Journal of Food Science and Nutrition

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Research Article - Journal of Food Science and Nutrition (2022) Volume 5, Issue 3

Nutritional evaluation of tomato powder.

An Investigation was undertaken to study physical parameters of two varieties of tomato (Angoorlata and Azad T6) and nutritional evaluation of tomato powder. The physical parameters included in the study were, size, shape, colour, locule number, pericarp thickness, flesh, skin, seed, edible index and waste index. The physical parameters of two varieties differed significantly. In this study, tomato samples were blanched as a pre-treatment and after blanching tomato slices were subjected to two drying methods (sun and hot air oven). Nutritional content of tomato powder were analysed by using AOAC (2005) methods. Moisture content in tomato powder was comparatively higher in sun drying than hot air oven drying. Sun dried and hot air oven dried Angoorlata tomato powder contains 7.4% and 5.8% moisture respectively. Sun dried and hot air oven dried Azad T6 tomato powder contains 6.5% and 5.43% moisture respectively. Hence it was clear that moisture content in different varieties of tomato powder depended on drying methods. Lycopene content was significantly affected by drying method hot air oven dried Angoorlata tomato powder contain 1.74 mg/100 gm while sun drying contain 2.41 mg/100 gm. Lycopene content in sun dried and hot air oven dried AzadT6 tomato powder contain 2.17 mg/100 gm and 1.83 mg/100 gm respectively. It was clear that sun dried tomato powder had highest lycopene. Sensory evaluation revealed the overall acceptability of Angoorlata dried in hot air oven were found to be more than AzadT6 tomato powder dried in hot air oven.

Author(s): Sachna Shah*, Rashmi Singh, H.G. Prakash

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