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Influence of level of lycopene, antioxidants and other nutritional changes on fortification of lycopene powder in tomato juice.

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Title Influence of level of lycopene, antioxidants and other nutritional changes on fortification of lycopene powder in tomato juice.
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Creator G.Prathibha and C.K.Narayana
 
Subject Tomato juice, Lycopene powder, Antioxidants, Lycopene, Fortification
 
Description Not Available
Tomato juice was fortified with lycopene powder (control, 2, 15, 30 mg/100g), extracted from tomato peel by
enzyme-mediated method, and were stored in pre-sterilized 200ml glass bottles at ambient conditions (26.6-32.3ºC and 22.6-53.6 % RH) for 60 days and tested for nutritional changes and sensory evaluation. The treatment of lycopene fortified tomato juice attherate of 30 mg/100g had highest antioxidant activity(23.82 mg Ascorbic Acid
Equivalence (AAE)/100g) and it increased at 30th and 60th day (26.37 and 30.23mg AAE/100g respectively). Maximum lycopene content (22.16, 21.49 & 19.39 mg/100g), total phenols (23.10, 21.16 & 18.85mg GAE/100g), protein (16.35, 6.99 & 5.39 mg/100g) and fat content (2.83, 2.28 & 1.89%) was observed in treatment of lycopene fortified tomato juice at rate of 30 mg/100g at 0th, 30th& 60th day and a decreasing trend was shown in these parameters with advancing storage period.
ICAR-IIHR
 
Date 2019-04-03T03:52:35Z
2019-04-03T03:52:35Z
2016-09-01
 
Type Research Paper
 
Identifier G.Prathibha and C.K.Narayana.2016. Influence of level of lycopene, antioxidants and other nutritional changes on fortification of lycopene powder in tomato juice. The Bioscan.,11(3): 1437-1440
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http://krishi.icar.gov.in/jspui/handle/123456789/17919
 
Language English
 
Relation Not Available;
 
Publisher National Environment Association