Evaluation of vacuum dried tomato paste and storage study in ambient temperature
Renge BB, Solanke GM, Latpate VN, Kanade SS, Singh Sk
Tomato is an important fruit or vegetable in daily diet. This study deals with tomato paste were prepared using vacuum dryer. There is different variable being vacuum temperature (65°c, 70°c, 75°c) and pressure (700 mmHg) and time (1.00 hr). The determine proximate analysis and sensory evaluation. Result shows that combination of vacuum dryer 70°c temperature, 1hr time produced the best result in term of lycopene, viscosity, vitamin c and Sensory attributes. The sample T2 was found to be superior to the other samples and selected for storage study (0 Day to 90 Day). This sample was stored in glass bottle. Microbial analyses and Sensory evaluation were also carried out. Result shows that the total plate count for the selected sample was found to be nil up to 0 days of storage at room temperature and yeast and mold count were not detected up to 60 days. But the total plate count had appeared to be 1.2 X 102 on 30 days of storage and 5.1 X102 till 90 days. Whereas the yeast and mold were found on 90 days at level of 1.0 X 102. Selected sample was found to be low for susceptibility to microbial growth in terms of total plate count and yeast/mold count. Sensory evaluation after 60 days there was changes observed and the product was acceptable.