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Vol. 12, Issue 1 (2023)

Development of instant tomato powder using different drying technology

Author(s):
B Manjula, Pooja MR, R Aruna, N Leelavathi, AK Rekha, G Shiny Niharika and M Vannur Swamy
Abstract:
Tomato is a Solanaceous fruit vegetable, believed to have its origin in tropical America. The word tomato comes from the Spanish tomato, which in turn comes from the Nahuati word tomata meaning “the swelling fruit”. It adds variety of colour and flavor to the food and also rich in medicinal values. The objective of our research is to development of Instant Tomato Powder and analysis of quality parameters. The final results shows that tomatoes were dried under tray and hot air oven drier at temperature of 60˚C with blanching of 90 °C for 30sec. Compared to hot air oven dryer, the quality parameters of tray dryer were high. Thus, different value-added products from tomato were done by using tray dryer was tomato powder. Quality parameters like moisture content, ash content, bulk density, tapered density, flowability, Carr index, swelling capacity and sensory evaluation of different tomato powders was analysed.
Pages: 2686-2690  |  633 Views  500 Downloads


The Pharma Innovation Journal
How to cite this article:
B Manjula, Pooja MR, R Aruna, N Leelavathi, AK Rekha, G Shiny Niharika, M Vannur Swamy. Development of instant tomato powder using different drying technology. Pharma Innovation 2023;12(1):2686-2690.

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