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Preparation of instant tomato pickle mix and evaluation of its storage stability.

Narsing Rao, G. and Prabhakara Rao, P. G. and Balaswamy, K. and Rao, D. G. (2011) Preparation of instant tomato pickle mix and evaluation of its storage stability. International Food Research Journal (18). pp. 589-593.

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Abstract

Studies were conducted for preparation of instant tomato pickle mix (ITPM) by blending optimized levels of tomato powder (TP) and other spice ingredients. The TP and ITPM were assessed for their storage stability. Titrable acidity and protein content in ITPM was found to be 4.8 and 12%; calcium and iron contents were found to extent of 318 and 11.7 mg /100g respectively in the pickle mix. Total polyphenol content increased (1026 to 1608 mg/100g) and lycopene content decreased (14.01 to 5.2 mg/100g) in samples packed in PE pouches during storage for six months. The critical moisture content of ITPM was 12.20%, equilibrating at 50% RH indicated its shelf-stability at room temperature. Sensory analysis of reconstituted instant tomato pickle mix packed in MPE pouches with cooked rice scored very good (8.1) after six months of storage.

Item Type: Article
Uncontrolled Keywords: Tomato powder, instant tomato pickle mix, lycopene, polyphenols, sorption isotherms
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments > 02 Pickle
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jan 2012 06:03
Last Modified: 30 Dec 2016 12:38
URI: http://ir.cftri.com/id/eprint/10517

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