Logo
International Journal of
Food Science and Nutrition
ARCHIVES
VOL. 5, ISSUE 4 (2020)
Development of methodology for the production of tomato powder and evaluation of antioxidant activity of tomato powder
Authors
Zanab Arif Butt, Shahid Bashir, Muhammad Imran, Muhammad Abuzar Masood
Abstract
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.
Download
Pages:127-130
How to cite this article:
Zanab Arif Butt, Shahid Bashir, Muhammad Imran, Muhammad Abuzar Masood "Development of methodology for the production of tomato powder and evaluation of antioxidant activity of tomato powder". International Journal of Food Science and Nutrition, Vol 5, Issue 4, 2020, Pages 127-130
Download Author Certificate

Please enter the email address corresponding to this article submission to download your certificate.