Development of technology for preparation of instant tomato (Solanum lycopersicum L.) soup mix powder

Abstract

The present investigation entitled “Development of technology for preparation of instant tomato (Solanum lycopersicum L.) soup mix powder” was aimed to evaluate effect of thickening agents on physico – chemical parameters of instant tomato soup mix powder and effect of storage on quality of instant tomato soup mix powder. The experiment was conducted for preparation of instant tomato soup mix powder by combinations of different concentration of thickening agents [Four concentration of xanthan gum – (0.5%, 1.0%, 1.5%, 2.0%), Four concentration of potato starch – (1.0%, 2.0%, 3.0%, 4.0%), Pectin – 0.5% (control)]. The results of present investigation indicate that instant tomato soup mix powder can be prepared by blending tomato powder (50g), onion powder (5g), garlic powder (2g), coriander leaf powder (2g), salt (10g), sugar (23g), red chilli powder (3g), black pepper (2g), citric acid (1g), edible oil (2ml) along with 1.5% xanthan gum and 2.0% potato starch (T11). Instant soup mix powder blended with 1.5% xanthan gum + 2.0% potato starch (T11) rated best treatment on the basis of higher nutritional as well as sensory qualities.