Nutritional And Compositional Changes In alpha-Tomatine Rich (Solanum Lycopersicum).

Geethanjali, P. and Om, Prakash and Amarjeet, Kaur and Chauhan, A. S. and Kudachikar, V. B. (2021) Nutritional And Compositional Changes In alpha-Tomatine Rich (Solanum Lycopersicum). Indonesian Food and Nutrition Progress, 18 (1). pp. 16-24.

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Abstract

The study aimed to develop and evaluate the storage stability of α-Tomatine rich ready-to-serve (RTS) beverages Keywords: α-tomatine; chlorophyll; green tomato juice; RTS Beverage; storage stability; overall acceptability from green tomato juice at low temperatures (LT, 4±1°C) up to 90 days.The results indicated the α-tomatine content in green tomato juice and RTS beverage was found to be 43.23±3.59 mg/100 mL and 3.94±0.21 mg/100 mL, respectively. The stability of the product stored in a Brown glass bottle (BB) container was excellent with better retention of α-Tomatine (2.31±0.29 mg/100 mL), total phenolic content (1.42 mg GAE/100 mL), ascorbic acid (17.66 mg/100 mL), total chlorophyll (1.07 mg/100mL) and viscosity (15.46 cp), with high sensory scores (7.6) as compared to the quality of the product (with 6.8 sensory scores) stored in a white glass bottle (WB) container. The microbial counts of products stored in both containers after 90 days are indicated within the permissible limit.

Item Type:	Article
Uncontrolled Keywords:	α-tomatine; chlorophyll; green tomato juice; RTS Beverage; storage stability; overall acceptability
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 23 Vegetables > 03 Tomato
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Mar 2022 11:02
Last Modified:	29 Mar 2022 11:02
URI:	http://ir.cftri.res.in/id/eprint/15166

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