article Open Access
Standardization and shelf life of tomato toffee with local variety tomato
Journal of Pharmacognosy and Phytochemistry · 2019 · Vol. 8(6) · pp. 361–363
Abstract
Tomato toffee with local variety was prepared using different levels of sugar, liquid glucose, butter, citric acid, pectin and was standardized. The addition of 750gm of sugar, 50gm of liquid glucose, 300gm of guava pulp, 15 gm of butter and 2.5gm of citric acid per kg tomato pulp resulted in good quality toffee with local variety tomato. The shelf life of toffee at ambient temperature was found to be for 3 months without any change in sensory characteristics and with no microbial growth.
Coffee research and impactsPhytochemicals and Antioxidant ActivitiesCitric acidSugarShelf lifePulp (tooth)Food scienceStandardizationChemistryMedicineComputer science
Citations
0
FWCI
0.00
field-weighted impact
References
0
Percentile
20%
vs. same field & year
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.