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UTILIZATION OF GUAR GUM IN THE PREPARATION OF TOMATO SAUCE POWDER

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Title UTILIZATION OF GUAR GUM IN THE PREPARATION OF TOMATO SAUCE POWDER
 
Creator SHARATH, E
 
Contributor UMA MAHESWARI, K
 
Subject flavourings, vegetables, gums, sampling, biological phenomena, cellulose products, hydration, animal husbandry, additives, economic resources
GUAR GUM, TOMATO, SAUCE POWDER
 
Description Tomato is one of the most popular and widely grown vegetable crop in the world
due to their distinctive pleasant flavor, good source of ascorbic acid and carotenoids.
Lycopene is the carotenoid present in tomatoes which gives its characteristic colour and the
most promising implications for human nutrition and health.
Product diversification is the need of the hour due to rapid changes in socioeconomic
living patterns in the cities. Further more, with the increase in life expectancy as
well as standard of living, people now, not only require convenience but also anticipate
health benefits from the foods.
Plant gums and mucilages possibly belong to a functional group. Plant gums are
mostly exudates which may be produced at the site of injury to the plant, while mucilages
are found in different parts of the plant particularly in seeds and bark. Guar gum is a white
to creamy coloured free flowing powder and free from extraneous matter. Its ability to
suspend solids, to bind water by hydrogen binding and form strong tough films accounts for
its rapid growth and uses in various industries. Keeping in view the utilization of guar gum,
nutrition and health benefits of tomatoes, the present work has been carried out to develop
guar gum based tomato sauce powder.
The optimum cooking time of tomatoes was standardized as 3 min as it had
maximum pulp recovery and solid recovery at this period.
Tomato sauce was prepared according to the standard recipe given by Srivastava
(1994) and then the hydrocolloid guar gum was added in different concentrations i.e.0.5%,
1.0% and 1.5%. As the sauce above 0.5% concentration has attained thick consistency, the
concentration of guar gum was reduced and the concentration of 0.2% and 0.5% was done
which resulted in a very good consistency of sauce.
Tomato sauce powder was prepared and standardized by mixing tomato powder
with different spice powders along with sugar, salt and chilli powder. Then the
hydrocolloid guar gum was added in different proportions i.e.0.5%, 1%, and 1.5% etc.
Various Physico-chemical and nutritional properties like colour, viscosity,
moisture, protein, fat, carbohydrate, fiber, ash, sodium, carotenoids, titrable acidity and
TSS were analyzed for tomato pulp, tomato sauce and tomato sauce powder using standard
methods of AOAC etc.
The sensory evaluation of tomato sauce and tomato sauce powder was carried out
by using nine- point hedonic scale before and after the storage period. The shelf life studies
were conducted for one month for tomato sauce and for two months for tomato sauce
powder and again the sensory evaluation was carried out for both the tomato sauce and
tomato sauce powder.
The lightness, hue and brightness values of tomato pulp were 20.87, 22.21 and
14.17 respectively. In tomato sauce the lightness values of control and experimental
samples i.e. G1 and G2 are 22.07, 23.51 and 25.58. The hue value of control and
experimental samples i.e. G1 and G2 are 20.75, 20.60 and 18.25 and the brightness values
of control and experimental samples i.e. G1 and G2 are 13.22, 13.17 and 11.10
respectively.
The ‘L’ values of tomato sauce powder in the control and experimental samples i.e.
SPG1, SPG2 and SPG3 were 59.95, 60.21, 60.31 and 60.40 respectively. The Hue values
were 20.67, 20.58, 20.15 and 19.76 for control, SPG1, SPG2 and SPG3 respectively. The
Brightness values were 32.35 (control), 32.23 (SPG1), 32.20 (SPG2) and 31.96 (SPG3) for
control and the experimental samples.
The viscosity function data of tomato sauce and reconstituted tomato sauce
revealed that viscosity decreased with increased shear rate. Among the tomato sauce
samples i.e control, G1 and G2 the viscosity was found to be highest for all the samples at
lowest shear rates i.e. 7.8726 N, 9.3394 N and 14.591 N and lowest at maximum shear rates
that is 1.447 N, 2.059 N and 3.289 N.
For the tomato sauce powder samples i.e. SCP, SPG1, SPG2 and SPG3, the
viscosity was found to be 7.8726 N, 8.7135 N, 9.6944 N and 10.321 N at lowest shear rates
and at the maximum shear rate it was found to be 1.447 N, 1.4826 N,1.9863 N and 2.8625
N for SCP,SPG1, SPG2, SPG3samples respectively.
The moisture, protein, fat, carbohydrate and fiber content in tomato pulp were
94.70g%, 1.00g%, 0.10g%, 3.50g% and 0.90g% respectively. The ash, sodium,
carotenoids, titrable acidity and TSS content of tomato pulp were 0.60 mg%, 6.80 mg%,
351μg, 1.59% and 4.20 0 Brix respectively.
Among the tomato sauce samples the moisture content in control and experimental
samples i.e. G1 and G2 were 84.10g%, 80.90g% and 78.96g% respectively. The protein
content of control sample was 1.27g% and 1.30g% in G1 and 1.32g% in G2 samples. The
fat content was 0.25g% in control sample and it was 0.25g% and 0.24g% in G1 and G2
samples respectively. The carbohydrate content in control and experimental samples i.e. G1
and G2 was 10.52g %, 14.17g% and 16.25g% respectively. The fiber content in control
sample was 0.97g% and in experimental samples i.e. G1 and G2 it was 1.10g% and 1.18g%
respectively. The ash content was found to be 2.11mg/100g for control sample and it was
2.14mg/100g and 2.17mg/100g for the experimental samples i.e. G1 and G2 samples. The
Sodium content was 7.66mg/100g in both the control and the experimental samples i.e.G1
and G2 respectively. The carotenoid content for control sample was 254.20 μg/100g and for
the experimental samples i.e. G1 and G2 it was found to be 254.10 μg/100g and 254.00
μg/100g. The titrable acidity was found to be similar for both the control and the
experimental samples i.e. for G1 and G2 (2.93mg/100g).
The TSS content was 26.330 Brix, 27. 330 Brix and 27.500 Brix respectively in control and
G1 and G2 samples.
Among the tomato sauce powder samples the moisture content was 4.46g% in
control sample and in the experimental samples i.e. SPG1,SPG2 and SPG3 it was
4.06g%,4.03g% and 3.53g% respectively. Protein content in control sample was 10.30g%
and it was 10.33g%, 10.34g% and 10.36g% in SPG1, SPG2 and SPG3 samples. The fat
content was 2.43g% in control, SPG1 and SPG2 samples and it was 2.44g% in SPG3
sample. The carbohydrate content in control and the experimental samples i.e. SPG1,
SPG2 and SPG3 was 68.69g%, 70.48g%, 71.12g% and 71.42g% respectively. The fiber
content in control sample was 3.06g% and in the experimental samples i.e. SPG1, SPG2,
SPG3 it was 3.23g%, 3.26g% and 3.36g% respectively. The ash content was 9.12mg/100g,
9.19mg/100g, 9.24mg/100g and 9.31mg/100g respectively in control and the experimental
samples i.e. SPG1, SPG2 and SPG3. The sodium content was 8.60mg/100g in control,
SPG1 and SPG3 samples and 8.59mg/100g in SPG2 sample. The carotenoids content in
control and experimental samples i.e. SPG1, SPG2 and SPG3 was 432μg/100g,
431.60μg/100g, 431.60μg/100g, and 431.30μg/100g respectively. The titrable acidity of
control and SPG1 samples was 3.91% and in SPG2 and SPG3 it was 3.92% respectively.
The TSS content was 25.660Brix, in control sample and in the guar gum incorporated
samples i.e.SPG1, SPG2 and SPG3 it was 26.000Brix, 27.330Brix and 27.660Brix
respectively.
Statistically significant differences at a P
 
Date 2016-06-01T14:25:24Z
2016-06-01T14:25:24Z
2011
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/66552
 
Language en
 
Relation D8927;
 
Format application/pdf
 
Publisher ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY