Development of technology for preparation of fortified tomato (Solanum lycopersicum L.) beverage

Abstract

The present investigation entitled “Development of technology for preparation of fortified tomato (Solanum lycopersicum L.) beverage” was aimed to evaluate the sensory as well as nutritive quality of developed product during storage. For preparation of tomato beverage using different levels of calcium chloride (C1- control, C2 - 0.5%, C3 - 1.0% and C4- 1.5%) and xanthan gum (X1- control, X2- 0.25%, X3- 0.50%, X4- 0.75% and X3- 1.00%). The experiment was laid out using completely randomized design with factorial concepts. Overall findings of investigation revealed that tomato beverage can be prepared using 1.0 per cent calcium chloride with 0.5 per cent xanthan gum (C3X3) was found better. The tomato beverage can be successfully stored for a period of 6 months in glass bottle without much changes in physico-chemical, sensory and microbial quality.