Archives

Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2019, Volume : 7, Issue : 4
First page : (478) Last page : (484)
Article doi: : http://dx.doi.org/10.18782/2320-7051.7540

Development of Tomato Bar for Different Culinary Uses

R. Bharathi*, R. Vidyalakshmi, R. Jagan Mohan, S. Anandakumar
Indian Institute of Food Processing Technology, Pudukkottai Road, Thanjavur-613 005, Tamil Nadu, India
*Corresponding Author E-mail: rvidya@iifpt.edu.in
Received: 1.06.2019  |  Revised: 4.07.2019   |  Accepted: 10.07.2019  

 ABSTRACT

In this study the main aim is to develop a tomato bar for different culinary uses. Standard procedures were adopted for preparing the fruit bar. Tomato bar (15.33%Moisture) is a unique product,as for the extension of research fruit bars available only on fruit based and this tomato bar is value added produced from vegetable. Various analysis (proximate composition, lycopene content, physio-chemical parameters, sensory quality evaluation, packaging parameters, reducing sugars) were performed to evaluate the overall virtues of tomato fruit bar. Results showed that the tomato bar to be rich in protein, low calorie (0.02g/100g), enriched with vitamin C(62.34mg/g) and carbohydrates with good energy value. Textural quality of tomato bar was observed to be good due to its reducing sugar content (36.66%), thus rendering it suitability for chewing and bite. The rehydration ratio (1.003) is also found to know the dissolving nature during cooking. The prepared tomato bar was incorporated in culinary forms like sambhar, chutney, sauce, sandwich preparations and the sensory evaluation was performed. Results generated in this study suggest that the tomato bar may be expected to fulfil the requirements of health conscious consumers, satisfy fast food eaters, reduce post-harvest loss, and increase in economic returns of farmers and producers.

Keywords: Tomato bar, Sensory, Low calorie, Rehydration ratio

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Bharathi, R., Vidyalakshmi, R., Jagan Mohan, R., & Anandakumar, S. (2019). Development of Tomato Bar for Different Culinary Uses, Ind. J. Pure App. Biosci. 7(4), 478-484. doi: http://dx.doi.org/10.18782/2320-7051.7540