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ISSN Print: 2394-7500, ISSN Online: 2394-5869, CODEN: IJARPF

Impact Factor: RJIF 5.2

International Journal of Applied Research

Vol. 1, Issue 12, Part I (2015)

Development of Tomato leather from Ingredients Level in Low Calorie-High Calcium

Author(s)
Parimita, Madhav Kumar
Abstract
Low calorie high calcium Tomato fruit leather was developed using calcium carbonate powder for calcium enrichment, as source of geriatric nutrition. Randomized block design was used for selecting the levels of ingredients in the experimental run. The product was evaluated for sensory characteristics namely colour, taste, body and texture, flavour and overall acceptability. Results exhibited that the sensory scores ranged between 6.35-8.35, 6.5-8.1, 6.8-8.2, 7.98-8.35 and 6.3-8.2 for colour and appearance, taste, body and texture, flavour and overall acceptability, respectively. Calcium had significant effect on taste and body and texture. The optimum levels of ingredients for Low calorie-high calcium tomato leathers were 0.5, 1.5 and 1.5% of calcium carbonate powder for treatments T1, T2 & T3 respectively.
Pages: 599-601  |  602 Views  26 Downloads
How to cite this article:
Parimita, Madhav Kumar. Development of Tomato leather from Ingredients Level in Low Calorie-High Calcium. International Journal of Applied Research. 2015; 1(12): 599-601.
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