Formulation and Incorporation of Tomato Powder in Selected Recipes

Jump To References Section

Authors

  • Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043 ,IN
  • Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043 ,IN

DOI:

https://doi.org/10.21048/IJND.2021.58.S3.28440

Keywords:

Functional Food, Tomato Powder, Cardio Vascular Diseases, Anitoxidants, Pasteurization, Shelf Life, Nutrient Composition.

Abstract

Tomato (Solanum lycopersicum.L) a functional food (neutraceutical) contains bioactive components like carotenoids β-carotene, lycopene, vitamins C, vitamin A and tocopherol, phenolic compounds (hydrocinnamic acid), flavonoids (narigenin, rutin) and other bio active components (glycolkaloids and lectin). These bioactive components will reduce the risk of chronic degenerative diseases like cancer, cardiovascular diseases, AIDS, Alzheimer’s disease, osteoporosis, osteoarthritis and asthma. The ripened tomato contain higher amount of lycopene and it reduces the oxidative stress. It act as an anti-carcinogenic, anti-inflammatory, antioxidant, hepatoprotective, cardio protective and anti-lumen. The post harvested losses in tomatoes were estimated to be 15 and 10% at the farmers and intermediaries level respectively. The harvesting loss was found highest (6%) as compared to grading, packaging, storing and transporting. On other hand the loss of tomato were found highest for mercantile (6.3%), retailer (1.5%), due to transportation and marketing. Processing techniques will improve the shelf life of the proaduct. The demand for tomato processing usually arises from a need to preserve the product for home use, out of season to add value for extra income. The current processing techniques carried out is low temperature processing, high pressure processing, pasteurization and quality control. The basic preservation principle behind all these products is to remove water by boiling to heat the product to destroy enzymes and microorganisms and concentrate the product so that contaminating microorganism cannot re-grow. Hence the present study was carried out to formulate the tomato powder by adopting different drying process like spray drying, foam drying, cabinet drying and solar dryer. The characteristics, nutrient composition, shelf life of the tomato powder was studied, formulated tomato powder was incorporated in different selected recipes.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Published

2022-02-01

How to Cite

C., A., & Pl., S. S. (2022). Formulation and Incorporation of Tomato Powder in Selected Recipes. The Indian Journal of Nutrition and Dietetics, 58(3), 149–159. https://doi.org/10.21048/IJND.2021.58.S3.28440

 

References

Haile, A. and Safawo, T. Shelf life and quality of tomato (Lycopersicon esculentum Mill.) fruits as affected by different Packaging Materials. Af. J. Fd. Sci., 2017, 12, 21-27. DOI: https://doi.org/10.5897/AJFS2017.1568

Siddick, S.A. and Ganesh, S. Spray drying technology for producing fruit powders from tomatoes and tamarillo. In XXIX International Horticultural Congress on Horticulture: Sustaining Lives, Livelihoods and Landscapes (IHC2014): 2014, 1120, 343-348. DOI: https://doi.org/10.17660/ActaHortic.2016.1120.52

Abdulmalik, I.O., Amonye, M.C., Ambali, A.O., Umeanuka, P.O. and Mahdi, M. Appropriate technology for tomato powder production. Int. J. Engin. Invent., 2014, 3, 29-34.

Charanjeet, K., George, B., Deepa, N., Singh, B. and Kapoor, H.C. Antioxidant status of fresh and processed tomato. J. Fd. Sci. Technol., 2004, 41, 479-486.

Goula, A.M. and Adamopoulos, K.G. Stability of lycopene during spray drying of tomato pulp. LWT-Fd. Sci. Technol., 2005, 38, 479-487. DOI: https://doi.org/10.1016/j.lwt.2004.07.020