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

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Title Influence of level of lycopene, antioxidants and other nutritional changes on fortification of lycopene powder in tomato soup.
Not Available
 
Creator G.Prathibha, C.K.Narayana and T.V.Yadav
 
Subject Tomato lycopene Antioxidants Proteins
 
Description Not Available
In the experiment the tomato soup was fortified with different concentrations (control, 2, 15, 30 mg/100g) of
tomato soup was with lycopene powder, extracted from extracted from tomato peel by enzyme mediated
method. The fortified soups were stored in pre-sterilized 200ml glass bottles at ambient conditions (26.6-32.3ºC
ad 22.6-53.6 % RH) for 60 days and tested for nutritional changes and sensory evaluation. The treatment of
lycopene fortified tomato soup at rate of 30 mg/100g had highest antioxidant activity (12.53 mg Ascorbic Acid
Equivalence(AAE)/100g) and it increased at 30th and 60th day (18.77 and 23.04mg AAE/100g respectively).
Maximum lycopene content (18.17, 17.31 and 15.97 mg/100g), total phenols (23.01, 22.87 and 21.45 mg GAE/
100g), protein (8.71, 6.27 2.97 mg/100g) and fat content (6.14, 5.91 and 5.05 %) was observed in treatment of
lycopene fortified tomato soup at rate of 30 mg/100g at 0th, 30th and 60th day and a decreasing trend was shown in these parameters with advancing storage period.
The Bioscan
 
Date 2019-04-03T03:52:23Z
2019-04-03T03:52:23Z
2015-09-01
 
Type Research Paper
 
Identifier Prathibha G, Narayana CK and Yadav TV (2015) Influence of level of lycopene, antioxidants and other nutritional changes on fortification of lycopene powder in tomato soup. The Bioscan., 10(3):1131-1134.
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http://krishi.icar.gov.in/jspui/handle/123456789/17918
 
Language English
 
Relation Not Available;
 
Publisher National Environment Association