International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 2 (2020)

Formulation and quality evaluation of tomato pickle prepared from tomato paste


Karvar SD, Veer SJ, Jadhav VB, Sabale BM

Tomato is one of the most popular and widely cultivated vegetables. It is a good source of fibre, lycopene, beta carotenes and vitamin C adds variety of colour and flavouring compounds. In the present research efforts were been made to formulate the process for preparation of value added product that is tomato pickle. Two treatments were been made one is with the addition of jaggary and another one is without of jaggary. Furthermore the prepared and sensorial screened product assessed for nutritive value. From the sensorial evaluation it was evident that T 1 formulation found optimum as per hedonic rating test. From the nutritional profile of pickle it was revealed that tomato pickle is rich in carbohydrate followed by protein, fat and total mineral i.e. ash. Furthermore, investigation reveals the, tomato pickle could be shelf stable up to 20 days.
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