National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Tomato is a che fly available vegetable in India and several techniques are available in the market for processing of tomato. However, in this study we have tried to investigate cost effective procedure for preparation of tomato paste by using vacuum drying. Tomato paste was prepared and its sensory evaluation exposed that the prepared tomato paste by same procedure was acceptable for consumption. Determination of content of lycopene, beta-carotene, ascorbic acid, acidity and TSS revealed that 50C and 250C temperatures were suitable for long time storage of paste while 500C, 750C and 1000C temperatures were not suitable for long time storage of paste. During storage time the content of lycopene, beta-carotene and ascorbic acid was found to be declining while percent acidity was found to be increasing with increasing temperature more than 250C. Similarly, TSS of paste was found to be declining with increasing temperature. In conclusion investigated vacuum drying procedure for tomato paste preparation could be used for commercial value.
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