Development of Tomato Powder Using From Mat Drying

Abstract

The high nutnuonal value and multiple USC> of tomato (Lywper.wmm esculenlllm) in culinary preparations have made it an 1mponant vegetable outrankmg all others except potato in popularity and value. India produces about 20 million tonne~ of tomato annually. However, a ~ubstantial quantity of this is lost every year owmg to 11~ perishable nature and inadequate processing faciliucs causmg a great revenue lo5' to the country. The need i~ to develop a SUitable technolo~'Y for the processing of tomato wh1ch \~111 not only check the losse> but also generate additional revenue. Benefit to the fanners and processors will be an added advantage. Dehydrated tomato jUJce will not only involve mexpens1ve handhng and storage costS but will also be highly stable against deteriorative reaction. It can be used as base material for the preparation of baby foods, soft drinks. soup, ketchup etc. This study is basically done by keeping in mind about the increase in the shelf life of tomato to reduce the post-harvest losses as we know in lndta most of the tomato wastage. The objective were to evaluate the physico-chemical and sensory characteristics of Tomato powder Tomato powder kept for 15 days and then the agam sensory is done. Its found that the 0 day of sensory is highly acceptable.