Development of tomato glaced slices by using different sweetners
Paper Details
Development of tomato glaced slices by using different sweetners
Abstract
Tomato is a perishable crop and has high moisture content with lower shelf life. Postharvest treatments and practices are needed to extend shelf life. In current research different sweeteners were used to develop glace tomato slices, a value-added product of tomato. Tomato slices were immersed in sucrose, glucose, salt and CA (citric acid) solution at different concentration and stored at room temperature for 20hrs. Then drained out the excessive syrup and slices were placed in dryer for drying at 55 oC till a shelf stable state. Prepared glaced tomato slices were then placed in waterproof zip polythene bags and were evaluated for physicochemical and sensory attributes for storage period of six months. Results showed percent increase in pH (9.93- 14.35 %), moisture content (9.13- 12.94 %) and reducing sugar (24.29-33.57 %). Whereas percent decrease was observed in Acidity (21.02-24.64 %), Ascorbic acid (25.21-26.17 %), Non-Reducing sugar (19- 34.66 %), Color (25.29- 47.44 %), Texture (32.18- 48.10 %), Taste (25-31.25) and overall acceptability (37.50-46.25 %). Results also showed that physicochemical and sensory attributes of the glaced tomato slices was significantly affected by treatments and storage period. The Sample T3 (25% sucrose, 15% glucose, 0.2% citric acid and 0.2% salt) was found most satisfactory and acceptable in terms of quality and physicochemical characteristics. For diabetic patients, artificial sweetners may be used in future to check the acceptability.
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Copyright © 2019 by the Authors. This article is an open access article and distributed under the terms and conditions of the Creative Commons Attribution 4.0 (CC BY 4.0) license.