ICAR Research Data Repository for Knowledge Management
Development and evaluation of antioxidant activity of tomato based confectionery
KRISHI: Publication and Data Inventory Repository
View Archive Info| Field | Value | |
| Title |
Development and evaluation of antioxidant activity of tomato based confectionery
Not Available |
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| Creator |
Soma, S.
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| Subject |
Fudge Sensory quality Antioxidant activity Microbial count Consumer acceptability
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| Description |
Not Available
Three variations of tomato fudge were prepared using tomato powder at different proportions with sugar, whole milk and honey and evaluated for sensory quality, antioxidant activity, microbial count and consumer acceptability. It was observed that the fudge prepared by using 1-3 g of tomato powder were having higher sensory scores while antioxidant activity was found highest in fudge having 5 g of tomato powder. Consumer acceptability was checked for the variation having highest scores for sensory characteristics i.e. fudge prepared by using 1 g of tomato powder and it was seen that the product was preferred by most of adults and children selected for the trial. Not Available |
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| Date |
2019-06-17T08:50:44Z
2019-06-17T08:50:44Z 2013-01-01 |
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| Type |
Research Paper
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| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/20546 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
Not Available
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