Development and suitability of tomato based value added products | [Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23 • 2023]

Author(s):

1. Umar Farooq: Department of Food Science and Technology, MNSUA, Multan, Pakistan

2. Aliza Batool: Department of Food Science and Technology, MNSUA, Multan, Pakistan

3. Afshan Shafi: Department of Food Science and Technology, MNSUA, Multan, Pakistan

4. Muhammad Shahbaz: Department of Food Science and Technology, MNSUA, Multan, Pakistan

5. Shabbir Ahmad: Department of Food Science and Technology, MNSUA, Multan, Pakistan

6. Nida Firdous: Department of Food Science and Technology, MNSUA, Multan, Pakistan

7. Muhammad Usman: Department of Food Science and Technology, MNSUA, Multan, Pakistan

8. Sibte Abbas: Department of Food Science and Technology, MNSUA, Multan, Pakistan

9. Umrah Zafar: Department of Food Science and Technology, MNSUA, Multan, Pakistan

Abstract:

Tomato (Solanum lycopersicum L.) member of Solanaceae family is a nutrient-rich source of antioxidant lycopene. It is a short-lived crop, yet it is one of the most nutritious vegetables in an individual's diet. Non-nutritive antioxidants including lycopene and polyphenols, as well as vitamins A, C, and E, are abundant in tomatoes. This research aimed to the development of tomato based value added products for long term use. Tomatoes were used to study their bioactive and biochemical makeup as well as their proximate composition and mineral profile. Tomato paste and tomato powder, two value-added products, were produced from the ripe tomato fruit. The moisture, crude fat, crude protein, fiber, ash content and carbohydrates in tomato powder were found to be of 5.81±0.312%, 2.13±1.13%, 11.47±0.88%, 7.49±0.93%, 2.52±0.34%, and 70.58±1.63%, respectively. The moisture, crude fat, crude protein, fiber, ash content and carbohydrate in tomato paste were79.12±0.21%, 1.1±0.06%, 5.93±0.03%, 5.45±0.13%, 1.76±0.06%, and 6.54±0.43%, respectively. The K, Na, Mg, Zn, Ca and Fe was measured in tomato powder as with a mean value of 1833.30±2.78mg/100g, 37.95±2.48mg/100g, 124.24±2.83mg/100g, 2.77±1.29mg/100g, 275.23±2.15mg/100g and 3.56±0.51mg/100g respectively while in tomato paste were 72.13±0.28mg/100g, 127.72±0.27mg/100g, 81.86±0.23mg/100g, 0.64±0.06mg/100g, 2.30±0.02mg/100g and 18.11±0.05mg/100g respectively. The Total Phenolic Contents in tomato powder and paste were estimated to be 76.23±2.09mg GAE/100g and 2.11±0.02mg GAE/100g, respectively. During storage, acidic flavor, increased while the color, taste and overall textural profile decreased with the increase in storage time. Concluding that at 14th day of storage, sample provided the best results in terms sensory qualities, 7th day of storage was at second number. Day 1st and 21st day were the least.

Page(s): 134-134

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023

Keywords:

Tomato , antioxidants , Totalphenoliccontent , Dried Tomato Powder

References:

References are not available for this document.

Citations

Citations are not available for this document.

Citations

Downloads

Views