Nutritional and Compositional Changes in α-tomatine Rich Ready-To-Serve Beverage From Matured Green Tomato (Solanium Lycopersium)

https://doi.org/10.22146/ifnp.58203

Vithal Balavant Kudachikar(1*), P Geethanjali(2), Prakash Om(3), Kumar Amarjeet(4), Athar Singh Chauhan(5)

(1) CSIR, New Delhi
(2) CSIR, New Delhi, India
(3) CSIR, New Delhi, India
(4) CSIR, New Delhi, India; Rohtas Mahila College, Sasaram; Veer Kunwar Singh University, Ara, India
(5) CSIR, New Delhi, India
(*) Corresponding Author

Abstract


The study aimed to develop and evaluate the storage stability of α-Tomatine rich ready-to-serve (RTS) beverages from green tomato juice at low temperature (LT, 4±1 °C) up to 90 days. The results indicated the α-tomatine content in green tomato juice and in RTS beverage was found to be 43.23±3.59 mg/100 mL and 3.94±0.21 mg/100 mL respectively. The stability of the product stored in a Brown glass bottle (BB) container was excellent with better retention of α-Tomatine (2.31±0.29 mg/100 mL), total phenolic content (1.42 mg GAE/100 mL), ascorbic acid (17.66 mg/100 mL), total chlorophyll (1.07 mg/100mL) and viscosity (15.46 cp), with high sensory scores (7.6) as compared to the quality of the product (with 6.8 sensory scores)stored in a white glass bottle (WB) container. The microbial counts of products stored in both containers after 90 days indicated within the permissible limit.


Keywords


α-tomatine; chlorophyll; green tomato juice; RTS Beverage; storage stability ; overall acceptibilty

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DOI: https://doi.org/10.22146/ifnp.58203

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Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

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