamala, S; Kumar, S

Development of process technology for making tomato powder and its quality evaluation

Srivastava, A

Adamala, S Kumar, S

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Publication Type:: Journal Article
Citation:: Indian Journal of Ecology, 2016, 43, (2), pp. 533-536
Issue Date:: 2016-12-01

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Field	Value	Language
dc.contributor.author	Srivastava, A https://orcid.org/0000-0002-3963-265X
dc.contributor.author	Adamala, S
dc.contributor.author	Kumar, S
dc.date.accessioned	2022-08-13T07:37:06Z
dc.date.available	2022-08-13T07:37:06Z
dc.date.issued	2016-12-01
dc.identifier.citation	Indian Journal of Ecology, 2016, 43, (2), pp. 533-536
dc.identifier.issn	0304-5250
dc.identifier.uri	http://hdl.handle.net/10453/160078
dc.description.abstract	The objective of this study was to analyse the physio-chemical and nutritional quality of a tray dried tomato powder with three chemical treatments namely potassium meta-bisulphite (KMS), calcium chloride (CaCI2) and combination of these two at different concentrations. The results indicated that the moisture content of tomato slices decreased rapidly with the increase in drying time from 1 hr to 10 hr using different concentrations of KMS, CaCI2 and KMS+CaCI2. At 11 hr, the moisture content attained a steady state for all the samples. Further, the quality of processed tomato powder with different KMS, CaCI2 and KMS+CaCI2 concentrations was tested in terms of lycopene (mg/100 gm), ash content (%), dehydration ratio, rehydration ratio, pH, % recovery, and vitamin C along with the raw controlled sample. It is concluded that overall quality of tomato powder was good in combination of KMS+CaCI2 as compared to KMS and CaCI2. Similarly, 0.2g KMS+1.0g CaCl2/100g concentration gave better quality than the 0.1 g KMS+0.5g CaCI2/100g and 0.3g KMS+1.5g CaCI2/100g.
dc.language	en
dc.relation.ispartof	Indian Journal of Ecology
dc.rights	info:eu-repo/semantics/closedAccess
dc.subject	0602 Ecology
dc.title	Development of process technology for making tomato powder and its quality evaluation
dc.type	Journal Article
utslib.citation.volume	43
utslib.for	0602 Ecology
pubs.organisational-group	/University of Technology Sydney
pubs.organisational-group	/University of Technology Sydney/Faculty of Science
pubs.organisational-group	/University of Technology Sydney/Faculty of Science/School of Life Sciences
utslib.copyright.status	closed_access	*
dc.date.updated	2022-08-13T07:37:06Z
pubs.issue	2
pubs.publication-status	Published
pubs.volume	43
utslib.citation.issue	2

Abstract:

The objective of this study was to analyse the physio-chemical and nutritional quality of a tray dried tomato powder with three chemical treatments namely potassium meta-bisulphite (KMS), calcium chloride (CaCI2) and combination of these two at different concentrations. The results indicated that the moisture content of tomato slices decreased rapidly with the increase in drying time from 1 hr to 10 hr using different concentrations of KMS, CaCI2 and KMS+CaCI2. At 11 hr, the moisture content attained a steady state for all the samples. Further, the quality of processed tomato powder with different KMS, CaCI2 and KMS+CaCI2 concentrations was tested in terms of lycopene (mg/100 gm), ash content (%), dehydration ratio, rehydration ratio, pH, % recovery, and vitamin C along with the raw controlled sample. It is concluded that overall quality of tomato powder was good in combination of KMS+CaCI2 as compared to KMS and CaCI2. Similarly, 0.2g KMS+1.0g CaCl2/100g concentration gave better quality than the 0.1 g KMS+0.5g CaCI2/100g and 0.3g KMS+1.5g CaCI2/100g.

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http://hdl.handle.net/10453/160078