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 4 (2020)

Development of methodology for the production of tomato powder and evaluation of antioxidant activity of tomato powder


Zanab Arif Butt, Shahid Bashir, Muhammad Imran, Muhammad Abuzar Masood

Tomato (Solanum lycopersicum) is a vegetable as well as fruit. Tomato contain many vitamins and minerals that are essential for healthy life. The important content like fiber, potassium, choline and folate that are support heart health and minimize the risk of cardicascular and many type of cancer or other diseases e.g. diabetes, blood pressure, eye diseases. Tomatoes are sensitive to extreme heat, humidity, insects and many other environmental hazards so pre or post-harvest loss of tomatoes occur. Increase the shelf life of tomato or for long-term use of tomatoes, tomatoes converted into powder form by use unique or fast technique that is spray dryer. Then different analysis of powder was done.
Pages : 127-130 | 255 Views | 70 Downloads