Tomato is one of the most important protective food crops in India. It is grown in 865,000 ha area with total production of 18.2 MT (Anonymous, 2013). So the present study is undertaken to study the physico-chemical characteristics and Effect of albumin concentration and whipping time on foam density of tomato pulp. Physico-chemical analysis of the pulp was carried out in the laboratory. Evaluation of pH, acidity, moisture content, TSS, foam density and stability was done. The foam density decreased to approximately 0.682 and 0.33g/cc after 4min of whipping when egg albumin concentration was 1.5% and 4.5% respectively. Foam density decreased with increased whipping time. After the initial decrease, however, as light increase in the foam density was observed after 7 min of whipping. Tomato pulp of optimum foam density was formed after 4.5min of whipping. The moisture content, pH, acidity and TSS of untreated tomato pulp were 95.30% w.b., 3.902, 0.29 and 5°brix respectively. Similarly, the values for foam dried tomato pulp were 94.35 % w.b., 3.945, 0.23 and 5°brix respectively. Similarly, the values for foam dried tomato pulp were 94.35 % w.b., 3.945, 0.23 and 5°brix respectively. Drying temperatures within the experimental range of 60°C - 80°C did not significantly affect the textural properties and shrinkage of foams.

Download this article as