UTILIZATION OF GUAR GUM IN THE PREPARATION OF TOMATO SAUCE POWDER
KrishiKosh
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Title |
UTILIZATION OF GUAR GUM IN THE PREPARATION OF TOMATO SAUCE POWDER
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Creator |
SHARATH, E
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Contributor |
UMA MAHESWARI, K
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Subject |
flavourings, vegetables, gums, sampling, biological phenomena, cellulose products, hydration, animal husbandry, additives, economic resources
GUAR GUM, TOMATO, SAUCE POWDER |
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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 |
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Date |
2016-06-01T14:25:24Z
2016-06-01T14:25:24Z 2011 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/66552
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Language |
en
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Relation |
D8927;
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Format |
application/pdf
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Publisher |
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY
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