home icon user icon
Welcome to International Network for Natural Sciences | INNS Pub.
Home My Account
Submit Manuscript
double_slash
breadcumb_bg

Development of tomato glaced slices by using different sweetners

Paper Details

Research Paper 01/11/2019
Views (450) Download (25)
current_issue_feature_image
publication_file

Development of tomato glaced slices by using different sweetners

Nouman Khan, Said Wahab, Arsalan Khan, Muhammad Zeeshan, Falak Naz Shah, Muhammad Ali Khan, Abid Shah Shinwari
Int. J. Biosci.15( 5), 147-154, November 2019.
Certificate: IJB 2019 [Generate Certificate]
Key: GlaceStorageSweetenerTomato

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.

Cover PDF

Divya AR, Jayashree S, Bhogi B. 2014. Effect of storage methods on the nutritional quality of sapota candy. Asian Journal of Dairy and Food Research 33(2), 104-108.

Hasanuzzaman M, Kamruzzaman M, Mominul I, Sultana AAK, Rahman MML, Lisa A, Paul DK. 2014. A Study on Tomato Candy Prepared by Dehydration Technique Using Different Sugar Solutions. Food and Nutrition Sciences 5, 1261-1271.

Tamunu NJE. 2015. Effect of Packaging Materials, Storage Conditions on the Vitamin C and pH Value of Cashew Apple (Anacardium occidentale L.) Juice.  Journal of Food and Nutrition Science 3(4), 160-165.

Jones VP. 2010.  Historical narrative of the canning industry in British Columbia’s southern interior. Retrieved from http://hdl.handle.net/2429/306.86

Khan MR. 2012. Osmotic Dehydration Technique for Fruits Preservation—A Review. Pakistan Journal of Food Science 22, 71-85.

Kumar PS, Sagar VR. 2008. Quality of osmo-vac dehydrated ripe mango slices influenced by packaging material and storage temperature. Journal of Scientific & Industrial Research 67, 1108-1114.

Mirza I. 2007. Tomato paste plant to be set up at Killa Saifullah. Available at http://www.pakissan.com/english/news/newsDetail php?newsid=15041 (Accessed on 31 August, 2007).

Pedro AMK, Ferreira MMC. 2007. Simultaneously calibrating solids, sugars and acidity of tomato products using PLS2 and NIR spectroscopy. Analytica Chimica Acta 595, 221-227.

Ministry of National Food Security and Research. 2015. Agriculture statistics of Pakistan.

U.S.D.A 1991. US Standards for Grades of Fresh Tomatoes. USDA, Agricultural Marketing Service, Washington DC.

Zia A, Ayub M. 2012. Quality evaluation of melon cubes preserved in sweetener solution. M.Sc. Thesis. Food Science and Technology Department, University of Agriculture Peshawar.

Submit Manuscript