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Development of Lycopene rich Products from Tomato

Mayengbam, Shyamchand Singh (2008) Development of Lycopene rich Products from Tomato. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Tomato (Lycopersicon esculentum) is one of the most popular of vegetables, used as a salad, in food preparations, and as juice, soup, puree, ketchup or paste. Lycopene is the principal carotenoid, causing the characteristic red hue of tomatoes. Tomato lycopene content varies considerably, reflecting the influence of variety (generally genetic factors), maturity, and both agronomic and environmental conditions during growing. Tomatoes and tomato-based foods account for more than 85% of all the dietary sources of lycopene. Several epidemiological studies report that lycopene-rich diets have beneficial effects on human health. A possible role has been suggested for tomatoes and tomato products in preventing cardiovascular disease and protecting against some types of cancer (based on lycopene content). Commercial processing of tomato produces a large amount of waste at various stages. Tomato pomace constitutes the major part of the waste that comes from the pulper. The wet pomace contains 33% seed, 27% skin and 40% pulp while the dried pomace contains 44% seed and 56% pulp and skin. Pomace consists of skin that could be utilized for extracting lycopene. The investigation focuses on the utilization of lycopene rich tomato pulp and skin as a nutraceutical food ingredient. The project mainly targets on the evaluation of lycopene content for different processing treatments and its stability during storage.
Uncontrolled Keywords: tomato tomato products lycopene rich products
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 03 Tomato
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Nov 2008 06:12
Last Modified: 28 Dec 2011 10:06
URI: http://ir.cftri.com/id/eprint/8838

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