Processing technology for tomato powder

Preservation of foods as powder concentrate has received increased attention in recent years. Technology of drying vegetables is already in use but use of this in the powder form is not yet entered in the Indian kitchen. In the present study three varieties of tomatoes were studied for they physico - chemical parameters. In this book a sincere attempt has been made by the author to dehydrate tomatoes by two methods viz., oven and sun drying. These two methods are low cost drying methods which can be used by the house wives. Tomato powder was prepared and recipes evaluated for their organoleptic characteristics like appearance, color, flavor, texture, taste and overall acceptability. Shelf life of powder was studied in terms of chemical and sensory parameters. From sensory evaluation of recipes prepared by using tomato powder and fresh tomatoes by using viz., chutney, dosa, soup, burfy, rice, etc. There was no significant difference between the two. The dehydrated powder was packed in polythene bags and kept in glass bottles at room temperature. Contents : physico - chemical parameters, urbanization, convenience foods, preservations.

Autorentext
Dr. Mrs. G. Nagamani, born in Kandukur, Prakasham District, Andhra Pradesh,India she obtained her post graduation in 1998 in Food Science and Nutrition from University of Agricultural Sciences, Dharwad, Karnataka. she obtained Ph.D in 2006 from S.V.University. Tirupati. At present she is working as Lecturer in SPW College,Tirupati.