Development of ready-to-serve organic tomato powder mocktail

Abstract

Purpose: Tomato being a widely consumed fruit has the potential for meeting the increasing demand for quality fruit and vegetable juices in India and abroad. In this present scenario application of various vegetable juice powders is growing enormously. However use of organic tomatoes and its value added products are rarely seen.Objective: Hence to increase the demand and explore the possibility of developing new products the present study was carried out, to develop a product with different fruit blends by using organic tomato powder as a base material.Method: Tomato slices were dried at 50 oC for 14-16 hours in a tray drier and later milled into powder with the help of pulverizer.Results: Study showed better results for both powder and RTS juice of organic samples. Sensory evaluation showed good results with respect to all quality attributes like colour, aroma, consistency, flavor, taste, sweetness, mouthfeel and overall acceptability for all selected juice combinations however S4 (tomato powder + papaya fruit pulp) ranked first with an overall acceptability score of 8.0. Further, the highest scored sample (S4) was analyzed for bio-chemical properties, on confirming colour (∆E 0.02), TSS (12.5°Brix), pH (4.5), aw (0.9435), viscosity (5.43 cP), acidity (0.192%), vitamin C (10.00 mg/100 ml) and lycopene (0.50 mg/100 ml). Statistical analysis showed a significant differences among the samples at (P